| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 stick (8 tablespoons) plus 2 tablespoons cold unsalted butter, cubed
- 2 cups grated cheese (I’m using Cheddar)
- 2 cups fresh or frozen corn kernels (I’m using fresh)
- 1 jalapeno, minced
- Zest of 1 lime
- 1 1/4 cups heavy cream
- 4 tablespoons unsalted butter
- 1/2 cup diced onion
- 8 ounces ham, diced
- 1/4 cup all-purpose flour
- 2 cups liquid (I’m using chicken stock)
- 2 cups dairy (I’m using half-and-half)
- 1 tablespoon cracked black pepper
Instructions
- For the corn drop biscuits: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a large bowl, whisk the flour with the baking powder and salt.
- Using your fingertips, blend in the cubed butter until pea-size pieces form. Stir in the Cheddar, corn, jalapeno, lime zest and heavy cream just until a dough forms.
- Spoon heaping mounds of the dough (about 2 tablespoons each) onto the prepared baking sheets about 1 inch apart.
- Bake the biscuits until golden, about 30 minutes. Transfer to a rack to cool slightly.
- For the ham gravy: Meanwhile, melt the butter in a large saucepan over medium heat. Add the onions and let them sweat 2 minutes. Add the ham and cook, stirring, for 1 minute.
- Sprinkle in the flour and cook, stirring, until well combined. Add the chicken stock and half-and-half a third at a time, whisking until smooth. Add the pepper and simmer until thickened, about 30 minutes. Serve the biscuits with the gravy.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1066 |
| Total Fat | 75 g |
| Saturated Fat | 44 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 31 g |
| Cholesterol | 238 mg |
| Sodium | 1132 mg |
Reviews
I made the gravy with pork chops like the video. It was great. Next time I’m going to do the biscuits from scratch.
Biscuits are delicious. I used the gravy base but made it with chicken for more of an open faced pot pie! Amazing!
We cooked these biscuits on the grill in a cast iron skillet. Fabulous!! Will make again and again.
This recipe was simply amazing! It was a quick weeknight dinner (that can easily be made for breakfast too!). The biscuits have an amazing flavor and the gravy and ham go right along with it. My kids asked for seconds! Definitely making again! Thanks for another fabulous recipe
Loved these biscuits and gravy. I made them with mushrooms and leftover loin of pork! Delicious and will definitely do this again. Thank you!
Loved it
I watched the video for this on Facebook and thought I’d give it a try. The gravy is amazing! I don’t think I’ll ever make sausage gravy again. I did use homemade ham stock instead of chicken broth but I’m sure chicken broth would be just fine. The biscuits were so good! Nice and crisp on the outside and soft on the inside. I’ll definitely be making this again.
I made this yesterday with some leftover ham. It was excellent! Thank you, Michael, for all of the demos during this time. It has been the highlight of each day learning to be a more confident cook!
Looking forward to this tonight
Yum. I used Swiss cheese and buttermilk (it’s what I had), and frozen Mexican Street Corn. Would defrost the frozen corn next time because biscuits took closer to 40/45 minutes. Ham gravy was so good – I added thyme and some hot pepper. Can’t wait to use the leftovers for breakfast!