This is a great way to jazz up your favorite cornbread mix.
2 boxes of cornbread mix (I use Jiffy)
ingredients to prepare mix as directed on your mix
1 cup + 1/4 cup sharp cheddar cheese, shredded
1 can corn, drained
1 can green chiles, chopped
1/4 cup jalapenos (plus a few for garnish), sliced (optional)
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
Mix the cornbread mixes per package instructions, preheat oven to instructed temp.
add remaining ingredients (reserving the extra 1/4 cup cheddar) and stir well. Pour into lightly greased 11x7 baking dish or muffin tins, top with remaining cheddar and a few jalapeno slices (optional) and bake per time instructed on your mix.
Showing posts with label breads. Show all posts
Showing posts with label breads. Show all posts
Sunday, January 16, 2011
Saturday, January 15, 2011
Grannys Southern Fried Biscuits
5 cups self rising flour + a bit for dusting
good pinch of salt
3 cups milk
Butter flavored Crisco (or your favorite fat/oil)
Preheat large cast iron skillet on stove top with your oil.
Mix flour and salt in large mixing bowl. Stir in milk a little at a time until you reach the desired dough consistency. As with any flour/dough recipe differing climates, weather, etc will affect the dry/wet ratio needed.
Let dough rest for 5 minutes.
Start pulling off rounds/balls of dough from the bowl and hand shape them into a "biscuit shape". I like to do balls about the size of a small plum and then flatten them slightly.
Place them in the heated skillet and let them cook on medium heat until a golden crust forms on the bottom. Flip biscuits over and let the other side brown as well. Once both sides are golden brown turn them on their sides and rotate them on all sides to obtain a golden crust on all sides as well. *NOTE* While these are very simple to make, they are NOT a walk away recipe. You have to stay with them at all times. These are a dense biscuit, crispy crust on outside and soft on the inside; perfect for "sopping" up gravies and sauces!
A cast iron skillet really is best for these, but they can be done in any large skillet with oil.
This is another one of my recipes that lends itself to variations.
I like to add 1/2 cup of shredded cheddar, 2 cloves of minced garlic and 1 TBSP of fresh chopped chives for a great dinner variation.
My grandmother NEVER made a meal without making a skillet of these biscuits. She had them on the table breakfast, lunch and dinner. Now more health conscious we don't serve them every meal, but occasionally they are a true treat!
good pinch of salt
3 cups milk
Butter flavored Crisco (or your favorite fat/oil)
Preheat large cast iron skillet on stove top with your oil.
Mix flour and salt in large mixing bowl. Stir in milk a little at a time until you reach the desired dough consistency. As with any flour/dough recipe differing climates, weather, etc will affect the dry/wet ratio needed.
Let dough rest for 5 minutes.
Start pulling off rounds/balls of dough from the bowl and hand shape them into a "biscuit shape". I like to do balls about the size of a small plum and then flatten them slightly.
Place them in the heated skillet and let them cook on medium heat until a golden crust forms on the bottom. Flip biscuits over and let the other side brown as well. Once both sides are golden brown turn them on their sides and rotate them on all sides to obtain a golden crust on all sides as well. *NOTE* While these are very simple to make, they are NOT a walk away recipe. You have to stay with them at all times. These are a dense biscuit, crispy crust on outside and soft on the inside; perfect for "sopping" up gravies and sauces!
A cast iron skillet really is best for these, but they can be done in any large skillet with oil.
This is another one of my recipes that lends itself to variations.
I like to add 1/2 cup of shredded cheddar, 2 cloves of minced garlic and 1 TBSP of fresh chopped chives for a great dinner variation.
My grandmother NEVER made a meal without making a skillet of these biscuits. She had them on the table breakfast, lunch and dinner. Now more health conscious we don't serve them every meal, but occasionally they are a true treat!
Subscribe to:
Posts (Atom)