CORN FRITTER BISCUITS
Even if the family expects Aunt Marge’s dinner rolls at the Thanksgiving table, you might want to set these out on the breakfast table with a pot of honey butter. An old fashion baking powder, buttermilk biscuit, a little crunch on the outside and a nice soft center, these are easy to mix up, quick to bake, with a nice combination of flavors. Recipe makes 12-15 biscuits—can be frozen and reheated.
- 2 cups flour
- 1 tblsp baking powder
- 1 tsp dry mustard
- salt and pepper to taste
- 6 tblsp cold butter, grated—easier to do if butter is a bit frozen
- 1 cup corn kernels
- 1 cup grated cheese—cheddar or pepper jack works well
- 1 egg, slightly beaten
- 1 cup, plus a little more, buttermilk
Whisk dry ingredients together. Add grated butter and cut well into flour mixture, with 2 knives or a pastry cutter. Add corn, buttermilk and egg—stir to mix thoroughly. Mixture should be soft, but not dry. Either turn out dough onto floured surface and roll and cut, as in regular biscuits, OR, drop by tblsps on to a parchment paper covered baking sheet. Bake at 425’ until tops are nicely browned.
The Kitchen Hive