Currently cooking out of Whole Grains Every Day, Every Way by Lorna Sass.
See those sad little hockey pucks? Those are my second attempt at Sass’ cornmeal biscuits using the modified recipe I found on her website. Alas, they weren’t much better than my first try.
Flat as the biscuits were, they were pretty tasty slathered with butter and raspberry jam. Still, I think I’ll hang up my cornmeal biscuit apron and move onto other things.
Chocolate things.
Hmmm… never thought about a cornmeal biscuit. I picture a biscuit as light and fluffy and cornmeal as hard and scratchy. I make plain old cornbread in muffin tins sometimes. They’re easier to freeze and reheat that way. I’d have to try one and see what it’s like. It’s that cornbread and sweet thing again… just can’t imagine it.
yes, chocolate………………
I think I would take a warm cornmeal biscuit, regardless of the look or shape!
Lord knows not telling you how to cook but I think that these might have turned out bigger and fluffier (??) if you would of put the batter into cupcake pans and made them like cupcakes. Just an idea.