Fluffy Cheese Corn Biscuits (Gluten-Free & Eggless!)
Trying to cut down sugar? These fluffy and flavorful savory Cheese Corn Biscuits are a brilliant way to start your mornings or for a delightful afternoon snack. Made with Masa Harina, frozen corn and mozzarella cheese, these are sure to become a regular on your breakfast menu.
What is the difference between muffins, Scones and Biscuits?
The key difference between Muffins, Scones and biscuits can be broken down into the following categories:
- Eggs: Biscuits do not contain eggs, most muffins contain eggs, and some scones contain eggs.
- Texture: Biscuits and scones have a dry texture, while muffins are generally moist.
- Fat: Scones contain the most fat among the three, then come the muffins and then biscuits.
Let’s also look at the commonality between muffins, scones and biscuits:
- Popular baked items
- Eaten for Breakfast
- Contain flour, fat, liquid and leavening agent
Are cornmeal and Masa Harina the same?
While the base ingredient, corn is the same for both, they are processed very differently and hence they taste very different. Masa Harina is made from grinding nixtamalized (treated with lime) corn whereas cornmeal is made just by grinding corn. Masa harina has a finer texture than cornmeal and is more savory, making it the perfect choice for this recipe.
Can I use cornmeal or cornstarch instead of masa harina in this recipe?
Cornstarch has a fine texture closer to that of masa harina. While you can somewhat match the texture of cornmeal to that of masa harina by grinding it, however, you will not be able to get the same flavor by using cornstarch or cornmeal in this recipe. Make sure you’re using a certified Gluten-free cornstarch brand.
What kind of cheese should i use in this recipe?
I’ve used grated mozzarella cheese in this recipe, as it complements the flavors of ground corn, masa harina, butter and cilantro. Another popular choice is cheddar cheese . You can also try a combination of mozzarella and cheddar cheese to get the mild, milky flavor and the stretchy texture of mozzarella and the sharp cheddar flavor.
Can I use fresh corn instead of frozen corn for making corn & cheese biscuits?
Absolutely! You can use fresh corn kernels for this recipe, just note that they may have additional liquid in them and you’ll need to adjust the amount of buttermilk in the recipe.
How to Make Cheese Corn Biscuits
What ingredients do I need for making Corn and cheese biscuits?
Here’s what you’ll need for making corn & cheese biscuits (scones):
- Flour: I’m using a combination of sorghum flour, rice flour and masa harina.
- Leavening agent: I’m using baking powder as the leavening agent.
- Flavor: These biscuits are primarily savory with the use of salt, and red chilli flakes. I’m also using some sugar to balance out the flavors.
- Fat: Unsalted butter gives a nice flaky texture to the dish. For a vegan option, you may substitute it with coconut oil in a 1:1 ratio.
- Corn:
- Cheese: Mozzarella cheese adds a mild, milky flavor, you can use any other cheese per your taste.
- Binding Agent: I’m using psyllium husk for binding, you can xanthan gum instead following the ratio of 1 tsp of xanthan gum for 1 cup of flour.
- Buttermilk: The use of buttermilk makes the biscuits light and airy.
- Vegetables and Herbs: I’ve used fresh basil, cilantro for additional flavoring. You can also use freshly grated ginger, garlic or any other herb of your choice.
Product Recommendations:
Step by step instructions for making corn and cheese biscuits
Preparation:
- Cut butter into cubes and keep it the refrigerator until it is ready to be added.
- Psyllium Husk gel: Mix 3-4 tbsp water to psyllium husk and let it rest for about 5 minutes.
- Buttermilk: Add 1 tbsp of white vinegar to milk and let it rest.
- Coarsely grind frozen corn in a blender with 1 tsp of water added.
- Thoroughly wash and chop basil and cilantro leaves.
- Grate cheese and set aside.
- Preheat the oven to 375 deg F.
Making the dough:
- Sieve dry ingredients – sorghum flour, masa harina, rice flour, salt, and baking powder into a mixing bowl. Discard any lumps or large pieces.
- Take out the cubed butter, and add to the mixing bowl. With a fork, press and cut the butter cubes to mix them into the flour.
- Once the butter pieces are smaller, rub the butter pieces into the flour mix taking care the butter doesn’t melt. Once the butter is mixed in with the flour, add butter milk into the bowl. Fold the buttermilk in using a spoon/ spatula.
- Add chopped cilantro, basil and coarsely ground corn. Mix well to make sure the herbs and vegetables are distributed well throughout the dough.
- Now add about 3/4 of the grated cheese and mix well.
- You can adjust the salt at this stage. I now add in psyllium gel to make the dough cohesive.
- Mix well and now your dough is ready to be baked!
Baking:
- Grease a cupcake pan with butter or oil. Using a tablespoon measure, scoop out the dough and place on the cupcake tray.
- Top off the biscuits with some grated cheese and corn. Optionally, you could also spray the biscuits with some butter spray.
- Bake in the preheated oven for 14-16 minutes and rotate the pan after 8-9 minutes to ensure a uniform bake.
- Spray the muffins with butter or ghee spray for a nice and glossy top finish.
- Insert a skewer to check if it comes out clean. Then, turn off the oven and let the biscuits stand in the oven for 2 minutes. Take them out and cool on a wire rack.
Serving Suggestions for Cheese CORN Biscuits
Corn and Cheese biscuits are enjoyed fresh out of the oven with some butter as a snack or as sides with some soup, or salad.
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Fluffy Cheese & Corn Savory BISCUITS (GLUTEN-FREE & EGGLESS!)
Trying to cut down sugar? These fluffy and flavorful savory Corn & Cheese Biscuits are a brilliant way to start your mornings or for a delightful afternoon snack. Made with Masa Harina, frozen corn and mozzarella cheese, these are sure to become a regular on your breakfast menu.
Equipment
- 1 Cupcake pan
Ingredients
- 1 cup Sorghum Flour
- ½ cup Masa Harina
- ½ cup Rice flour
- 3 tsp Baking powder
- 1/2 cup Unsalted butter
- 3/4 cup Cheese
Flavors
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tbsp Red chilli flakes
- 1 tbsp Psyllium husk
- 2-3 stems Cilantro
- 8-10 Basil leaves
Buttermilk
- 1 tbsp White Vinegar
- 1 cup Milk
Instructions
Preparation
- Cut butter into cubes and keep it in the refrigerator until it is ready to be added. Psyllium Husk gel: Mix 3-4 tbsp water to psyllium husk and let it rest for about 5 minutes.
- Buttermilk: Add 1 tbsp of white vinegar to milk and let it rest.
- Coarsely grind frozen corn in a blender with 1 tsp of water added. Thoroughly wash and chop basil and cilantro leaves.
- Grate cheese and set aside. Preheat the oven to 375 deg F.
Making the dough
- Sieve dry ingredients - sorghum flour, masa harina, rice flour, salt, and baking powder into a mixing bowl. Discard any lumps or large pieces.
- Take out the cubed butter, and add to the mixing bowl. With a fork, press and cut the butter cubes to mix them into the flour. Once the butter pieces are smaller, rub the butter pieces into the flour mix taking care the butter doesn't melt.
- Once the butter is mixed in with the flour, add butter milk into the bowl. Fold the buttermilk in using a spoon/ spatula. Add chopped cilantro, basil and coarsely ground corn. Mix well to make sure the herbs and vegetables are distributed well throughout the dough.
- Now add about 3/4 of the grated cheese and mix well.
- You can adjust the salt at this stage. I now add in psyllium gel to make the dough cohesive. Mix well and now your dough is ready to be baked!
Baking
- Grease a cupcake pan with butter or oil. Using a tablespoon measure, scoop out the dough and add to the pan.
- Top off the biscuits with some grated cheese and corn. Optionally, you could also spray the biscuits with some butter spray. Bake in the preheated oven for 14-16 minutes and rotate the pan after 8-9 minutes to ensure a uniform bake.
- Insert a skewer to check if it comes out clean. Then, turn off the oven and let the biscuits stand in the oven for 2 minutes. Take them out and cool on a wire rack.
- Corn and Cheese biscuits are enjoyed fresh out of the oven with some butter as a snack or as sides with some soup, or salad.
