Sweet Corn & Chive Buttermilk Biscuits
Recipe type: Baked Goods, Breakfast, Brunch, Bread, Side
Cuisine: American, Summer
Prep time: 
Cook time: 
Total time: 
Serves: 8
These biscuits are amazing spread with soft butter and tomato jam. I imagine they'd also make an excellent base for a summery riff on eggs benedict.
  • 1½ c. All-Purpose Flour
  • ½ c. Cornmeal
  • 2 tsp. Baking Powder
  • 1 Tbsp. Sugar
  • ¾ tsp. Kosher Salt
  • 5 Tbsp. Unsalted Butter, cut in cubes and very cold
  • 1 ear Corn, kernels cut off (1 scant c.)
  • 1 Tbsp. chopped Chives
  • 1 c. Buttermilk
  1. Preheat oven to 450°. Line a baking sheet with parchment.
  2. Combine flour, cornmeal, baking soda, sugar, and salt in a large bowl. Whisk until well combined.
  3. Scatter the cold butter pieces over the dry ingredients. Cut the butter into the dry ingredients, using a pastry blender or 2 knives, until the mixture is crumbly and the butter resembles small pebbles. Alternatively, you can use a food processor and incorporate the butter using several short pulses.
  4. Add the corn, chives, and buttermilk and quickly stir together with a rubber spatula until the mixture just begins to come together. Dump the floury pieces of dough onto a countertop or board and quickly knead to form a cohesive mass. Divide the dough in 8 pieces and quickly roll into a ball. Place the dough balls on the baking sheet and bake until lightly golden 15-16 minutes. Serve warm.
Recipe by strawberryplum at http://www.strawberryplum.com/sweet-corn-chive-buttermilk-biscuits/