Summer is in full swing, and I imagine people with backyards are probably spending every evening outside grilling anything they can get their hands on. Our backyard is the size of a hallway, and a very sweet but very messy chicken lives back there. It’s all hers now. No more room for humans.
If I did have a big backyard, you can bet I’d be right there grilling with everyone else. Something simply slathered in barbecue sauce. Sticky and sweet and smoky and spicy. Those are the flavors of summer. But being the carboholic that I am, there has to be some bread at this summer party. Let’s make biscuits.
Put together three ingredients in five minutes and come out with fluffy Corn & Green Onion Biscuits to serve alongside your next barbecue feast. Really, it couldn’t be simpler. We’re making drop biscuits because we’re lazy, and it’s hot outside, and rolling dough is impossible. They’re going to be awesome. Don’t worry.
The biscuits are lighter than air, but they have great texture and sweetness from the corn. The green onions add color and depth of flavor and make these biscuits perfect for sopping up all that barbecue sauce and the meaty, flavorful juices left on your plate. Basically, I’m giving you a vehicle to preserve your dignity so you don’t have to go licking your plate in front of your friends and family.
Summer won’t stop. Let’s make the most of it. And go ahead and invite me over to your house for a barbecue. I’ll bring Corn & Green Onion Biscuits. And probably dessert.
- 2-1/2 cups biscuit mix
- 2 tablespoons thinly sliced green onions
- 1 14 ounce can creamed corn
- Preheat your oven to 400 and line a large baking sheet with parchment paper.
- In a large mixing bowl, stir together biscuit mix, green onions, and creamed corn until just combined. Your batter will still be slightly wet but should still hold it shape.
- Use a soup spoon or something biggish to scoop out the dough onto your baking pan. The genius of drop biscuits is that they don't require any rolling, cutting or shaping. Just let them go crazy. Leave an inch or so between each pile of biscuit dough.
- Bake for 15 minutes. Serve warm with butter, preferably on a plate with lots of potential barbecue soppage.