Warm biscuits

My favourite part of summer is here: peaches and corn. I made chicken and creamed corn for dinner one night and the next day I really wanted a nice steak. We had a BBQ with teriyaki sirloin and corn on the cob. I made these lovely corn biscuits using my leftover creamed corn. The corn kind of got lost in the mix, but the biscuit itself was delicious. I would have liked to add some chopped jalepenos to the dough, but I had company for dinner who wouldn’t have liked it. You might even choose to use a pepper Jack or some other spicy cheese in it. You could also add some chopped chives or scallions or other herbs to the dough. Whatever you choose to do, the biscuits were quick and easy to put together. I ate one toasted the next day with avocado and bacon. If I had more time i might have added a poached egg to my sandwich for breakfast.

Cheddar corn biscuits
2 1/2 cups all-purpose flour

1 cup cornmeal

4 teaspoons baking powder

1 teaspoon kosher salt

1/2 teaspoon cracked black pepper

1 tablespoon sugar

1/2 cup cold butter, cubed

1 1/2 cups grated old cheddar

1 cup creamed corn

1/3 cup cream

Line a baking sheet with parchment paper. Whisk together in a large bowl: flour, cornmeal, baking powder, salt, pepper, and sugar. Add the cold butter, toss in flour to coat and then cut butter into flour either with a pastry cutter or your fingers until pea sized pieces form. Stir in the cheese and coat well with flour mix. In another bowl, mix the creamed corn with the cream and stir into dry mix with your hands.Dough will be lumpy. Work quickly to mix together until all the flour is blended, but do not overmix. Scrape dough out of the bowl onto lightly floured parchment on the counter.Bring the dough together and pat into a large rectangle. Use the parchment paper to fold dough over in half and then in half again in quarters. Press down into a rectangle or square and fold into half and quarters again. Gently pat down the dough into a 6 x 9-inch rectangle that is 1 1/4-inch thick. Dip a knife into flour and cut the dough in half lengthwise, then cut the other away to give you eight biscuits. Wipe the knife and dip in flour for each cut. Cut straight down to avoid twisting. Transfer biscuits to the prepared pan so that there is 1 1/2-iches between each biscuit. Cover with plastic wrap and refrigerate for 20 minutes. Preheat oven to 400°F. Brush the tops of the biscuits with milk. Bake for 25 or 30 minutes until the tops are golden brown.