Bob's in the Kitchen - Drop Biscuits with Cornmeal

From the kitchen of One Perfect Bite...I don't want to spend too much time talking about the weather because I know some of you are still locked in the grip of what has been an awful winter. Having said that, we have seen sure signs of spring here and joggers on the river path are back in shorts and T's and even the old folks are walking with a bounce in their step. We know it won't last. The rainy season is not quite over and we can't count on continually clear skies until April, but it sure is nice to put the parkas away even if it's only for a day or two. The sun is like a siren's call, so we spent the day outside, doing what we wanted rather than what we should. It was dark by the time we returned home and pulled together a meal from what we had around. There was a bean soup in the freezer and Mary pulled an old recipe for cornmeal biscuits from the Land O' Lakes site. These biscuits are incredibly easy to make and the touch of cornmeal gives them a crisp crust that is perfect to serve with soup and stews. If you like biscuits, you owe it to yourself to give these a try. They aren't pretty to look at but they sure are good. Here is how they're made.


Drop Biscuits with Cornmeal...from the kitchen of One Perfect Bite courtesy of Land O Lakes

Ingredients:
1 3/4 cups all-purpose flour
2/3 cup cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter
1 cup buttermilk*

Directions:
1) Preheat oven to 450 degrees F.
2) 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 and stir until mixture is just combined. (If batter is too thin, stir in 1 to 2 tablespoons flour.)
3) Drop by 1/4 cupfuls, 1 inch apart, onto greased baking sheet. Bake 12-14 minutes or until golden brown. Yield: 12 biscuits.

*Substitute 1 tablespoon lemon juice or vinegar plus enough milk to equal 1 cup. Let stand 5 minutes.

                    

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