They're flaky, tender, and imbued with the sunny spirit of sweet corn.
7 Tbsp. unsalted butter, cold, cut into ½-inch cubesPosition a rack in the middle of the oven and preheat the oven to 400°F. Line a 13 × 18-inch half-sheet pan with parchment paper.In a food processor, combine the flour, freeze-dried corn, baking powder, and salt and process until the corn has been ground to a fine powder. Add the cold butter and pulse until the mixture resembles coarse sand. Add the buttermilk while pulsing.
Empty the food processor bowl onto a large sheet of parchment, squeeze the dough together with your palms to form a mass, then use a rolling pin and your hands to form into a 6½-inch square about ¾-inch-thick. Slice the dough into 9 square biscuits and arrange on the parchment-lined pan. Brush the top of each biscuit with a light coating of heavy cream.Bake until lightly golden around the edges and slightly cracked on top, 20 to 25 minutes.
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