Creamed Corn Biscuit Cups (An Easy Thanksgiving Appetizer)

Course: Appetizer

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: Cups

Calories: 52kcal

Author: Aleka Shunk

These Creamed Corn Biscuit Cups allow everyone to eat the classic side dish as an appetizer! Using pre-made biscuit dough, these cups are easy and hold a super creamy filling!

Print Recipe

Ingredients

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

Instructions

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!

Notes

*Freeze in large batches and reheat at 350 degrees for about 10 minutes.

Nutrition