EGGLESS CHEDDAR CORN BISCUITS/EGGLESS CHEESE AND CORN BISCUITS

I'm a very big fan of corn and biscuits... A combination of two, nothing more can make a great snack with a warm soup and corn biscuits... I book marked this recipe long back and wanted to try my hands on homemade biscuits and finally it's done... 

I won't tell it was super crisp but it was crunchy and for checking taste alone I had 3 biscuits... The big blunder I did is got a slight confusion between Celsius and Fahrenheit... The original recipe asked for 345f I didn't notice that f and kept my biscuits on Maximum heat and it was slightly burnt... But the taste was awesome... Give a try and you will never regret it... The combo of cheese, butter milk, corn and onion was too good... And to tell you it’s the first time I tasted leek (scallions) it has a mild onion flavor... But not too strong flavor as the red onions... The small circles when chopping the leek was cute...

Ingredients:

All purpose flour - 1 cup + 2 tbs

Yellow corn meal - 1/4 cup

Salt - 1/4 tsp

Sugar - 1 tbs

Black Pepper - 1/4 tsp(fresh coarsely ground)

Baking powder - 1/4 tsp

Baking soda - 1/4 tsp

corn kernels - 1/2 cup(I used frozen,coarsely mashed)

Grated cheddar cheese - 1/4 cup

Green onion(leek) - 1

Cold Butter - 1/4 cup

Butter milk - 1/3 cup

Method:

Take a bowl add in all the dry ingredients (all purpose flour,corn meal,baking powder,soda,salt sugar and pepper)mix well then add in the cold butter.

Crumble the cold butter into the dry ingredients use your hand or food processor and when you mix in the butter to flour it will have a rava or grainy texture,then add in fresh corn and green onions.

Mix the corn and green onions well then add in the grated cheese and add butter milk little by little and knead the dough to a whole mass mixture.

Then refrigerate the dough for at least 1/2 hour and pre-heat oven to 180°C,dust a clean surface with little dough,then roll out the dough to 1/2 inch thickness and use a cookie cutter and make into small circles.Then gather the remaining dough and repeat the process till you finish the dough.

Take a baking tray and line with parchment paper and arrange the cut cookie dough in the parchment paper with enough gap and bake it for 20-25 mins or till it turns out light golden.

Serve the crispy out and soft inside biscuits with cup of soup or coffee and enjoy!

Notes:

The butter you use should be really cold and this helps the biscuits flaky and crisp,after you make the mass refrigerating the dough is very important,this makes easier to roll the dough with out sticking.

You can replace green onions with regular red or white onions,and the pepper you used should be freshly ground and coarse.

If you have cut the biscuits and oven is still preheating,place the tray in fridge till you bake it,this helps the butter and cheese to be cold.

If you don't find corn meal in your place,just grind the dry corn kernels to a semilion texture.

And the whole corns added became dry after baking and becomes hard when chewing,so give a coarse ground with the fresh corns,so this might prevent drying out the corn.

Keep Smiling!:)

Revathi