*Spoiler alert!: These biscuits are not for the faint of palette. They are savory, moist, and oh so good!*

These biscuits were born by accident. Over the last week, we have accumulated various leftovers in our fridge: corn on the cob, lunch meat (we've run out of bread to put it on), and a variety of cheeses graciously bestowed on us by one of my mothers-in-law, who knows how to keep our cheese box stocked with some of the best international fare she can find (thanks, A!).

Back to foodie business - today is a matter of biscuits and how to bang out homemade deliciousness that will have friends and family begging for more.

  • 2 cups all-purpose unbleached flour 
  • 2 tablespoons cornstarch
  • 1 tablespoon baking powder
  • 1/4 tablespoon baking soda
  • 1 tablespoon sugar 
  • 1 teaspoon salt (kosher recommended)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup (1 stick) cold, unsalted butter (trust me on this!), cut into 1/4 inch cubes
  • 3/4 cups shredded cheese, cheddar recommended, but feel free to use your creative culinary license (I used a mix of Colby Jack and soft, white cheese from Sweden that we can't remember the name of)
  • 1 cup diced ham
  • 1/2 cup corn sauteed in pink Himalayan salt and butter until brown at edges
  • 3 tablespoon fresh chopped dill OR 1 tablespoon dried dill
  • 2/3 cup rice milk (or buttermilk)
  • 1 egg yolk
  • 2 tablespoons rice milk (or whole milk)
  1. Preheat your oven to 425*F. 
  2. In a large bowl, stir together flour, cornstarch, baking powder, baking soda, sugar, salt, and pepper. Cut the butter into the flour using a pastry blender, or, if you're like me and prefer the raptor method, using two knives until the mixtures resembles coarse crumbs. Do not overwork the mixture, or the butter will start to melt and your dough will clump too soon and the biscuits will be tough rather than flaky and light. 
  3. Add the cheese, corn, ham, dill, and 2/3 cup rice milk to the dough. Fold in completely, again taking care not to overwork the mixture.  
  4. In a small bowl, whisk together the egg yolk and remaining 2 tbsp milk.
  5. Flour a flat surface, and pat the dough flat into a rectangle with 1 1/2 inch thickness. Using a cookie cutter or a cup, cut out biscuit shapes. Place them on a parchment-lined baking sheet and brush with the egg wash you prepared in the previous step. 
  6. Bake 15 minutes or until golden brown. Serve pipin' hot with butter or a delicious jam.