Creamy Corn and Chive Drop Biscuits

Thermomix recipe: Creamy Corn and Chive Drop Biscuits. Ready in 35 minutes. Serves 10. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 400 g creamed corn (approx. 1 can)
• 55 g light olive oil (approx. ¼ cup)
• 10 g fresh chives, finely chopped (8-10 strands)
• 240 g self-rising flour (approx. 2 cups)
• 80 g cornmeal (approx. ½ cup)
• 60 g dairy-free cheddar, grated (optional)
• 1.25 g salt (approx. ¼ tsp, optional)

Instructions

1. Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper and lightly grease it with cooking oil spray. Set aside.
2. Add 10 g fresh chives to the clean and dry Thermomix bowl. Chop 3 sec / Speed 7. Scrape down sides of bowl.
3. If using dairy-free cheddar from a block, add 60 g dairy-free cheddar to the bowl with the chives. Grate 5 sec / Speed 7. Set aside with the chives.
4. Add 400 g creamed corn, 55 g light olive oil, the chopped chives, 1.25 g salt (if using), and the grated dairy-free cheddar (if using) to the Thermomix bowl. Mix 10 sec / Speed 3.
5. Add 240 g self-rising flour and 80 g cornmeal to the bowl. Mix 15 sec / Speed 4, or until just combined and a thick, sticky batter forms. Avoid overmixing.
6. Generously oil your hands. Grab a portion of the dough (about 2 tablespoons) and drop it onto the prepared baking sheet. These are rough biscuits, no shaping is required. Leave about 5 cm (2 inches) of space between them as they will expand.
7. Bake the biscuits for 20-25 minutes at 200°C (400°F) in a fan-forced oven, or until golden brown.
8. Let the biscuits cool down for 10-20 minutes at room temperature on a cooling rack before slicing and serving.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.