Virginia Ham and Corn Biscuits
These flaky Southern buttermilk biscuits are delicious fresh from the oven or as make-ahead picnic fare. Team them with smoky barbequed chicken and our Southern Coleslaw for a complete meal.
|2 cups||all purpose flour||500 mL|
|1 tbsp||baking powder||15 mL|
|1/2 tsp||salt||2 mL|
|1/4 tsp||cayenne pepper||1 mL|
|1/2 cup||chopped ham||125 mL|
|1/2 cup||Southern U.S. corn kernels||125 mL|
|1/2 cup||finely chopped green onion||125 mL|
|1/2 cup||frozen butter, grated*||125 mL|
|1/2 cup||old cheddar cheese, grated||125 mL|
|1 cup||buttermilk||250 mL|
|1||egg, lightly beaten||1|
|1 tbsp||water||15 mL|
Preheat oven to 425°F (225°C).
In bowl, whisk together flour, baking powder, salt and cayenne. Stir in ham, corn and green onion. Gently stir in butter* and cheese until shaggy dough forms. Pour buttermilk over dough and gently stir to incorporate. Pour onto lightly floured surface and gently knead to make a smooth dough (do not over work dough). Pat dough into a 9-inch square. Cut into nine 3-inch squares and arrange 1-inch apart on a parchment lined baking sheet.
Whisk together egg and water. Brush over each biscuit.
Bake biscuits in the centre of preheated oven until deep golden, about 10 to 12 minutes. Let cool one minute and serve warm, or let cool completely, wrap individually and freeze until ready to serve.
Makes 9 biscuits.
Chef’s Tip: Grated frozen butter is much easier to incorporate into dough and it gives a beautiful flaky texture to pastry. To grate butter: put butter and grater into the freezer at least 30 minutes before grating; grate as you would shredded cheese. Blend gently into dough where butter is called for and omit the "cutting in" step.