Maple-Cornmeal Drop Biscuits

For a slightly different take on biscuits, you might want to try a batch of Maple-Cornmeal Drop Biscuits. They are not the fluffy cloud filled with butter type of  traditional biscuit. Instead, with the addition of cornmeal, they are a bit gritty. The subtle, sweet taste of maple syrup compliments the texture. The mix of the two components makes it work. Speaking of work, there’s not much. No rolling and patting and cutting. These are drop biscuits. Just my kind. 🙂

The Tuesdays with Dories v1.0 baked these biscuits in May 2011. Lindsey of A Little Something Sweet was the host. You can find the recipe here: Maple-Cornmeal Drop Biscuits.

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Basic Biscuits

One of the reasons I enjoy belonging to baking groups is that the decision of what to bake is made for me. I like baking things on my own, of course, but there are just too many recipes I want to try. It gets a bit overwhelming.

For the most part joining baking groups worked for me. That is, until I joined too many {TWD, Sweet Melissa Sundays,Bread Baker’s Apprentice Challenge, Daring Bakers} life got hectic, I needed sleep, etc. Now that I’m back to blogging, I’m limiting myself to one (1!) baking group: Tuesdays with Dorie (TWD v2.0).  Even though I’m officially joining only one (1!) baking group, I still want to finish all the original TWD recipes (after today I have 62 left!) and that’s the basis of today’s recipe.

The TWD Bakers baked Basic Biscuits in October 2011. There’s nothing basic about the taste and yummy-factor. They rose and were flaky. The recipe was hosted by Jennifer of Cooking for Comfort. You can find the recipe HERE or in Dorie Greenspan’s Baking…From My Home to Yours.

photo by paulrus

{twd} sweet cream biscuits

I’m so excited. Why? Because my biscuits rose. The secret? Not caring, baking them after a night out, and {maybe} drinking {more than} a couple of beers.

I was out and about town on Saturday night with a friend when I said, “This is going to sound weird, but I want to go home and make biscuits”. And that’s what we did.

This was a super-easy recipe, even easier than last week’s Swedish Visiting Cake, with minimal ingredients: flour, cream, a bit of sugar, baking powder, and salt. The dough came together quickly, I stamped out twelve 2-inch biscuits, and threw them in the oven.  When I saw that they rose in the oven, I did a little dance of joy.  Fun times.

Saturday Night Biscuits

Thanks to Melissa of Love at First Bite for hosting this week’s Tuesdays with Dorie selection, Sweet Cream Biscuits. If you would like the recipe, visit her blog or buy the book.

{twd} sweet potato biscuits

This is my ONE non-pumpkin recipe during Pumpkin Week. I’m sure I could have used pumpkin instead of sweet potato like some other Tuesdays with Dorie bakers, but I heart sweet potato and have never baked with it (well, other than the obvious baked sweet potato.)

These were okay. They had a great sweet potato taste–I used Trader Joes organic sweet potato puree–but I felt they needed a bit more spice. The recipe calls for only a pinch of cinnamon.

Every since I read that Sweet Potato Biscuits were the pick for this week, I’ve been wanting to make a shortcake with them. And that’s what I did. I made Buttermilk Ice Cream using a recipe from the October 2009 issue of Bon Appetit and swirled it with a white chocolate-peanut butter ganache (leftover from a cake I made for my niece’s 7th birthday) and chunks of peanut-sesame crunch (from the same cake, which I will write up sometime in the near future). I did Tweet about both the cake and ice cream.

Buttermilk Ice Cream

From Bon Appetit, October 2009
  • 2 cups  whole milk
  • 1 1/4 cups sugar
  • 1 cup cream
  • 1/3 cup buttermilk

Combine all ingredients and stir until sugar dissolves. Chill in refrigerator for a couple hours. Churn in ice cream maker and transfer to container. Freeze until firm, at least 6 hours.

Thanks to Erin of Prudence Pennywise for hosting this week. If you would like the recipe, visit her blog or buy the book.