Corn And Spinach Biscuits
Creamy corn and spinach biscuits with a tender crumb, perfect for brunch or as a side dish, offering a savory, slightly sweet flavor combination that appeals to all ages.
Ingredients
Instructions
- Preheat oven to 425°F.
- In a large bowl, mix flour, sugar, baking powder, salt, and baking soda.
- Cut in shortening with a pastry blender or two knives until mixture resembles coarse crumbs.
- In a separate bowl, whisk together buttermilk and eggs.
- Stir in drained corn and thawed, squeezed dry spinach into the buttermilk mixture.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
- Drop spoonfuls of dough onto a greased baking sheet or into a baking dish.
- Bake for 15 minutes or until golden brown.
- Serve warm.
Tips & Substitutions
For a fluffier biscuit, avoid overmixing the dough; stir just until combined. If you don't have buttermilk, substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. You can also replace the shortening with cold butter for a richer flavor. Consider adding herbs like dill or chives for extra flavor, which pairs beautifully with Tasty Asparagus.
Serving Suggestions
Serve these Corn and Spinach Biscuits warm, ideally with a dollop of butter or your favorite spread. They make a delightful side with soups or salads, and can complement dishes like Maple Syrup Pecan Pie for a sweet finish. Consider pairing them with a fresh green salad for a light lunch.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To reheat, place them in a preheated oven at 350°F for about 5-7 minutes, or until warmed through. This helps restore their original texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Spinach Biscuits contains roughly 302 calories, with 11g protein, 40g carbohydrates, and 11g fat. It is an excellent source of calcium (28% of the Daily Value) and protein (22% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 1051mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of canned?
Yes, fresh corn can be used in place of canned corn. Just cook it briefly to soften, then cut it off the cob and drain well before adding it to the mixture. This will enhance the flavor and texture of your biscuits.
What can I substitute for shortening?
You can substitute shortening with an equal amount of cold butter or coconut oil. Both options will add richness to the biscuits. Just ensure that any alternative fat is cold to maintain the desired flaky texture.
How can I make these biscuits vegan?
To make these biscuits vegan, substitute buttermilk with a plant-based milk mixed with lemon juice or vinegar. Use a vegan shortening or coconut oil in place of shortening, and replace eggs with flaxseed meal or a commercial egg replacer. This will keep the integrity of the biscuits while adhering to vegan diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).