Ms. Mattie would be the first to ever introduce me to corn milk.
Someone, who to this day remains a mystery, would bring her stalks of corn in several boxes each year, none of it going to waste. After removing the kernels, she’d boil the hell out of the Cobb in milk and cinnamon and other items she didn’t share. Just a story that her great aunt told her about a Choctaw Indian that showed a relative the process. Oral history on top of oral history, never written down just passed along from person to person. One time in particular, she made the sweetest cake out of cane syrup and corn milk. I don’t know that recipe and cake baking and I have a precarious relationship that often involves foul language.
However, Cane Syrup Corn Milk cake is on my list of recipes to “figure out”.
Yet biscuits and I go back like red light- green light and are tight like that swimsuit from last year at the bottom of my closet.
There are some recipes on the internet for biscuits that make me cringe. The process for basic buttermilk biscuits are written down like science projects with tons of ingredients that can be intimidating to some. I’ll be honest, White Lily self-rising flour will get the job done, giving you light and fluffy biscuits with just 2 cups of flour and 1 cup of heavy whipping cream. Or 3/4 cup of buttermilk and some butter. That’s all it takes… I swear.
With that being said, it’s easy to build off of that recipe, adding things like corn “pulp” and corn milk.. Turning yourself into a biscuit Jedi with biscuit cutters as light sabers…
I realize that white lily flour is a southern thang and isn’t sold everywhere.. But guess what, .Amazon.com , where I spend about 75% of my life scrolling and buying shit that I don’t need, has it. So buy some and make these.
Corn Milk Biscuits.
Prep Time- 30mins Cook Time- 10-12 mins Yield- 18- 2in biscuits
Self Rising flour is a staple here in the south- It’s a soft wheat flour with salt and baking powder already added.
2 ears fresh corn
½ cup buttermilk
1 tablespoon granulated sugar
3 cups self-rising flour
¼ cup butter, unsalted and cut into ½ cubes
½ cup buttermilk
To make the corn milk- Remove the corn kernels from the Cobb, makes about 1 cup. Add corn kernels and buttermilk to a food processor and puree together to combine. Strain the corn milk puree through a mesh strain to remove the corn “pulp”. This should make about ¾ cup of corn milk and 1/3 cup of the pulp reserved.
In a large bowl add the flour. Cut in the butter, then mix in the corn pulp. Gently mix in the ¾ cup of corn milk and ½ cup of buttermilk until the dough comes together.
Note that it will be slightly sticky.
Turn dough out onto a lightly floured surface and dust the top of the dough and your hands with flour. pat the dough out to ½ inch rectangle. Fold the dough over into itself in three sections. (like folding a letter- trifold style) pat the dough out again to ½ inch thick. Repeat this process 2 more times ending with the dough pat out to ½ inch thick and ready to cut with the biscuit cutters. Cut biscuits out using a 2inch biscuit cutter (or your desired size) Place the biscuit about a ½ inch apart on a baking sheet pan and baking at 450 degrees for about 10 minutes or until tops are slightly golden. Brush the tops with melted butter (optional) and serve while warm.