Double Corn Drop Biscuits
Rustic, satisfying corn biscuits. The perfect sidekick to a warm bowl of soup on a cold day.
biscuit, bread, corn, dairy-free, egg-free, gluten-free, nightshade-free, nut-free, soy-free
brown rice flour
white rice flour
ground flaxseed plus 5 Tbsp water
apple cider vinegar
melted (could sub coconut oil or , if dairy tolerated, butter)
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.