Oh yum, yum, yum. Theeeese biscuits.
When I started my nutrient-dense, healing diet (the Autoimmune Protocol, or AIP) which is structured around a food elimination phase and food reintroduction phase, giving up corn felt just plain sad. I, like many people, previously loved corn on the cob from our local farmer’s market; hot, homemade tortillas and chips with Mexican food – personal favorites; popcorn; and many variations of cornbread. Needless to say, corn was on the short list of things I was itching to try reintroducing when the time was right! I hoped so badly my body would tolerate it well!
To be clear, I know there are many more nutrient-dense foods out there. However, for me, trying to reintroduce corn was the right decision. My goal is, and will continue to be, to safely expand my diet to include as many foods as possible, especially ones which I truly enjoy. And the ones which are so very ubiquitous (ahem – corn)! To me it seemed like a no-brainer.
Thankfully, I have been able to successfully reintroduce corn – which is probably obvious since I’m posting a recipe using it. I’ve been enjoying recreating some revamped versions of old favorites. Here is one which I will share with you today. Corn is officially back on the menu!
If you’re fortunate enough to be looking for corn biscuits/bread/muffins actually made with corn (yes, I was also surprised to learn there are recipes for cornbread online which don’t have corn!), you may have noticed most recipes are simply gluten-free, but contain otherwise traditional ingredients. Don’t let this stop you in your tracks!
My double corn drop biscuit recipe utilizes apple cider vinegar and baking powder for leavening plus a flaxseed egg-replacer (btw, isn’t it absolutely amazing that this works???) to bind the ingredients while keeping the biscuits free of eggs. Adding lard (or coconut oil) and water instead of butter and milk allows us to ditch the dairy.
The resulting texture is fluffy, soft, and feels especially indulgent, as foods like this are a treat in our house. These biscuits would be perfect to make for Thanksgiving or another cold-weather celebration when comfort food is on the menu!
Double Corn Drop Biscuits
Rustic, satisfying corn biscuits. The perfect sidekick to a warm bowl of soup on a cold day.
Servings: 15 biscuits
- 1-1/4 cup masa harina
- 1/4 cup brown rice flour
- 1/4 cup white rice flour
- 1/4 cup tapioca flour
- 1/4 cup sugar
- 4 tsp baking powder
- 1 tsp salt
- 1/4 cup ground flaxseed plus 5 Tbsp water
- 1-1/2 cup water
- 1 tsp apple cider vinegar
- 2 Tbsp lard melted (could sub coconut oil or , if dairy tolerated, butter)
- 1 cup frozen corn kernels
Preheat oven to 350 degrees Fahrenheit.
In a small cup or bowl, add 1/4 cup ground flaxseed and 5 Tbsp water. Stir to combine and allow to sit and visibly thicken for a few minutes.
While the flaxseed egg-replacer is thickening, in a mixing bowl, add masa harina, brown rice flour, white rice flour, tapioca flour, sugar, baking powder, and salt. Whisk to combine evenly.
After flaxseed egg-replacer is visibly thickened, add it to the dry ingredients. Using a large whisk, whisk until the mixture has an even-crumbly consistency.
Add 1-1/2 cup water, apple cider vinegar, and melted lard to the mixing bowl. Using a spatula, gently stir in the remaining wet ingredients, stopping as soon as incorporated.
Add frozen corn kernels to the batter. Mix just until incorporated, then stop.
Using a cookie dough scoop, spoon out level scoops full of biscuit batter onto a cookie sheet. The biscuits don’t spread much, allowing them to all bake on a single cookie sheet, if placed well.
Bake for 20 minutes. If checked with a toothpick, it should come out clean.
When biscuits are finished cooking, remove from oven. Transfer from baking sheet to cooling rack to allow the biscuit bottoms to crisp a little as they cool. Or eat immediately.
May be made ahead. Biscuits reheat well in toaster oven.