Two things inspired me for this recipe, a surplus of buttermilk and a cacophonous amount of corn flakes. I initially processed the flakes into crumbs, as an add- in to breading and for various other fried or oven fried recipes. Alas, fried foods are not a mainstay in our home, so they were more or less just hanging around. Regarding shelf life, I became curious as to how to utilize the crumbs in a way I hadn't before.
I love making homemade biscuits for my family, usually on a Sunday morning, at least twice a month. I fiddled with the ratio of flour to crumbs and was satisfied with a 3 to 1, flour to corn flake crumbs. The biscuits came out beautiful and with a unique flavor profile, accommodating sweet and savory fillings.
The corn flake crumbs lend a whole grain appearance to the bread. The texture is supple and interesting. The addition of the corn flake crumbs also add a plethora of vitamins and minerals like Vitamins A, D and C. These puppies also pack a mean punch of B vitamins, Iron, magnesium and potassium. The family received them well and I have been making them in place of my usual buttermilk biscuits. So next time the box of corn flakes gets low and you crave something new and good for you, give them a try. These may become you next favorite thing, perfect for slathering the jams and jellies you made from this summer's fruit and veggie harvests!
3 c. AP flour, sifted
1 c. corn flake crumbs, processed finely
1 tbsp. double acting baking powder
1 1/2 tsp. kosher salt
2 tbsp. lard or vegetable oil
6 tbsp. frozen butter
1 1/2 to 1 3 /4 c. buttermilk, plus a little for brushing
Preheat oven to 450*F.
In a large bowl, sift flour and baking powder together.
Add salt and corn flake crumbs. Stir until well blended.
Cut in lard or vegetable oil with fork until flour seems grainy and takes on a pebbly appearance.
Grate in butter, bit by bit, tossing in flour blend, making sure gratings get singularly coated with flour.
Add buttermilk gradually, until stirring creates a loose sticky ball.
Pour out onto lightly floured surface.
Lightly flour hands.
Press dough out with hands, and fold in half. Repeat about 6 times.
With lightly floured hands or rolling pin, press or roll dough out to about 1/2 inch thickness.
*For thinner biscuits thus more biscuits, simply roll out to about 1/4 thickness.
Using a biscuit cutter, cut out biscuits and transfer to large un-greased baking sheet, about 1/2 inch apart.
*For a softer sided biscuit, place only about 1/8 inch apart from each other, so they will bake against one another and can be pulled apart when finished.
Brush tops of biscuits with buttermilk.
Bake until risen and golden, about 15 minutes, depending on oven.
Remove from oven and brush with butter if desired.
Transfer to paper towel lined vessel and cover loosely until ready to serve.
Makes around 1 dozen biscuits.