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1
Preheat the oven to 400 degrees. Line an 8 by 11 inch baking pan with parchment paper.
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2
Melt 1/3 cup of the butter and set aside to cool. Cut the kernels off two ears of corn and place in a blender. Puree until very smooth (you can add a drop of buttermilk to get things going if needed). Pour the puree into a 2-cup measuring jug. You should have about 1 cup puree. Add buttermilk to measure 2 cups of liquid. Return the liquid to the blender, add the melted butter and blend until smooth.
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3
Cut the kernels off of the third ear of corn, picking out as much silk as you can, and set aside.
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4
In a large, wide bowl, mix 3 1/2 cups flour, the baking powder and salt with a fork until blended. Make a well in the center of the flour and pour in the wet ingredients. Using the fork, blend everything together, pulling the flour into the wet ingredients until everything is incorporated. Lightly flour your hands and work in up to another 1/2 cup of flour until you have a soft, cohesive dough. Drop in the corn kernels and knead a few times until they are distributed throughout the dough. Don't be mean to this dough or it won't be sweet to you.
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5
Lightly flour a work surface and turn the dough out onto it. Lightly knead the dough a few times, then pat it out into a circle 1-inch thick. Using a floured 2- inch biscuit cutter, cut the biscuits by just pressing down and lifting out - don't twist the cutter. Place the biscuits on the prepared baking sheet almost touching. You can pat out the dough scraps to cut more biscuits, but they are never quite as pretty. Bake the biscuits for 8 minutes.
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6
While they biscuits are baking melt the remaining butter. After 8 minutes in the oven, remove the biscuits and brush the tops with the melted butter. Return to the oven for another 2 or three minutes until the biscuits are done. They won't brown on top, but when they are firm to the touch they are ready.
