CORN FRITTER BISCUITS

Print Friendly, PDF & Email

Corn fritter biscuits will quickly become a favorite!

Corn Fritter Biscuits The Southern Lady Cooks

Corn fritter biscuits are delicious for breakfast with your coffee slathered with honey or serve them for dinner anytime.  We love these homemade biscuits as a mid-morning snack and can eat them cold or heated in the microwave or oven.  You could double the recipe, they keep well for several days in an air-tight container in a cool spot, or even freeze them for later.

Corn fritter biscuits are so good and a change from regular biscuits.

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon dry mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

5 tablespoons cold butter, grated

1 cup frozen or fresh corn (no need to thaw frozen corn)

1 cup shredded pepper jack cheese (can use your favorite cheese)

1 egg

1 to 1 1/4 cups buttermilk

Whisk together flour, baking powder, mustard, salt and pepper.  Grate cold butter on a box grater into the flour mixture and cut into the mixture until resembles coarse crumbs.  Fold in corn, cheese, egg and buttermilk until mixture sticks together.  Turn out onto a floured surface and pat to 1/2 inches thick. Cut with biscuit cutter and place biscuits on baking sheet.  Bake in preheated 425 degree oven for 20 to 25 minutes until tops are browned.  Makes approximately 12 biscuits.  Enjoy!

Print Recipe

Corn Fritter Biscuits

Corn fritter biscuits are fabulous for breakfast with butter and honey or as a side do any dinner.

Servings: 6 servings

Author: The Southern Lady Cooks

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 5 tablespoons cold butter grated
  • 1 cup frozen or fresh corn no need to thaw frozen corn
  • 1 cup shredded pepper jack cheese can use your favorite cheese
  • 1 egg
  • 1 to 1 1/4 cups buttermilk
  • Whisk together flour, baking powder, mustard, salt and pepper. Grate cold butter on a box grater into the flour mixture and cut into the mixture until resembles coarse crumbs. Fold in corn, cheese, egg and buttermilk until mixture sticks together.

  • Turn out onto a floured surface and pat to 1/2 inches thick. Cut with biscuit cutter and place biscuits on baking sheet. Bake in preheated 425 degree oven for 20 to 25 minutes until tops are browned. Makes approximately 12 biscuits.

Don’t forget to pin corn fritter biscuits.

Follow us on Instagram
 
Are you reading our digital magazine, Front Porch Life? It’s full of great recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately!

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.