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Moist with pureed fresh corn and buttermilk, these biscuits have the loveliest buttery yellow color, with the gorgeous flecks of fresh corn shining through. Serve these warm with some fresh, rich butter with a summer dinner and your friends will swoon. The breakfast possibilities are endless. Serve one with a slice of fresh tomato for a burst of summer flavor. And a buttered biscuit with a slice of bacon is a real treat. - TheRunawaySpoon
Moist with pureed fresh corn and buttermilk, these biscuits have the loveliest buttery yellow color, with the gorgeous flecks of fresh corn shining through. Serve these warm with some fresh, rich butter with a summer dinner and your friends will swoon. The breakfast possibilities are endless. Serve one with a slice of fresh tomato for a burst of summer flavor. And a buttered biscuit with a slice of bacon is a real treat. - TheRunawaySpoon—TheRunawaySpoon
Food52 Review: Let me just start by saying I have never made biscuits. Not from bisquick, and certainly not from scratch. So I took this recipe on as a challenge. TheRunawaySpoon’s directions are clear and concise -- perfect for a beginner. I dove in and made a batch, and, well -- user error. I manhandled the dough, and the biscuits, while tasty, were a bit doughy. So I fed them to the deer and made a second batch and guess what! Light hands make light biscuits! Delicious and buttery, with sweet pops of corn throughout. I was glad for the mention that they don’t brown on top -- that would have freaked me out and I would have over cooked them. I found them especially good with ginger peach jam. And I thank TheRunawaySpoon for teaching me to be a biscuit maker! - aargersi —The Editors
Makes: 12 - 14
ears corn, husks and silks removed
cup buttermilk (preferably whole)
cups all-purpose flour (preferably White Lily), plus more for dusting
teaspoons baking powder
teaspoons kosher salt
- Preheat the oven to 400 degrees. Line an 8 by 11 inch baking pan with parchment paper.
- Melt 1/3 cup of the butter and set aside to cool. Cut the kernels off two ears of corn and place in a blender. Puree until very smooth (you can add a drop of buttermilk to get things going if needed). Pour the puree into a 2-cup measuring jug. You should have about 1 cup puree. Add buttermilk to measure 2 cups of liquid. Return the liquid to the blender, add the melted butter and blend until smooth.
- Cut the kernels off of the third ear of corn, picking out as much silk as you can, and set aside.
- In a large, wide bowl, mix 3 ½ cups flour, the baking powder and salt with a fork until blended. Make a well in the center of the flour and pour in the wet ingredients. Using the fork, blend everything together, pulling the flour into the wet ingredients until everything is incorporated. Lightly flour your hands and work in up to another ½ cup of flour until you have a soft, cohesive dough. Drop in the corn kernels and knead a few times until they are distributed throughout the dough. Don’t be mean to this dough or it won’t be sweet to you.
- Lightly flour a work surface and turn the dough out onto it. Lightly knead the dough a few times, then pat it out into a circle 1-inch thick. Using a floured 2- inch biscuit cutter, cut the biscuits by just pressing down and lifting out – don’t twist the cutter. Place the biscuits on the prepared baking sheet almost touching. You can pat out the dough scraps to cut more biscuits, but they are never quite as pretty. Bake the biscuits for 8 minutes.
- While they biscuits are baking melt the remaining butter. After 8 minutes in the oven, remove the biscuits and brush the tops with the melted butter. Return to the oven for another 2 or three minutes until the biscuits are done. They won’t brown on top, but when they are firm to the touch they are ready.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Corn off the Cob