I don’t know how else to say it—I think these sweet corn biscuits are perfect. And my partner, Ben, who is from the South and very picky about biscuits, thankfully agrees. They are flaky, tender, and imbued with the sunny spirit of sweet corn. Freeze-dried sweet corn works its magic here, adding all the sweetness you need.

　　This recipe was excerpted from ‘Good & Sweet’ by Brian Levy. Buy the full book on Amazon.

　　

Ingredients

Makes 9

　　2 cups all-purpose flour

　　1 cup freeze-dried sweet corn

　　1 Tbsp. baking powder

　　¾ tsp. salt

　　7 Tbsp. unsalted butter, cold, cut into ½-inch cubes

　　¾ cup plus 2 Tbsp. buttermilk

　　2 Tbsp. heavy cream, for brushing

　　

Step 1

Position a rack in the middle of the oven and preheat the oven to 400°F. Line a 13 × 18-inch half-sheet pan with parchment paper.

　　

Step 2

In a food processor, combine the flour, freeze-dried corn, baking powder, and salt and process until the corn has been ground to a fine powder. Add the cold butter and pulse until the mixture resembles coarse sand. Add the buttermilk while pulsing. Empty the food processor bowl onto a large sheet of parchment, squeeze the dough together with your palms to form a mass, then use a rolling pin and your hands to form into a 6½-inch square about ¾-inch-thick. Slice the dough into 9 square biscuits and arrange on the parchment-lined pan. Brush the top of each biscuit with a light coating of heavy cream.

　　

Step 3

Bake until lightly golden around the edges and slightly cracked on top, 20 to 25 minutes. Store in an airtight container at room temperature for up to 2 days, or slice and freeze (for toasting) for up to 1 month.

　　Reprinted with permission from Good & Sweet by Brian Levy, copyright © 2022. Photographs by Kristin Teig with styling by Catrine Kelty. Published by Avery, a division of Penguin Random House, LLC. Buy the full book from Penguin Random House, Amazon, or Bookshop.