Buttermilk Sweet Corn Biscuits Recipe
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
18 biscuits
Ingredients
  • 1 ½ cups all-purpose flour
  • ½ cup cornmeal
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold, cubed
  • 1 cup sweet corn (fresh or frozen and thawed)
  • 1 cup grated sharp cheddar cheese
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 cup buttermilk, cold
Directions
  1. Preheat the oven to 450 F.
  2. To the bowl of a food processor, add the flour, cornmeal, baking powder, sugar, and salt. Pulse a few times until ingredients are combined.
  3. Add the cubed butter and pulse until the mixture is crumbly and resembles coarse sand.
  4. Transfer the flour mixture to a large bowl. Add the corn, cheddar, and thyme and mix until evenly incorporated.
  5. Add the cold buttermilk to the bowl and mix just until the ingredients come together to form a dough. Do not overmix.
  6. Use a large cookie scoop (about 2 ½ tablespoons) to drop the dough onto parchment-lined baking sheets, spacing the biscuits at least 2 inches apart.
  7. Bake for 13-15 minutes, until lightly golden brown.
  8. Serve warm.