Prepare the Biscuit Cups : Preheat your oven to 375°F (190°C). Grease a standard muffin tin. Separate the biscuit dough into individual pieces and gently press each biscuit into a muffin tin cup, forming a bowl shape to hold the filling. Bake for 8–10 minutes, or until the biscuits are golden brown. Remove from the oven and set aside.

Make the Creamed Corn Filling : In a small saucepan over medium heat, melt the butter. Add the flour and whisk to create a roux, cooking for 1–2 minutes. Slowly whisk in the reserved corn liquid and milk until smooth. Simmer for 2–3 minutes until thickened. Add the cream cheese, stirring until fully melted and incorporated. Stir in the canned corn, nutmeg, and salt. Cook for another 2–3 minutes, ensuring the mixture is creamy and well combined.

Assemble the Cups : Spoon the creamed corn mixture into the baked biscuit cups, filling each one generously. Return the filled cups to the oven and bake for an additional 5 minutes to warm through.

Garnish and Serve : Remove the biscuit cups from the oven and let them cool slightly. Garnish with chopped scallions, if desired. Serve warm as an appetizer, side dish, or snack.