Ingredients
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4 medium ears corn, husks removed
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2 1/2 cups pancake and waffle mix, plus more for dusting
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1/2 cup + 2 tbsp whole milk
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1/4 cup finely chopped parsley
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2 tbsp finely chopped chives
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1 tbsp finely chopped rosemary
Steps
1
Carefully cut the kernels from the cobs (about 4 cups) and add to a food processor or blender. Add ½ cup water and purée until smooth. Place a fine-mesh strainer over a medium bowl and strain the purée, pressing down with a spatula. Discard corn solids. Transfer corn juice to a small pot and heat on medium, whisking constantly. Cook until mixture thickens, about 4–5 min. Remove from heat.
2
Preheat oven to 425°F. Line a baking sheet with parchment. To a large bowl, add the pancake mix. Add the milk, stirring until it becomes a soft dough. Fold in all of the herbs. Transfer dough to a floured cutting board and gently knead 8–10 times, until dough comes together.
3
Gently pat dough into a 6-inch square, about 1 inch thick. Cut dough into 9 squares. Transfer biscuits to prepared baking sheet. Bake 18–22 min., until golden. Serve with corn butter.
