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2021 Food & Wine Best New Chef Thessa Diadem's streusel-topped corn biscuits star a trio of corn — cornmeal for texture, creamed corn for moisture, and freeze-dried sweet corn for its intense flavor. "Freeze-dried corn works better than fresh corn, which has too much moisture." Diadem says. The labneh in the recipe mimics full-fat buttermilk and provides acid that helps the biscuits rise.

November 2021

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Credit: Photo by Jennifer Causey / Food Styling by Torie Cox

Recipe Summary test

active:
35 mins
total:
2 hrs
Yield:
10 to 12 biscuits
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Ingredients

Savory Herb Streusel
Biscuits

Directions

Make the savory herb streusel:
  • Stir together Parmigiano-Reggiano, flour, chives, parsley, thyme, onion powder, pepper, and salt in a medium bowl. Grate butter using large holes of a box grater into flour mixture. Using your fingertips, work in butter until mixture is crumbly and begins to clump together. Cover and chill streusel while preparing biscuit dough.

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Make the biscuits:
  • Preheat oven to 425°F with racks in upper third and lower third positions. Working in batches, grind freeze-dried corn in a high-powered blender or spice grinder until finely ground and powdery, about 30 seconds. Stir together freeze-dried corn powder, flour, cornmeal, baking powder, sugar, and salt in a large bowl. Grate butter using large holes of a box grater into flour mixture. Toss to coat butter in flour mixture. Freeze until butter is hard, at least 1 hour.

  • Stir together creamed corn and labneh in a medium bowl. Add to biscuit mixture. Working quickly so that butter remains frozen, stir dough in bowl, ensuring all dry ingredients are well incorporated, folding mixture together until dough forms a ball.

  • Line 2 baking sheets with parchment paper. Lightly dust a work surface with flour and cornmeal. Turn dough out onto prepared surface. Using a lightly-floured rolling pin, roll dough into a 1 1/4-inch-thick rectangle (about 9 x 6 inches). Using a 2 1/2-inch round cutter, cut dough into rounds, re-rolling scraps until all dough has been cut. Arrange dough rounds at least 2 inches apart on prepared pans.

  • Top each dough round with about 1/3 cup savory herb streusel, using biscuit cutter to help pile streusel as high as possible. Bake in preheated oven until biscuits are golden brown, 16 to 20 minutes, rotating pans between top and bottom racks halfway through bake time. Let biscuits cool on pans 5 minutes.

Make Ahead

Savory herb streusel can be made up to 1 day in advance and refrigerated in an airtight container.

Note

Find freeze-dried corn online at rareteacellar.com.

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