1 6-ounce buttermilk biscuits (5-count)
1 cup canned corn, reserve 1/4 cup of liquid
1/4 cup whole milk
2 oz cream cheese
1 tbsp flour
1 tbsp butter
1/8 tsp nutmeg
1/4 cup salt
dried parsley for garnish
Preheat oven to 375 degrees. Melt butter and flour in sauce pan over medium heat and whisk until it starts to bubble. Add milk and corn liquid, whisk until it thickens. Take off heat and mix in cream cheese, corn, nutmeg and salt. Open biscuits, cut each one in half, horizontally and flatten with your palm.
Press each biscuit slice into muffin tin using fingers to form a cup. Fill biscuits with creamed corn mixture and bake about 15 minutes. Don’t overfill. Top with parsley and serve.
