Corn and Chive Biscuits

Corn and Chive Biscuits

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15 minutes
15 minutes
30 minutes
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8 biscuits

What You Need

  • 2 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • Pinch cayenne pepper
  • 1/2 cup cold unsalted butter, cubed
  • 2 cobs Dandy® Sweet Corn, kernels removed and cooked
  • 1/2 cup shredded aged Cheddar cheese
  • 1 tbsp finely chopped fresh chives
  • 3/4 cup buttermilk
  • 1 egg, beaten

Make It

  1. Preheat oven to 400˚F. Whisk together flour, baking powder, baking soda, salt and cayenne. Using pastry blender or fingertips, cut butter into flour mixture until mixture resembles coarse meal. Toss with Dandy Sweet Corn, cheese and chives.
  1. Stir in buttermilk just until moistened (do not overwork dough). On lightly floured work surface, knead dough gently until it comes together. Pat into 1-inch thick circle. Using 3-inch round cookie cutter, cut out 8 rounds, rerolling scraps as necessary.
  1. Place rounds 2 inches apart on parchment paper–lined baking sheet. Whisk egg with 1 tbsp water; brush lightly over biscuits. Bake for 12 to 15 minutes or until golden brown. Serve warm or at room temperature.



  • Serve biscuits the same day they’re baked, or freeze for up to 1 month, then reheat before serving.
  • For easy homemade buttermilk, add 1 tbsp lemon juice or vinegar to measuring cup, and pour in enough 2% milk to make 3/4 cup. Let stand for 10 minutes before using.