Need a quick addition to your dinner/supper? These are very simple to mix up, bake, and enjoy.
Ingredients: 1 cup all-purpose flour, 1/4 cup cornmeal, 1 teaspoon baking soda, 1/4 teaspoon salt, 1/4 cup cold butter, 2/3 cup buttermilk, 1 tablespoon chives, grated Parmesan cheese (optional).
Instructions: Preheat oven to 375 degrees. In large bowl mix flour, cornmeal, baking soda and salt. Cut in the butter until thoroughly mixed in. Stir in buttermilk and chives just until moistened. Drop by 1/4 cupfuls 2 inches apart onto a GREASED baking sheet. Sprinkle some parmesan cheese over each biscuit, if desired (my addition, not in the original recipe).
Bake in preheated 375 degree oven for 12-16 minutes or until golden brown. Serve warm (with honey, syrup, jam, jelly, butter, etc).
Makes 6 biscuits.
"Taste of Home" magazine, December/January 2013, Greendale, WI, pg. 61, submitted by Angela Buchanan, Longmont, CO.
Tuesday, February 19, 2013
Bread Recipe #8 - Cornmeal-Chive Drop Biscuits
Need a quick addition to your dinner/supper? These are very simple to mix up, bake, and enjoy.
Ingredients: 1 cup all-purpose flour, 1/4 cup cornmeal, 1 teaspoon baking soda, 1/4 teaspoon salt, 1/4 cup cold butter, 2/3 cup buttermilk, 1 tablespoon chives, grated Parmesan cheese (optional).
Instructions: Preheat oven to 375 degrees. In large bowl mix flour, cornmeal, baking soda and salt. Cut in the butter until thoroughly mixed in. Stir in buttermilk and chives just until moistened. Drop by 1/4 cupfuls 2 inches apart onto a GREASED baking sheet. Sprinkle some parmesan cheese over each biscuit, if desired (my addition, not in the original recipe).
Bake in preheated 375 degree oven for 12-16 minutes or until golden brown. Serve warm (with honey, syrup, jam, jelly, butter, etc).
Makes 6 biscuits.
"Taste of Home" magazine, December/January 2013, Greendale, WI, pg. 61, submitted by Angela Buchanan, Longmont, CO.
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