Mexican street corn drop biscuits recipe

Ingredients

• 2½ cups all-purpose flour
• 4 tsp baking powder
• ½ tsp kosher salt
• 1 stick plus 2 Tbsp. cold unsalted butter, cubed
• 2 cups grated Cotija cheese (7 oz)
• 2 cups corn kernels
• ½ cup chopped cilantro
• 1 tsp finely grated lime zest
• 1¼ cups heavy cream

1. Preheat the oven to 350°. 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.
2. Stir in the cheese, corn, cilantro, lime zest and heavy cream just until a soft dough forms. Spoon heaping 2-tablespoon mounds of dough onto the prepared sheets about 1 inch apart. Refrigerate for 30 minutes.
3. Bake the biscuits for 30 minutes, until golden. Transfer to a rack to cool slightly before serving.