I really should come clean. This is a pretty obvious confession, but it’s worth stating.
The truth is, I only show you a small part of what goes on in my home kitchen. That usually looks like clean, overhead shots of neatly organized ingredients, piles of chocolate chunks, and stacks of cookies. We seem to have an understanding. I try to make things extra pretty and wonderfully delicious, and you (hopefully) run to your kitchen and bust out the butter.
I love making things pretty for you, but I sometimes worry that all of this sets up an unrealistic standard in your mind. Maybe that’s why I’m always over-sharing that my thighs rub together, I used to have frizzy bangs, and I’m unnaturally afraid of spiders. The styled shots make me want to confess my crazybrain… just to be more real.
Today, I thought I’d just relax a bit and give you a more full picture. It’s a relief, really. Let’s just cook!
We’re on the counter with the canisters out, a mess being made, and I’m totally butter-staining and corn spattering my new Clinton St. Bakery Cookbook. And go!
If you’ve been around this blog for any amount of time, you’ve seen me incorporate butter and shortening into flour a million times over.
This particular recipe is an equal combination of butter and vegetable shortening. Flavor and texture!
Because I can’t seem to leave well enough alone, I added sweet corn to these buttermilk biscuits.
I think sweet corn is best toasted over the gas range. It’s super easy too!
These are the happenings above my toasting corn. Kittty kit cat.
This is also the part where you get a peek at my poorly organized kitchen cabinets. These are not the cabinets you see on Pinterest… that’s just real.
Let’s cut the corn!
I like this. I just wanted to stop everything and eat this sucker as-is.
Cut off the cob.
This tends to be a mess. Corn shrapnel everywhere.
Luckily my cat eats the shrapnel off the kitchen floor. It’s like my little living vacuum cleaner.
Corn is tossed with the flour and fat mixture. Easy… right?
This is also the part of my biscuit baking adventure when I realized that I am out of buttermilk.
Yep. That’s real.
I did find nonfat Greek yogurt and heavy cream in my fridge… which I can totally make work.
1/2 cup Greek yogurt + 1/4 cup and 1 tablespoon heavy cream = sorta buttermilk!
Dry ingredients + Wet ingredients.
Yes, it looks a little shaggy, but with a bit of kneading it will come together.
I dump the shaggy mixture out onto a floured board and knead it for 10 or so turns… until it comes together into a disk.
No pretensions… just makin’ biscuits.
Cover this disk with plastic wrap and let it rest in the fridge.
Give the flour a chance to meld with the wet ingredients. This is also just enough time to check your emails and Instagram a picture or two. No bigs.
A quick and easy rolls makes for thick biscuits.
I have a habit of nipping dough and tasting it.
This usually ruins my appetite… until warm biscuits come out of the oven… then I’m good to go all over again.
Parchment lined, butter still out, flour sprinkled, cream brushed. You know… the usual.
These biscuit darlings are ready for the oven!
While the biscuits bake, I set start to set the stage.
The stage is really just my living room floor. It’s nothing fancy… that’s for sure. The black boards are these awesome chalkboard placemats. The plates are a mix of on-sale Anthropologie, vintage, and random maybe Target linens.
Does this look familiar? It’s coming together!
I quite like this new-to-me Clinton St. Bakery Cookbook. The biscuits are sweet and tender… the perfect complement to the sweet corn. They bake up perfectly rounded and golden brown with a tender but dense crumb. This dough can be prepared and rested overnight in the fridge, as the recipe suggests. I found these biscuits lovely with just about an hour of resting in the fridge. Because they’re a rested biscuit, these make a pretty stellar brunch menu addition.
I topped my biscuits with a homemade Peach and Habanero Jam and a goat’s milk Brie cheese. I ate two, (not pictured)… that’s real.
Sweet Corn Biscuits
makes 6 to 8 biscuits
adapted from Clinton St. Bakery Cookbook
2 cups all-purpose flour
2 tablespoons baking powder
1 1/2 tablespoons granulated sugar
1/2 teaspoon salt
3 tablespoons unsalted butter, cold and cut into small cubes
3 tablespoons vegetable shortening, cold and cut into small cubes
3/4 cup cold buttermilk (I used 1/2 cup nonfat Greek yogurt mixed with 1/4 cup plus 1 tablespoon heavy cream)
1 cup fresh corn kernels
heavy cream and coarse ground sea salt for topping
In a medium bowl, whisk together flour, baking powder, sugar, and salt. Add cold butter and shortening. With your fingers, quickly break up the fat into the dry ingredients. Rub the fats into the dry ingredients until well incorporated. Some butter pieces will be the size of small peas, other will be the size of oat flakes. Toss in corn kernels. Stir to incorporate.
Create a small well in the center of the flour mixture. Add buttermilk all at once. With a fork, quickly bring together the wet and dry ingredients. The dough will be rather shaggy. Dump dough out onto a lightly floured work surface. Knead dough about 10 times, bringing it together into a disk. Wrap dough in plastic wrap and refrigerate for 1 hour, or overnight.
When ready to bake, place a rack in the upper third of the oven and preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
On a lightly floured work surface, roll out biscuit dough into a 3/4 or 1-inch thickness. Use a 1 1/2 to 2-inch round biscuit cutter to cut out biscuits. Dip the cutter in flour should it get sticky. Place biscuits about two inches apart on prepared sheet. Reshape and reroll excess biscuit dough to make more biscuits.
Brush biscuit tops with a bit of heavy cream and sprinkle with coarse ground sea salt. Bake for 15 to 17 minutes, until biscuits are cooked through and golden brown. Remove from the oven. Serve warm. Biscuits will last for up to three days although I think they’re best served the day they’re made.