The weather outside looked so sunny and perfect for a lazy late morning by the pool. I changed, got all ready to head down but was greeted by a cold draft as I opened my window to test the temperature. Brrr…..
Then I got all bored from surfing the net and decided to channel my energies to baking (again). Lunch hour was near and I was craving for these corn muffins, you know the ones that you could get at Kenny Rogers? So, I decided to make me a small batch for I figured it would be a good way to shave off 2 hours from the lazy day.
Fluffy corn and parmesan cheese biscuits (Recipe adapted from Waiting for Gateau)
Makes 9 small biscuits
- 1 cup of all-purpose flour, plus extra for the counter
- 1/2 teaspoon of sugar
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1 cup of heavy cream
- 1 tablespoon of unsalted butter, melted
- 1/2 cup of canned corned (can be adjusted according to your liking)
- 1/2 cup of grated parmesan cheese (can be adjusted according to your liking)
- Adjust the oven rack to upper-middle position and preheat the oven to 160degrees C. Line a sheet pan with parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking powder, salt and parmesan cheese. Then pour the corn into the dry mix and give it a good mix. Stir in the cream by hand until dough forms, about 30 seconds. You may need to add 1-2 tablespoons of cream if the dough seems dry from the cheese.
- Turn the dough out onto a lightly floured surface and gather it into a ball. Knead the dough with floured hands about 4-6 turns until it’s smooth.
- On a floured counter, roll or pat the dough to 3/4-inch thick. Cut the biscuits into rounds with a floured biscuit cutter (I had no biscuit cutter so I used the end of the can to make the round shapes for the biscuit).
- Place the biscuits on prepared sheet pan and bake 20 – 25 minutes until golden brown. Remove biscuits from oven and place on cooling rack to cool slightly.
- Brush the hot biscuits with melted butter and serve.
As I took the biscuits out of the oven, I was really pleased with the results, for the top of the biscuits was a lovely shade of golden brown. Again, I couldn’t resist popping one to see if it tasted any good and it did!!! The parmesan cheese provided a nice savory flavour to the sweet corn. The biscuit was light and fluffy. This would taste so good with some good ol’ mac-and-cheese along with roast chicken or with a bowl of hot vegetable soup. Yumz!
This is definitely going into my recipe book for its quick and simple to make. Perhaps for the next batch of biscuits, I’ll play around with other ingredients.