Corn Biscuits with Fresh Corn and Green Chiles

Our big-ears-of-corn-eared friend here reminds us of the legend of the Three Sisters just in time for Thanksgiving. According to Iroquois legend, corn, beans, and squash are the three inseparable sisters and must grow in one another’s company rather than on their own in order to aid their companions and thrive as a symbiotic community.

In a divided America, the legend of the Three Sisters is a symbolic reminder that we need the support of each other, not just on Thanksgiving and during the holidays, but every day. Ancient farmers in Mexico started cultivating corn more than 7,000 years ago and the crop quickly spread throughout North and South America.

These biscuits are perfect for your Thanksgiving dinner. The key to a flaky biscuit is to not overwork the dough. I like to serve them warm with an Aleppo chile butter. To make a chile butter, soften a half cup of Miyoko’s vegan butter. Stir in one tsp of Aleppo chiles and some sea salt and freshly ground pepper. Transfer to a small serving bowl and chill until ready to serve.

Corn Biscuits with Fresh Corn and Green Chiles

Preheat the oven to 425˚

Line a rimmed baking sheet with parchment paper.

Make the cashew buttermilk – Add the cashews, water and lemon juice to a high-speed blender. Process 2 minutes until smooth. Pour into a glass measuring cup. Add enough additional water to measure 1½ cups liquid.

Make the biscuits – In the bowl of a food processor, add the flour, cornmeal, semolina, and salt. Add the frozen vegan butter and pulse until a coarse meal is formed. Pour the mixture into a large bowl. Add the cashew buttermilk, fresh corn kernels, and minced serrano chile. Stir until just combined,

Turn the dough onto a floured surface and gently form the dough into a square about 1″ thick. Cut the dough into 16 pieces. 

Bake for 15 to 18 minutes, rotating the pan halfway through the baking time. Serve warm with Miyoko’s butter.

makes 16 biscuits


  • ½ cup raw cashews
  • 1¼ cups water
  • 1 tbsp freshly squeezed lemon juice 


  • 1½ cups flour
  • 1 cup fine cornmeal
  • ½ cup semolina
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp Maldon salt
  • 5 oz Miyoko’s vegan butter, cut into small slices and frozen
  • 1⅓ cups cashew buttermilk (recipe above)
  • ½ cup fresh corn kernels
  • 1 serrano chile, minced