Corn Biscuits


What should I say about corn biscuits besides, “I love them?”  Growing up in an Italian household we ate Italian bread.  You didn’t understand how anyone considered Wonderbread actual bread and you ate bread with every meal (explains the numbers on my scale).  So, it won’t surprise you to hear that I didn’t eat my first biscuit until not that many years ago.

What to say about my biscuit experience?  DELICIOUS!  Who knew it was so good? Don’t answer that – I know that I was basically the last person to learn the delights of the biscuit.  They are  light, yet strangely comforting – flaky without being dry, and buttery without being overbearing.  The biscuit goes with mashed potatoes, gravy, bbq, breakfast food,  and yet it can stand alone and be just as satisfying. You can make buttermilk biscuits, honey biscuits or my new favorite, the corn biscuit.  This corn biscuit recipe has a wonderful texture to it and uses real corn niblets.  You can roast your corn first or boil it.  I prefer to roast the corn on the cob.  The flavor of the roasted corn combined with the texture of the corn truly makes this biscuit stand out.  My favorite way to eat a biscuit? Jelly.

Now,  I’m not usually a jelly eater but I made some jalapeno jelly (video coming soon) specifically for this corn biscuit and could not believe how good it was.  And I don’t mind telling you that I made these corn biscuits at my friend’s house (always better warm out of the oven) and brought the jalapeno jelly and everyone loved them.

Time to give them a try and let me know if you liked them.  Come on, you can do it!  And when you do, please post some pictures on our facebook page.



  • Kernels from 1 ear of roasted corn
  • ½ cup AP Flour
  • 1/2 cup cornmeal
  • ½ tsp kosher salt
  • ¼ tsp pepper
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • 3 tbsp butter, unsalted and cold
  • ⅓ cup buttermilk
  • 1 tbsp cream cheese(optional)
  • 1 ½ tbsp honey

Preheat oven to 400.  In a bowl whisk all dry ingredients except the corn.  Add the cold butter. Using a pastry cutter combine the butter and dry ingredients until crumbly.  Mix the corn into the mixture. In a separate bowl, whisk buttermilk, cream cheese and honey, add to the flour mixture.  Mix with a large fork only until combined, but don’t over mix.

Drop ¼ cup batter onto a parchment lined baking sheet or roll out and  use biscuit cutter (see note).  Bake for 10 -12 mins.  Remove from oven and transfer to a wire rack or dish towel lined bowl.

NOTE: If using a biscuit cutter, drop dough onto floured surface bringing dough together quickly- important to not overwork.  Roll the dough out to about ¼-⅓ thickness.  Place biscuits on parchment lined baking sheet close together but not touching

*Photo by An Mal/CC By