Tuesday, October 11, 2011

Cornmeal Biscuits

What's more southern than biscuits?
I grew up eating both.  Biscuits and gravy for breakfast or with our dinner standing in for the usual dinner roll.  Mom always made cornbread when we had stews, or bean soup, or pork chops.  She usually made them in these cute little corn cob shape molds.  Remeber those?  Such fun. 

So why not combine the two great breads into a Cornmeal Biscuit?

This biscuit is light and fluffly like the usual ones however, you still get a slight cornbread texture from the cornmeal, and just a slight corn taste.  These are so delishhhh

I saw the recipe in one of my favorite magazines, Southern Living, and new I had to make them.  These are a biscuit that you probably would want to serve with dinner, but hey, you can be adventurous and have them for breakfast too.  Not to sure about the jelly though!

So here's how you make these little babies.

In a large bowl combine your flour and cornmeal.

Add your butter that you have cut up into pieces.  Using a pastry cutter or two forks, cut in the butter into the flour.  NOTE: It is important that you cut the butter into the flour until the butter is really fine.  You don't want large chunks left or else it will seep out of the dough during the baking process. 

Add your buttermilk and mix just until moistened. (ya don't want tough dough!)

Put the dough onto a floured board and knead two or three times.  Roll out in a disc until about 1/2" thick.  Cut biscuits using a 2" cookie cutter.

Place the biscuits on a cookie sheet sprayed with cooking spray.

Bake in a preheated 425 degree oven for about 14 minutes, or until golden brown.

So nice and hot and fluffy! 

Can't wait to eat another one!

Try one...

Cornmeal Biscuits

2 cups self-rising flour
1/4 cup yellow cornmeal
1/2 cup butter, cut up
1 cups buttermilk
1/8 cup milk


Preheat oven to 425 degrees.
Combine flour and cornmeal in a large bowl; cut in butter with a pastry blender or fork until crumbly. Note: Butter should be really finely crumbled.  Add buttermilk, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 2 to 3 times.
Pat or roll dough to a 1/2-inch thickness, and cut with a 2-inch round cutter. Place on a lightly greased cookie sheet. Brush the top of the biscuits with milk.

Bake at 425 degrees for 13 to 15 minutes or until golden brown.

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