epicurious
Sweet Corn Buttermilk Biscuits
I don’t know how else to say it—I think these sweet corn biscuits are perfect. They're made with freeze-dried corn so they work in any season.
👥 9 Servings👤 Brian Levy📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●food processor
📝 Preparation Steps
1
Position a rack in the middle of the oven and preheat the oven to 400°F. Line a 13 × 18-inch half-sheet pan with parchment paper.
2
In a food processor, combine the flour, freeze-dried corn, baking powder, and salt and process until the corn has been ground to a fine powder. Add the cold butter and pulse until the mixture resembles coarse sand. Add the buttermilk while pulsing. Empty the food processor bowl onto a large sheet of parchment, squeeze the dough together with your palms to form a mass, then use a rolling pin and your hands to form into a 6½-inch square about ¾-inch-thick. Slice the dough into 9 square biscuits and arrange on the parchment-lined pan. Brush the top of each biscuit with a light coating of heavy cream.
3
Bake until lightly golden around the edges and slightly cracked on top, 20 to ⏱️ 25 minutes. Store in an airtight container at room temperature for up to 2 days, or slice and freeze (for toasting) for up to 1 month.
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