Cheddar, Cornbread, & Mashed Potato Drop Biscuits

1. Heat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. In a large bowl, whisk together the corn muffin mix, flour, and baking powder.
3. In a separate bowl, stir together the mashed potatoes, egg, heavy cream, and 2 tablespoons (28 g) melted butter until combined.
   • Note: if you don’t have already-prepared mashed potatoes, you can use rehydrated instant potatoes. Follow the directions on the package, and allow them to chill before using.
4. Add the potato mixture to the dry ingredients. Fold gently until almost combined, then fold in the corn, cheddar, and jalapeño. The dough should be thick, slightly sticky, and hold its shape when scooped.
5. Divide the dough into 12 mounds, approximately ¼ cup each, on the prepared baking sheet. Leave about 2 inches between them.
6. Gently brush the tops with the remaining 2 tablespoons (28 g) melted butter.
7. Bake for 16–20 minutes, or until golden brown on the tops and bottoms and set in the center. Let cool for 5 minutes before serving warm.

Tips & Tricks

• Use the corn muffin mix dry. Do not add the milk or other ingredients listed on its package.
• Start with thick mashed potatoes. If the dough is too dry to come together, add milk or water, 1 tablespoon at a time until you reach a tacky dough consistency. If it spreads when scooped, fold in a little additional flour.
• For milder pepper flavor, replace the jalapeño with ⅓ cup (40 g) finely diced poblano.
• Frozen corn works too. Thaw and pat dry before adding.
• Mix only until combined to keep the biscuits tender. Don’t overwork the dough.

Storage

Refrigerate cooled biscuits in an airtight container for up to 2 days. Reheat in a 350°F (175°C) oven until warmed through, approximately 8–12 minutes.