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Sweet Corn Biscuits




Source of Recipe


Internet


List of Ingredients




1 3/4 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
4 tablespoons cold margarine or butter, cut into pieces.
1 cup fresh corn kernels (from 2 ears)
3/4 cup buttermilk


Recipe



Preheat oven to 450.

Into large bowl, measure flour, baking powder, sugar, baking soda, salt, and pepper. With pastry blender or 2 knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs. Stir in corn kernels and buttermilk just until flower mixture is evenly moistened (do not overmix; dough should be crumbly 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; pat and cut as above.

Place biscuits on ungreased large cookie sheet. Bake 12 to 15 minutes, until golden. Serve warm. Makes about 8 biscuits.