Corn-Scallion-Cheddar Biscuits With Cilantro Butter
Basic biscuits are elevated to something special when baked with big, fresh corn kernels, robust scallions and sharp cheddar cheese. These savory biscuits are rich in flavor yet tender and crumbly. Enjoy them for brunch, as a snack or as a side with barbecued meat. Just make sure you eat them when they're hot out of oven so the cilantro butter melts easily all over them and each bite reveals warm, gooey cheese.
Makes 15 (3.5-inch round biscuits) or 9 (2.5-inch round biscuits)
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into half-inch pieces
1/2 cup fresh corn kernels
1/8 cup scallions, finely chopped
1/8 cup red bell pepper, diced
1 tablespoon green jalapeno, finely chopped (or to taste; the more seeds, the hotter the dish)
1 tablespoon fresh cilantro, finely chopped
1/4 cup sharp white cheddar cheese, diced
1 cup whole milk, plus 1 tablespoon
1/4 cup butter, slightly softened
1 tablespoon fresh finely chopped cilantro
Place rack in center of oven and preheat to 425 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine flour, baking powder and salt. Using your fingertips, blend in the butter until the mixture resembles coarse meal. Add raw corn, scallions, red bell pepper, jalapeno, cilantro, cheese and 1 cup milk. Stir with a spoon just until a dough forms.
Turn out dough onto a lightly floured surface and dust the top lightly with flour. Knead the dough 4 to 6 times. (The less you work the dough, the lighter the biscuits will be).
Roll the dough into an 8-inch circle that is a half-inch thick. Cut out biscuits with a biscuit or cookie cutter; gather together the dough scraps to form additional biscuits. Transfer biscuits to the parchment-lined baking sheet. Brush with remaining 1 tablespoon milk.
Bake biscuits for 15 to18 minutes, or until they are puffed and golden brown. Transfer to a wire rack to cool slightly. Serve hot with cilantro butter.
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