Mexican Street Corn Biscuits

Yield

10

Author

The Appalachian Tale Jimmy Proffitt

Prep time

15 Min

Cook time

20 Min

Total time

35 Min

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Mexican Street Corn Biscuits

When visiting a restaurant, we were served biscuits that had whole kernels of corn and cracked pepper in them. That got me thinking of ways to recreate or interpret that biscuit as my own. So I started playing around and decided a Mexican Street Corn flavor is what I wanted to go for. The creaminess of the feta cheese, with the smokiness of the paprika, works great with the sweetness of the corn. As a sour cream biscuit, it is as tender a biscuit as I've ever made. These go great with a bowl of tomato soup or chili!

Ingredients

• 2 1/2 cups plain flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon cracked pepper
• 1/2 teaspoon smoked paprika
• 1/4 cup butter (1/2 stick), frozen and shredded
• 1 cup frozen corn
• 1/2 cup crumbled feta cheese
• 2 cups sour cream
• 2 tablespoons butter for pan if baking in cast iron skillet
• 1 tablespoon mayonnaise
• 1/2-1 teaspoon chili powder
• Cilantro (or parsley if you don’t like cilantro)
• Lime wedges

Instructions

1. Preheat the oven to 425 degrees.
2. Mix the flour, baking powder, baking soda, salt, cracked pepper, and smoked paprika. Shred the frozen butter over the top of the flour, mix it in. Add the frozen corn and crumbled feta cheese and mix in.
3. Before working dough, place your pan or skillet into the preheating oven with 2 tablespoons butter in it to heat up and brown the butter while you make the biscuits.
4. Make a well in the flour mixture and dump in the sour cream and mix in. It will be a shaggy, lumpy dough at this point, with loose flour and bits.
5. Dump all of it out onto a lightly floured counter or a board and work it lightly until it comes together, but don’t overwork it. Roll or pat to about an inch thick. Cut biscuits into rounds or squares and work the remaining scraps gently until all are cut.
6. Mix the mayonnaise and chili powder together.
7. Remove the pan from the oven and place the biscuits in the browned butter. Brush the tops with the chili mayo and return to the oven for 15-20 minutes. When the biscuits are done, brush with any remaining chili mayo. Chop the cilantro and scatter over the biscuits. Serve with wedges of lime to squeeze overtop the biscuits.

Nutrition Facts

Calories

315.25

Fat (grams)

18.94

Sat. Fat (grams)

10.40

Carbs (grams)

31.51

Fiber (grams)

1.65

Net carbs

29.85

Sugar (grams)

2.74

Protein (grams)

6.15

Sodium (milligrams)

639.70

Cholesterol (grams)

52.70

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