# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1 cup sweet corn kernels, drained if necessary
06 - 1/2 cup whole milk
07 - 1/2 cup unsalted butter, cold and cubed
08 - 1 large egg
→ Cinnamon Sugar
09 - 1/4 cup granulated sugar
10 - 1 1/2 teaspoons ground cinnamon
→ Topping
11 - 2 tablespoons melted butter
12 - Additional cinnamon sugar (optional)
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a small bowl, combine 1/4 cup granulated sugar and 1 1/2 teaspoons ground cinnamon. Set aside.
03 - In a large bowl, whisk together flour, 2 tablespoons granulated sugar, baking powder, and salt.
04 - Add cold, cubed butter to dry mixture. Blend with a pastry cutter or fingertips until coarse crumbs form.
05 - In a separate bowl, whisk milk and egg. Stir in corn kernels.
06 - Add wet mixture to the dry ingredients. Gently stir until just combined, avoiding overmixing.
07 - Turn dough onto a lightly floured surface. Pat or roll into a 3/4-inch thick rectangle.
08 - Sprinkle half of the cinnamon sugar evenly over the dough. Fold dough in half and reshape to 3/4-inch thickness. Repeat layering and folding if desired.
09 - Cut rounds using a 2.5-inch biscuit cutter. Re-roll scraps and continue cutting as needed.
10 - Transfer biscuits to prepared baking sheet. Brush tops with melted butter and sprinkle with additional cinnamon sugar if desired.
11 - Bake for 16–18 minutes until golden brown. Allow to cool briefly before serving.
