CORN FRITTER BISCUITS
Corn fritter biscuits will quickly become a favorite!
Corn fritter biscuits are delicious for breakfast with your coffee slathered with honey or serve them for dinner anytime. We love these homemade biscuits as a mid-morning snack and can eat them cold or heated in the microwave or oven. You could double the recipe, they keep well for several days in an air-tight container in a cool spot, or even freeze them for later.
Corn fritter biscuits are so good and a change from regular biscuits.
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
5 tablespoons cold butter, grated
1 cup frozen or fresh corn (no need to thaw frozen corn)
1 cup shredded pepper jack cheese (can use your favorite cheese)
1 egg
1 to 1 1/4 cups buttermilk
Whisk together flour, baking powder, mustard, salt and pepper. Grate cold butter on a box grater into the flour mixture and cut into the mixture until resembles coarse crumbs. Fold in corn, cheese, egg and buttermilk until mixture sticks together. Turn out onto a floured surface and pat to 1/2 inches thick. Cut with biscuit cutter and place biscuits on baking sheet. Bake in preheated 425 degree oven for 20 to 25 minutes until tops are browned. Makes approximately 12 biscuits. Enjoy!
Corn Fritter Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 tablespoons cold butter grated
- 1 cup frozen or fresh corn no need to thaw frozen corn
- 1 cup shredded pepper jack cheese can use your favorite cheese
- 1 egg
- 1 to 1 1/4 cups buttermilk
Instructions
- Whisk together flour, baking powder, mustard, salt and pepper. Grate cold butter on a box grater into the flour mixture and cut into the mixture until resembles coarse crumbs. Fold in corn, cheese, egg and buttermilk until mixture sticks together.
- Turn out onto a floured surface and pat to 1/2 inches thick. Cut with biscuit cutter and place biscuits on baking sheet. Bake in preheated 425 degree oven for 20 to 25 minutes until tops are browned. Makes approximately 12 biscuits.
Don’t forget to pin corn fritter biscuits.
