CORN BUTTER? Like apple butter, this


WHAT IS


concentrated spread doesn’t contain any


dairy. Fresh corn purée is


strained and simmered until concentrated for a smooth spread that’s packed with sweet corn flavor.


HERB BISCUITS WITH CORN BUTTER


PREP TIME 25 MIN. – COOK TIME 20 MIN. READY IN 45 MIN. – SERVINGS 9


4 medium ears corn, husks removed 2½ cups pancake and waffle mix, plus more for dusting


½ cup + 2 tbsp whole milk ¼ cup finely chopped parsley 2 tbsp finely chopped chives 1 tbsp finely chopped rosemary


STEP 1 Carefully cut the kernels from the cobs (about 4 cups) and add to a food processor or blender. Add ½ cup water and purée until smooth. Place a fine-mesh strainer over a medium bowl and strain the purée, pressing down with a spatula. Discard corn solids. Transfer corn juice to a small pot and heat on medium, whisking constantly. Cook until mixture thickens, about 4–5 min. Remove from heat. STEP 2 Preheat oven to 425°F. Line a baking sheet with parchment. To a large bowl, add the pancake mix. Add the milk, stirring until it becomes a soft dough. Fold in all of the herbs. Transfer dough to a floured cutting board and gently knead 8–10 times, until dough comes together. STEP 3 Gently pat dough into a 6-inch square, about 1 inch thick. Cut dough into 9 squares. Transfer biscuits to prepared baking sheet. Bake 18–22 min., until golden. Serve with corn butter.


PER SERVING: 168 CALORIES, 2G FAT, 0G SATURATED FAT, 2MG CHOLESTEROL, 301MG SODIUM, 35G CARBOHYDRATE, 3G FIBER, 4G SUGAR, 5G PROTEIN


SAVORYONLINE.COM JULY/AUGUST 2025 00 13 SAVORYONLINE.COM JULY/AUGUST 2025


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