Recipes for homemade biscuits and...

cornbread recipes..please

Check this out, there are a variety of good-sounding biscuit recipes plus plus a video clip of the "owner" of one of the recipes making the biscuits.

http://www.dallasnews.com/sharedcontent/dws/fea/taste/easyrecipes/stories/DN-nf_biscuits_1108liv.State.Edition1.111f426.html

Others here will post their favorite recipes too, but check out the video for some good biscuit tips.

1 cup cornmeal
1 cup WW Pastry flour (or unbleached AP)
1/2 cup sugar
1 tsp. salt
1/3 cup butter, melted
1 cup soy milk (or regular)
1 lg. egg, beaten
1 cup frozen yellow niblet corn

Mix together the dry ingredients and add the wet to them, stir until just mixed. Bake at 400 degrees for 25-30 mins. in a greased 9 in. round or square cake pan until it's golden brown and tests done.


Biscuits: http://allrecipes.com/Recipe/Kentucky-Biscuits/Detail.aspx

:hi:

ETA: Always take baking advice from housewolf. She's one of the best.

Forgot 3.5 tsp. of baking powder on that cornbread recipe. Sorry!

melt 1/2 cup of butter in the pan as the oven preheats, tilt and swirl, pur out your 1/3 cup for the recipe and carry on

need to remember to bake it in the cast iron skillet. I have a 10" and a 12" but the 10" lives in the box with the camping gear so I never remember to do it. Gotta get my husband to go dig it out for me.

Ingredients:
2 cups flour
3 tsp. baking powder
1 tsp. fresh minced thyme
1/2 tsp. minced fresh parsley
1/2 tsp. minced fresh rosemary
1/2 cup shredded cheddar cheese
5 tablespoons butter
1/2 cup milk

Instructions
Preheat oven to 400 degrees. Grease a cookie sheet and set aside. Mix flour, baking powder, herbs and cheese in a large mixing bowl, using a fork. Cut in the butter. Mixture will be crumbly. Add the milk and stir until dough holds together, you may add more milk if necessary. Drop by large spoonfuls on the cookie sheet an inch apart. Bake 10-12 minutes.

Personally, I use more like 2/3 cup milk since it seems a bit dry if made with the 1/2 cup the recipe calls for. I don't always use the fresh herbs either. Still pretty good.

Use 2 cups mix, add one egg, 1-1/2 cups buttermilk, one-fourth cup corn oil. Mix until blended, but don't overbeat. Pour in greased muffin tins and bake at 400 for about 20 minutes. This is the tastiest cornbread I have ever eaten.

1 cup cornbread mix
1/2 teaspoon sea salt
1 cup non-fat milk
2 tablespoons unsalted butter, melted
2 egg whites, lightly beaten
4 tablespoons jalapeno, chopped


Preheat oven to 400 degrees F.
Combine cornbread mix and sea salt in a large bowl. Set aside.

In a separate smaller bowl, whisk together milk, butter, egg whites, and jalapeno. Pour wet ingredients over dry and using a fork, stir until just combined. Do not over mix. Spread batter evenly into 1 or 2 non-stick muffin pans and bake 20 to 25 minutes or until toothpick inserted in the center comes out clean. Then spread a little sweet butter on each muffin.

Ibuy the dry mix, but instead of oil, water etc, I substitute apple sauce.

is baking it in a cast iron skillet.

1 C. cornmeal
1 C. all purpose flour
3 t. baking powder
1/4 - 1/3 C. granulated sugar
1 t. salt
1 egg
3/4 C. milk
1/4 C. vegetable shortening

Preheat oven to 425F. Place cast iron skillet with vegetable shortening in oven to preheat. Mix dry ingredients. Add egg and milk and mix until moistened. Add melted shortening and mix well. Pour batter into skillet and bake 20-25 minutes or until top is browned. Remove from skillet immediately to prevent scorching on bottom.

directions for making biscuits I think I've ever seen. I'm trying to imagine dusting a dough with flour when it "resembles wet cottage cheese" and then trying to shake off the excess. I'm just not getting a visual on that, but then that could just be me. :hi:

I brought home some country ham from Virginia last month, and I need some biscuits to go with them.

how they are to handle. I wouldn't be making them because of the bleached flour and the shortening, but still would like to hear how you come out with them just out of technical curiosity. :)

Easy to make: rolled biscuits in a cake pan.

Came out of the oven fine.

Tender, very tender. These are not ham biscuits. They are delicate and fall apart easily but moist and tasty.

Best right out of the oven.

I recommend them with preserves or by themselves.