Tuesday, September 12, 2017

Cornmeal Drop Biscuits

As I mentioned in my Quick Chili recipe, we love putting the chili on top of corn muffins. This recipe is easy and delicious. 

Cornmeal Drop Biscuits


1 3/4 cups           Flour
2/3 cups              Cornmeal
2 Tbs                  Sugar
1 Tbs                  Baking Powder
1/2 tsp                Salt
1/2 cup               Cold Butter, cut into slices
1 cup                  Buttermilk*

*Substitute 1 Tablespoon Lemon Juice or Vinegar plus enough Milk to equal 1 cup. Let stand 5 minutes.

  •  Heat oven to 450°F.
  • Combine flour, cornmeal, sugar, baking powder and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Add buttermilk; stir until mixture is just combined. (If batter is too thin, stir in 1 to 2 tablespoons flour.)
  • Drop by 1/4 cupfuls, 1 inch apart, onto greased baking sheet. Bake 12-14 minutes or until golden brown.

To ensure tender biscuits do not over-mix.  Combine the wet and dry ingredients only until the mixture holds together. To make softer, fluffier biscuits, place the dough closer together on the baking sheet. If you prefer crustier biscuits, place biscuits 2 inches apart on the baking sheet.

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