These Creamed Corn Biscuit Cups are an easy Thanksgiving appetizer that is super creamy and buttery! Everyone will devour these way before the turkey hits the table!
The PERFECT Thanksgiving Appetizer!
These creamed corn biscuit cups are a fun twist on one of my favorite Thanksgiving side dishes, creamed corn! I wanted to be able to offer you all a unique way to eat this traditional side dish with just your fingers!
If you're looking for other stuffed biscuit recipes check out these Cheesy Stuffed Garlic Bombs (Using Biscuit Dough).
I make this creamed corn recipe with cream cheese making it super creamy and rich! Some recipes will use sour cream and although I am a big fan, I don't think you need it! So I made this recipe without sour cream!
These biscuit cups are SO delicious you guys. Plus, they are easy to make! All you need is a mini muffin tin or cupcake tin, a can of biscuit dough a can of corn, some milk and cream cheese! For these biscuit cups, I used Pillsbury flaky layers refrigerated biscuit dough!
The BEST and EASIEST way to make your own creamed corn is to use milk/cream, a ROUX (flour and butter) and some canned corn. You can use frozen corn but you have to make sure it is completely defrosted before adding it to your sauce!
A "roux" was the first thing I learned in my culinary class and I since then, I have used it hundreds if not thousands of times!! It is how I start almost all my sauces because really..who DOESN'T love a thick sauce? Oh and it only takes a few minutes to whip up!
With that said, the easiest way to make the creamy part of the creamed corn is to add a few tablespoons of butter to a saucepan (about 2). Then once its melted, add 2 tablespoons of flour. (This is your roux.) Whisk it together and once it starts bubbling and turning brown, slowly whisk in your cream or milk. Keep the heat medium and whisk until you reach the consistency you want.
Done! A thick white sauce ready for just about ANYTHING!
BUT for this post, this is when you'll want to add in your drained canned corn, a little nutmeg if you like and a good amount of salt!
If your feeling fancy and want more of a CORN flavor, you can puree some cooked corn in a food processor or blender and then add that to your sauce with some whole kernels for crunch. Yumm!
Making Your Biscuit Cups
To make these creamed corn cups a bite sized appetizer, I used Pillsbury's Buttermilk Flaky Biscuit Dough because I can find it everywhere and I know it is tasty. Plus, it goes SO well with creamy corn!
I recently made another recipe using biscuit dough and loved the outcome. They are my Jalapeno Pimento Sausage Bombs! Try them while you're making these if you have any extra dough or sauce!
The key to making these biscuit "cups" is to slice small pieces of the dough and then flatten them out and press them into your muffin tin using your fingers until the shape resembles a cup.
Then fill with whatever creamy goodness you desire!
These freeze well too so make them ahead and pop them in some Tupperware and into the freezer until you're ready to whip them out. Then reheat in the oven.
Make sure to comment below to let me know how these turned out for you!
Other Thanksgiving appetizers you may like:
Christmas Stuffing Cups
Creamed Corn Biscuit Cups (An Easy Thanksgiving Appetizer)
- 1 6 oz. Can Pillsbury Buttermilk Flaky Biscuits ((5 count))
- 1 Cup Canned Corn ((Reserve ¼ cup liquid))
- ¼ Cup Whole Milk
- 2 oz. Cream Cheese
- 1 Tbsp. Flour
- 1 Tbsp. Butter
- ⅛ Tsp. Nutmeg
- ¼ Tsp. Salt
- 1 Scallion Chopped (*Optional garnish)
Mini Muffin Tin
- Preheat oven to 375 degrees F.
- Melt butter and flour in a sauce pan over medium heat and whisk until it begins to bubble. (about 1 minute)
- Add milk and corn liquid and whisk until it thickens. (about 1 minute)
- Take off heat and mix in cream cheese, corn, nutmeg and salt.
- Set aside and open biscuit dough. Cut biscuit roll into ½" slices and flatten with the palm of your hand.
- Press each slice into muffin tins using fingers and shape into a cup.
- Fill biscuits with creamed corn mixture and bake for about 15 minutes or until edges begin to brown. (Do not fill higher than the biscuit or they will overflow!)
- Top with scallions if you desire and serve warm or freeze for another day!