Corn Biscuits (5 Sangkap, Walang Itlog, Walang Gatas)

mga ito Mga Biskwit na Mais are simple, 5-ingredient savory bakes made with no eggs and no dairy, with delicious corn flavors.

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Mga Biskwit na Mais

mga ito Mga Biskwit na Mais are simple, 5-ingredient savory bakes made with no eggs and no dairy, with delicious corn flavors.

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Prep Time: 10 minuto min

Magluto Oras: 20 minuto min

Pahinga: 10 minuto min

Kabuuang Oras: 40 minuto min

Kurso: Almusal, Pangdagdag na Ulam

Cuisine: Amerikano

Servings: 10 biscuits

Mga Calorie: 221.4 kcal

May-akda: Carine Claudepierre

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Ingredients

Kustomer ng Estados Unidos - metric

• ▢ 1 maaari Creamed Corn - equivalent to 1 1/4 cups of creamed corn (note 1)
• ▢ ¼ tasa Banayad na Langis ng Oliba - (tala 2)
• ▢ 8-10 Chives - strands, chopped (note 3)
• ▢ 2 tasa Harinang Kusang Tumataas - (tala 6)
• ▢ ½ tasa cornmeal - (tala 7)

Opsyonal

• ▢ ½ tasa Dairy-Free Cheddar - (tala 4)
• ▢ ¼ kutsarita Asin - (tala 5)

tagubilin

• Painitin ang oven sa 400°F (200°C). Lagyan ng parchment paper ang isang malaking baking sheet. Lagyan ng kaunting mantika ang papel gamit ang cooking oil spray. Itabi.
• In a large mixing bowl, add the creamed corn, olive oil, finely chopped chives, salt, and dairy-free cheddar if used. Give a quick stir to combine.
• Add self-rising flour and cornmeal, then stir with a rubber spatula, pressing the flour onto the dry ingredients, until it forms a thick, sticky batter. Don't add more flour, it should be sticky, not dry. The dough doesn't need to be shaped.
• Oil your hands generously, grab a portion of dough, and drop it onto the pan. These are rough biscuits, no shaping required. Repeat until you have dropped 6 biscuits, making sure you leave two inches of space between them as they expand in the oven.
• Bake the biscuits for 20-25 minutes at 400°F (200°C) using the fan-forced mode.
• Let them cool down for 10-20 minutes at room temperature on a cooling rack before slicing.

Mga Tala

Tandaan 1: Creamed corn is basically cooked, canned corn that has been pureed in a blender. This is the key ingredient of the recipe, don’t swap, don’t make it yourself from cooked corn cobs, it won’t add the same moisture. If you can’t buy creamed corn in your store, add 1 1/4 cup of drained, canned corn kernels with 2 tablespoons cornstarch, and 2 tablespoons of cold water in a food processor. Process a few seconds until it’s well combined with larger pieces of corn. The biscuits will spread more and be a little less fluffy with this option.

Tandaan 2: Or any low-flavor oil you like. Yogurt should work as an oil swap if you don’t mind much more moist biscuits, less flaky.

Tandaan 3: Or any herbs you love, like parsley or green onion.

Tandaan 4: Optional, you don’t need cheese for the recipe to work, but I like to add dairy-free cheddar for flavor.

Tandaan 5: Skip salt if you add the optional dairy-free cheese.

Tandaan 6: To make your own, stir 2 cups of all-purpose flour with 3 teaspoons of baking powder. Use my gluten-free conversion guide to make it gluten-free.

Tandaan 7: This is not polenta! Cornmeal is a finely ground dried corn, while polenta is made of a type of medium coarse cornmeal. If you don’t have cornmeal, simply add extra self-rising flour.

Imbakan: Store the biscuits in the fridge, in an airtight container, for up to 4 days.

Mode ng Oven: Gumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15°C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.

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Pagkain

Paglilingkod: 1tinapay | Mga Calorie: 221.4kcal | Carbohydrates: 34.1g | Protina: 4.8g | Taba: 7.7g | Saturated fat: 1.3g | Polyunsaturated Fat: 1g | Monounsaturated na taba: 4.2g | Sosa: 240.9mg | Potassium: 117.6mg | Hibla: 2.1g | Asukal: 1.8g | Vitamin A: 71IU | Bitamina C: 2.4mg | Calcium: 10.5mg | Iron: 0.8mg | magnesiyo: 23.3mg | Posporus: 67.2mg | Zinc: 0.7mg

Ingredients at Substitutions

Kaunting simpleng sangkap lang ang kailangan mo para gawin ang resipe na ito. Narito kung paano pumili at magpalit ng mga ito.

• Creamed Corn – This serves as the liquid base and main flavor provider, creating a moist and tender texture without needing eggs or milk.
• Banayad na Langis ng Oliba – This adds necessary fat to the dough, helping to crisp the edges and keep the inside soft. Avocado oil or canola oil work well as neutral alternatives.
• Chives – These bring a fresh, mild oniony bite that complements the corn sweetness. Green onions or parsley are great fresh herb substitutes.
• Harinang Kusang Tumataas – This provides the structure and leavening agents to help the biscuits puff up. You can make your own by mixing all-purpose flour with baking powder (see recipe notes).
• cornmeal – This adds a rustic texture and intensifies the corn flavor. If you don’t have it, replacing it with extra self-rising flour works, though the texture will be less crumbly.

How to Make Corn Biscuits (in Pictures)

Mga Tip sa Pagbe-bake ni Carine

Let me share a few more tips for a perfect corn biscuit.

• Keep The Creamed Corn – Stick to canned creamed corn as the base, because homemade versions or plain corn kernels won’t provide the specific moisture needed to bind the dough.
• Add Some Heat – Mix in 1 to 2 tablespoons of chopped jalapeños or 1/2 cup of finely chopped bell peppers for a spicy or crunchy veggie boost.
• Switch The Herbs – Try using fresh dill, green onions, or parsley instead of chives to vary the flavor profile of the biscuits.
• Boost Cheesy Flavor – Swap the dairy-free cheese for 1/4 cup of nutritional yeast if you prefer a different savory, cheesy kick without the melt.

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