Elote Cornbread Biscuits

The Spice & Tea Exchange

Servings

8-10

Prep Time

15 minutes

Cook Time

18 minutes

Inspired by street corn, these tender, buttery biscuits are packed with sweet corn, savory spice, and finished with a spicy-sweet honey drizzle. Perfect for a unique twist on traditional biscuits!
Elote Cornbread Biscuits

Ingredients

  • 2 cups all-purpose flour, plus more for shaping dough

  • 1 Tbsp baking powder

  • ½ tsp baking soda

  • 1 tsp kosher salt

  • 1 Tbsp Sweet Onion Sugar, plus more for topping

  • 4 tsp Elote Street Corn Seasoning

  • ½ cup cold salted butter, cubed

  • 1 cup corn kernels, (fresh or frozen/thawed), patted dry

  • ¾ cup buttermilk, (or milk + 1 tsp vinegar)

  • ¼ cup heavy cream

  • 2-3 Tbsp Arbol Chile Honey

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  • Elote Cornbread Biscuits (Kit)

Directions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease a cast-iron skillet.

  2. Prepare Dough. In a large bowl, whisk flour, baking powder, baking soda, kosher salt, Sweet Onion Sugar, and Elote Street Corn Seasoning until combined. Add cold cubed butter and cut it into the seasoned flour with a pastry cutter or your hands, until the mixture resembles coarse crumbs. Fold in corn kernels. Add buttermilk and heavy cream, mixing gently until just combined – do not overmix. The dough should be slightly shaggy.

  3. Shape & Bake Biscuits. Turn the dough onto a floured surface. Gently pat into a 1-inch thick rectangle. Fold the dough over itself twice, then pat down again. Cut into biscuit shapes using a round cutter or slice into squares. Arrange biscuits on the baking sheet or skillet so they are just touching. Bake for 15 to 18 minutes, until golden brown on top. While warm, drizzle generously with Arbol Chile Honey and a sprinkle of Sweet Onion Sugar.
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