I think that if you aren't born in the south, you are missing the essential biscuit making genes. You might be able to follow a recipe and make a biscuit that is either passable or even delicious, but it won't be as easy as it is for southerners. This week's Tuesdays with Dorie recipe takes me one step closer to basic biscuit competency.
Maple Cornmeal biscuits contain maple syrup for sweetness and coarse-ground cornmeal for texture and flavor. They are tender, gently flavored, and slightly sweet. I really enjoyed these for breakfast with melted butter and peach jam. Thanks to Lindsay for a great pick. Visit her blog, A Little Something Sweet, for the entire recipe.
6 comments:
You're comment about Southerners and biscuits is spot on! I grew up there and biscuits were served with EVERYTHING. Yours turned out great!
I feel that if my Texan grandmother hadn't died way too young, she would have revealed the great biscuit secret to me. But these were easy and good, weren't they?
I completely agree with you - I've never had much luck with biscuits and I'm blaming it on my Northern roots!
Asa Soiuthern Girl I reserve my right to make a HORRIBLE biscuit. Still learning.
These were pretty tasty, weren't they? Those look really good.
I have never been hugely successful with biscuits. These turned out pretty good, though. Hooray for drop biscuits!
I am definitely missing that biscuit-making gene but I am hell on persimmon pudding so I consider it a fair trade. These look wonderful and your photo is so interesting and nice.
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