Paulette Vickery's Recipes

Sweet Corn Biscuits

breads, vegetables

1 3/4 cup flour
4 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoon cold butter, cut up
1 cup fresh corn kernels
3/4 cup buttermilk

Preheat oven to 450 degrees. Into large bowl, measure flour, baking powder, sugar, baking soda, salt, and pepper. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in corn kernels and buttermilk, just until flour mixture is evenly moistened. Do not over mix, dough should be crumbley and sticky. Turn dough onto well floured surface. With floured hands knead 1 or 2 strokes until dough comes together. Pat dough to scant 1 inch thickness. With floured 3 inch round biscuit cutter, cut out as many biscuits as possible. Press trimmings together, and pat and cut out more biscuits until dough has all been used. Place biscuits on lightly greased cookie sheet. Bake 12-15 minutes until golden. Serve warm.

Yield: 8 servings




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