SPOON BREAD
Bring 2 quarts water to a boil
Mix dry ingredients together and add - along with butter
beating with electric mixer until it bubbles:
3 cups cornmeal
1/2 cup flour
2 tsp salt
1/2 cup sugar
1/2 cup butter
Turn off heat and let stand covered
When cool, add
4 eggs
3 cups whole milk
4 tsp baking powder
Beat with electric mixer until smooth.
Bake 350 - in greased casserole - uncovered
2 - 2 1/2 hours
BEATEN BISCUITS
2 c AP flour
1 tsp salt
1/2 c (1 stick) butter, cut into pieces
1/2 c ice water
Preheat oven to 350F
rack in center position
With metal blade in place, add flour and salt - pulse twice
Add butter and process until mixture is like cornmeal
With machine running, pour ice water thru feed tube in steady stream
Process until ball forms then process for an additional two minutes
Remove dough and roll on light floured surface in to rectangle 1/8 in thick
Fold dough in half to make 2 layers.
Cut through both layers with a 1 1/2in round cutter
Place bisquits on ungreased cookie sheet
Bake 25-30 min or until golden brown
Remove, split bisquits immediately.
If centers are soft - return to oven for 3-4 minutes
Makes 36 biscuits (72 when split)
Traditional shaping
roll to 1/4-in cut with round cutter
prick 2 or 3 times with a fork
bake as directed - do not split
or
pinch off dough the size of a walnut and keep tucking ends under to make a smooth ball
flatten slightly and prick with fork
bake as directed
Another recipe for beaten biscuits
ReplyDeletehttps://www.atlantamagazine.com/recipes/beaten-biscuits/
Ingredients
ReplyDelete2 cups (8 ounces) unbleached pastry or unbleached all-purpose flour (8 1/2 ounces)*
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
6 tablespoons (3/4 stick, 3 ounces) soft unsalted butter or lard (or a combination)
1/2 cup (4 ounces) whole milk
Instructions
1. Preheat the oven to 325 degrees.
2. Place the flour, sugar, salt, and baking powder in a food processor equipped with the metal blade and process for 5 to 10 seconds, just until blended. Add the butter and process until the mixture resembles coarse crumbs, 10 to 15 seconds, or slightly more.
3. Add the milk and process for at least 3 minutes. The dough will be soft and putty-like, almost like melted mozzarella.
4. Remove the dough from the processor, transfer it to a clean, very lightly greased work surface (a light spritz of vegetable oil cooking spray works well), cover it, and let it rest for 15 minutes; this gives the gluten a chance to relax, making the dough much easier to roll.
5. Roll the rested dough into a rectangle about 12 x 17 inches; it will be about 1/8 inch thick. Fold it in half crosswise and roll lightly to bind the two layers together.
6. Using a very small, round biscuit cutter—between 1 1/2 and 2 inches—cut out as many biscuits as you can, placing them on a parchment-lined or ungreased baking sheet close together, but not quite touching. You can reprocess the scraps from the first cutting using the same method (wait 15 minutes, roll out, fold over, roll to bind). But the best-looking biscuits will come from the first roll-out, so try to use as much of the dough as you can the first time around.
7. Lightly prick the biscuits with a fork. Bake them for about 20 minutes, until their tops are a very light golden brown and their bottoms a deeper brown (but not burned). (The biscuits will cool in the oven, and will continue to bake after you’ve turned the heat off, so don’t over-bake them. In fact, some Southern recipes say that the trick of beaten biscuits—and the sign of a really good biscuit baker—is that they be thoroughly cooked, crisp and dry, but a pale creamy-white color, with no hint of browning.)
8. Turn the oven off, crack the door open, and allow the biscuits to stand in the oven until they’re totally cooled (or just barely warm). Store them in an airtight container at room temperature, where they’ll keep for two weeks. To serve with country ham, use room temperature biscuits, or lightly heat them in a low oven for a few minutes.
*You want to use a “soft” flour here, with a lower protein level. If you’re using all-purpose flour, put 1/4 cup cornstarch in the bottom of a measuring cup and fill the remainder with flour.
Makes 3 1/2 dozen 1 3/4-inch biscuits.