You can sure try that. You might have better luck with kernels of corn because creamed will make the dough to soft to cut into biscuits. Also you can possibly add more flour and cornmeal to the dough or omit some of the liquid to make the dough into a good consistency for cutting OR try them as drop biscuits or as a pan of cornbread instead of cutting into rounds where there a will there’s a way 😁

Either will work, I prefer to use unsalted when baking though so it won’t be too salty.

Wow! That is amazing! Thanks so much for your comment and the substitution suggestion!

While cooking these on the stovetop will not produce the same biscuits as if they were baked in the oven, you can cook these on the stovetop. I would cook over medium low heat in a skillet with butter for 5-7 minutes on one side, cover with a lid to help keep the heat in the pan, then flip and cook an additional 5-7 minutes until cooked through. The biscuits will be browned and crispy on each side. Let me know how they turn out for you.

Yes! You can absolutely freeze these and cook them later. I like to cut them out, place them on a parchment lined baking sheet and place in the freezer for 15-20 minutes, then place into an air tight container or freezer bag in layers with a piece of parchment between the layers to prevent them from sticking. Then cook from frozen, they will take a few more minutes to bake than the written recipe.