Use these versatile biscuits as a base for eggs Benedict; pile them high with pulled pork, barbecue sauce and coleslaw for an out-of-this-world sandwich; or, for a simple treat, enjoy them warm out of the oven with butter.
- Prep time 20 minutes
- Total time 35 minutes
Ingredients
Method
In large saucepan of boiling water, cook corncob until kernels are deep yellow and tender, about 3 minutes. Drain and rinse under cold water. Cut kernels from corncob. Set aside.
Meanwhile, in large bowl, whisk together flour, baking powder, sugar, salt and pepper. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces. Stir in corn kernels and chives.
Remove scant 1 tbsp buttermilk to small bowl. Set aside. Drizzle remaining buttermilk over flour mixture, tossing with fork to form soft dough.
Turn out onto lightly floured work surface; press out to 3/4-inch (2 cm) thickness. Using floured 2 1/2-inch (6 cm) round cutter, cut out 10 biscuits, dipping cutter in flour between biscuits and pressing scraps together to form final biscuits.
Arrange biscuits, 2 inches (5 cm) apart, on parchment paper–lined rimmed baking sheet. Brush tops with reserved buttermilk. Bake in 450°F (230°C) oven until puffed, golden and flaky, 14 to 18 minutes. Serve warm or let cool on rack.
Makes 10 biscuits.
Nutritional facts per biscuit: about
- Fibre 1 g
- Sodium 205 mg
- Sugars 2 g
- Protein 4 g
- Calories 177.0
- Total fat 9 g
- Potassium 84 mg
- Cholesterol 15 mg
- Saturated fat 4 g
- Total carbohydrate 20 g
%RDI
- Iron 8.0
- Folate 17.0
- Calcium 5.0
- Vitamin A 4.0
- Vitamin C 2.0
