# Ingredients:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1 cup sweet corn kernels, fresh, canned, or thawed frozen; drained if necessary
06 - 1/2 cup whole milk
07 - 1/2 cup unsalted butter, cold and cubed
08 - 1 large egg
→ Cinnamon Sugar
09 - 1/4 cup granulated sugar
10 - 1 1/2 teaspoons ground cinnamon
→ For Topping
11 - 2 tablespoons melted butter
12 - Additional cinnamon sugar (optional)
# Instructions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a small bowl, blend 1/4 cup granulated sugar with 1 1/2 teaspoons ground cinnamon. Set aside.
03 - In a large bowl, whisk together all-purpose flour, 2 tablespoons sugar, baking powder, and salt.
04 - Add cold, cubed unsalted butter to dry mixture. Using pastry cutter or fingertips, work in until mixture resembles coarse crumbs.
05 - In a separate bowl, whisk together whole milk and large egg. Stir in sweet corn kernels.
06 - Add wet mixture to dry ingredients. Gently stir until just combined, avoiding overmixing.
07 - Turn dough out onto lightly floured surface. Pat or roll into a 3/4-inch thick rectangle.
08 - Sprinkle half the cinnamon sugar evenly over dough. Fold dough in half and pat out again to 3/4-inch thickness. If desired, repeat with remaining cinnamon sugar and fold once more.
09 - Cut out rounds using a 2.5-inch biscuit cutter. Gather and re-roll scraps as needed.
10 - Place biscuits onto prepared baking sheet. Brush tops with melted butter and sprinkle with extra cinnamon sugar if desired.
11 - Bake for 16 to 18 minutes, or until golden brown. Cool slightly before serving.
