Corn, Buttermilk and Chive Biscuits Corn, Buttermilk and Chive Biscuits

Food styling by Ashley Denton | Prop styling by Sasha Seymour Image by: Jeff Coulson

Use these versatile biscuits as a base for eggs Benedict; pile them high with pulled pork, barbecue sauce and coleslaw for an out-of-this-world sandwich; or, for a simple treat, enjoy them warm out of the oven with butter.

  • Prep time 20 minutes
  • Total time 35 minutes



In large saucepan of boiling water, cook corncob until kernels are deep yellow and tender, about 3 minutes. Drain and rinse under cold water. Cut kernels from corncob. Set aside.

Meanwhile, in large bowl, whisk together flour, baking powder, sugar, salt and pepper. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces. Stir in corn kernels and chives.

Remove scant 1 tbsp buttermilk to small bowl. Set aside. Drizzle remaining buttermilk over flour mixture, tossing with fork to form soft dough.

Turn out onto lightly floured work surface; press out to 3/4-inch (2 cm) thickness. Using floured 2 1/2-inch (6 cm) round cutter, cut out 10 biscuits, dipping cutter in flour between biscuits and pressing scraps together to form final biscuits.

Arrange biscuits, 2 inches (5 cm) apart, on parchment paper–lined rimmed baking sheet. Brush tops with reserved buttermilk. Bake in 450°F (230°C) oven until puffed, golden and flaky, 14 to 18 minutes. Serve warm or let cool on rack.

Makes 10 biscuits.

Nutritional facts per biscuit: about

  • Fibre 1 g
  • Sodium 205 mg
  • Sugars 2 g
  • Protein 4 g
  • Calories 177.0
  • Total fat 9 g
  • Potassium 84 mg
  • Cholesterol 15 mg
  • Saturated fat 4 g
  • Total carbohydrate 20 g


  • Iron 8.0
  • Folate 17.0
  • Calcium 5.0
  • Vitamin A 4.0
  • Vitamin C 2.0
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Baking & Desserts

Corn, Buttermilk and Chive Biscuits