I really am just trying to find new ways to use up as much corn as I can. The mr won't really eat it (he says he hates it, but doesn't really, but is now really not eating it) and the littles can only eat so much. I have some in the fridge pickled, some in the freezer, and yet every time I come home from farm share I end up brining like 15 more pieces home with me. So I had to get a little crafty with this last batch. I milked it and made biscuits. And it was exactly the right thing to do. Making corn milk was genius (which makes me a genius?) and I am now going to be baking everything with it until I use up all the corn.
These biscuits are very versatile, like all good biscuits should be. I served them to Barb and the mr with chili and of course they loved them but also I smothered raspberry jam all over a few and the mr was into that. Butter or almond butter too, or just plain. They can be eaten in all sorts of yummy ways. And if you really are into the corn milk part but not the jalapeño or lime-ness of the biscuit, just don't add that stuff in. A simple corn milk biscuit would be just fine too. Aaannd if you have a corn hater in the house, they still will probably like theses, or so this goes my experience, although I still don't think he hate corn. But what do I know?
To the biscuits.
The stuff. Corn, soy milk, a lime, a few jalapeños, and earth balance. In the bowl we have some flour, baking soda, baking powder, and salt.
Cook tha corn. A quick few minutes in boil water will do the trick.
Get all that corn off those cobs. Sure you can nibble, it's hard not to.
Fresh corn and soy milk go into the blender and blended until all smooth and creamy. Taste it.. it is pretty creamy dreamy.
That is the corn milk. You could drink it just like this and it would not be weird. It is delicious.
Get you jalapeños, remove seeds, and give them a good small dice and toss them into the bowl with the flours and stuff. Also zest the lime into the bowl with the flour.
Cold plant butter goes in first and cut in (I used fork, but you could use a pastry blender) until the dough looks crumbly. Add in the corn milk and the juice from the lime and gently stir to just combined.
Dump the dough onto a floured surface and gather it all together then lightly press it down until it's about an inch thick.
This is the best part, ( Because I love the look of the cut out dough.. It apeals to me in some great way that I don't yet understand) cut the biscuits. I went and grabbed a biscuit cutter which I barely ever use, so that was a win.
Once you cut out the first biscuits, you can gather the dough and gently press it back together and cut out more until you use all the dough.
Place the cut out biscuits on a baking sheet and brush the tops brushed with a little corn milk then into the hot oven they go.
Out they come looking all biscuity and such.. And don't mind the red reflection. That be my shirt. Note to self and to all. Don't wear red while taking pictures with reflective materials.
Letting the biscuits be cool, just for a few minutes.
Still slightly warm all cozied together.
Nothing like a basket of biscuits to make people happy.
-C
Jalapeño Lime Corn Milk Biscuits
makes about 15 smaller biscuits
- 2 1/2 cups flour
- 2 ears of corn
- 1 cup soy milk
- 1 teaspoon salt
- 1 teaspoon baking podwer
- 1/2 teaspoon basking soda
- 1/4 cup cold vegan butter
- 2 jalapeños
- I lime
Cook corn by removing husks and dropping into a pot of boiling water for about 5 minutes. When corn is cooked, remove from water and allow to cool. Once cooled enough to handle, cut all the corn off the cob and place into the blender with the soy milk. Blend until smooth. It should measure out to be a little more then 2 cups. If you have less, add in more soy milk until is measures 2 cups. Place corn milk in fridge for at least 1/2 hour to cool.
Preheat oven to 450.
Place flour, salt, baking soda, and baking powder into a large bowl. Zest the lime in as well and mix it all together. Grab jalapeños, cut in half, remove seeds, then dice into very small pieces. Mix those into mixture. Now cut in the butter with either a fork or pastry blender until the mixture is crumbly. Add in juice of the lime and 2 cups of the cooled corn milk and mix until just barley incorporated.
Dump the mixture onto a flour surface. Gather it al together and then press it flat until its about an inch thick. With a biscuit cutter, or a knife if you want square biscuits, cut out biscuits. If you use a cutter, place cut biscuits onto a baking sheet then gather the remaining dough and gently press back together and cut out more biscuits until dough is used up. Once all the biscuits are on the baking sheet, brush the tops with corn milk if you have a little left over or just plain soy milk then place them into the hot oven.
Bake for 17-22 minutes or until the biscuits are a nice golden brown. Once baked, remove from oven and place on a cooling rack to cool, or toss into basket with a tea towel and serve warm.
Then eat them.