Cornmeal Biscuits

What's more southern than biscuits?

Cornbread?

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

Ingredients

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

Preparation

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.

St. Patrick's Day Cheddar Biscuits

These are the cutest biscuits!

I can't take credit for these though...I know, I know...

But I just had to make them...and share them with you...cause Kraft Foods shared them with me!

And they are so yummy!

They are perfect as an accompaniment for your St. Patrick's day meals.  They look like they are topped with tiny shamrocks!  I love it!

So, bring out the Irish in your and make these...now.


You will need:  All purpose baking mix, cheddar cheese, herbs, parsley, sour cream, milk, Dijon mustard, and an egg. That's it!

Place baking mix, cheese, and herbs in a large bowl.  ( I used a combination of parsley and thyme to compliment my dinner, but you can change it up.)

Put sour cream and mustard in a small bowl. 

Add milk and stir to combine.

Add to dry ingredients and stir until just combined and moist.

Turn dough out on to a flour dusted board.  Knead about 10 times.

Pat in to a circle. the recipe state 1/2 " thick.  I made mine about 1 inch thick.  I like a substantial biscuit!  Cut with a 2" biscuit cutter.  Place on baking sheet.  Recipe says 12 servings, but I got 8 because I made mine thicker.

Brush the tops with a beaten egg. 

Place a parsley leaf on each biscuit.  Cover with more egg.

Bake 12 min.  Mine came out nice and brown at 12 minutes, any more and they would have burned.

How adorable are these??? And they taste good too...I was leery when I tasted the dough and it had a strong mustard taste, however, when fully cooked they are mild and savory.

Please make these...you won't be disappointed!

St. Patrick's Day Cheddar Biscuits

by Kraft Recipes

2-1/4 cups all-purpose baking mix

1/2 cup  KRAFT Shredded Cheddar Cheese

2 Tbsp. chopped fresh herbs

1/4 cup  BREAKSTONE'S Sour Cream

2 Tbsp. GREY POUPON Dijon Mustard

1/3 cup  milk

1 egg, beaten

12   fresh Italian parsley leaves

HEAT oven to 425°F.

COMBINE baking mix, cheese and herbs in large bowl. Mix sour cream and mustard in small bowl. Gradually stir in milk. Add to baking mix mixture; stir just until moistened.

PLACE dough on surface lightly dusted with additional baking mix; knead 10 times. Pat into 1/2-inch-thick circle. Cut with 2-inch biscuit cutter dusted with baking mix. Place biscuits, 2 inches apart, on baking sheet. Brush lightly with egg; top with parsley. Brush with remaining egg.

BAKE 12 to 15 min. or until lightly browned. Serve warm.

Buttermilk Biscuits

When I was visiting my mom last month I tried getting a family biscuit recipe out of her.  Wow...that was a task!  My Grandma was one of those cooks that didn't measure, you know the kind, they just throw it together and cook by sight and feel.  Mom says, "She just made 'em! She didn't have a recipe!"   So that didn't work...

So mom and I dug up some of her old biscuit recipes, and several from different Aunts.  Even one from a great-Aunt.  I took detailed notes and plan on making each and every one of them.

I'll let you know the result of each here...as soon as I make them.

So in the meantime, I still wanted to make us some biscuits!  I grew up with her biscuits and gravy...although I not a fan of the gravy part...at least not on my biscuits.  I love the fluffy, moist interior slathered with butter, or jelly....yum!

So my sister, Sue, gave me a cookbook for Christmas that I had been eyeing....The Clinton St. Baking Company.  Fabulous book. (Thanks Sue, great choice!!)  It was a sign...the first chapter is about "Buttermilk Biscuits"!!! Yippee!!

So I made these, exactly like the recipe (I'm a purist for recipes, at least the first time around...they work for a reason!) and they came out AWESOME!  I mean really really AWESOME!  Tender, moist, big and fluffy, and tasty too!

So much so I had to share them with you.  Now, I hope you go buy the book.  It's good to support our great chefs and authors!  This book is so cute.  It's written by the wife and the husband is the cook.  She writes as if she is telling a story, about them, about the recipes and how they came to be...it's really a great book!

Also, please please try these biscuits...they will not disappoint!  Oh, and let me know how they come out.

Here's how to make them:

Start with cold unsalted butter and cold shortening.  Cut both items in to cubes.

Place the flour and other dry ingredients in a mixing bowl.  Add the butter and shortening and mix together until they resemble small peas.  (The recipe tells you to use a mixer but there is also a note that you can use your hands for this step.  I opted for the hands!)

Then you add the buttermilk, and mix until moistened.

Turn the dough out on to a floured board and knead 2-3 times.  Form in a rectangle with high sides.  Thickness should be about 1".

Cut out 4 biscuits.  A note was to "not" turn the cutter back and forth.  Depress and cut, no turning!  Turning prevents the biscuits from rising to their full height. (who knew!)  Take the scraps and mold them together, making them smooth and seamless.  Cut out the last two biscuits. 

Place them in a pan.

Cook for 15-17 min. in a 350 degree oven.  Mine took about 17 min. to fully brown. 

Enjoy the deliciousness!

Buttermilk Biscuits

By:  Clinton St. Baking Company

Makes 6 Biscuits

2 cups All Purpose flour, plus more for dusting
2 Tablespoons of baking powder
1 1/2 Tablespoons of sugar
1/4 teaspoon salt
3 Tablespoons unsalted butter, chilled and cubed
3 Tablespoons vegetable shortening, chilled and cut in to small chunks
3/4 cup buttermilk 

These biscuits can be prepared and then rested overnight for baking the next day.

Preheat the oven to 350 degrees.

Place the 2 cups flour and other dry ingredients in the bowl of an electric mixer.  Mix on low speed with the paddle attachment until combined.

Add the butter and shortening to the bowl and mix on low speed until the dough reaches a crumbly texture.  The butter and shortening should be the size of peas.

Turn off the mixer and add the buttermilk to the bowl all at once.  Mix very briefly on low speed until the dough just comes together (this should take less than 10 seconds).

Turn the dough on to a floured surface and form in to a ball.  Lightly knead the dough two or three times until combined.

You can bake the biscuits the next day.  Dust a sheet pan and the top of the dough with flour and refrigerate, covered with plastic wrap, overnight.  Then bring the dough back to room temperature.

Pat out the dough to a 3/4" to 1" thickness.  Shape the dough in to rectangle, making the side high.  Using a 2" round biscuit cutter, cut out 4 biscuits.  Place them on a sheet line with parchment paper and dust with a sprinkling of flour.  Gather the dough scraps, using your hands, tuck in the bottom of the dough so there are no wrinkles, much like making a bread roll.  Form the remaining dough in to a rectangle with high sides and cut our 2 more biscuits.

Place the pan in the preheated oven for 15 to 17 minutes, or until the biscuits are golden brown and cooked through.  Halfway through the baking process, rotate the pan for even browning. 

Serve warm with butter and our Raspberry Jam (page 160).