primitives exchange biscuit, cornbread, recipes

[franksolich]

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x45362

butterfly77  Donating Member  (1000+ posts) Thu Jun-05-08 03:46 PM
Original message

Recipes for homemade biscuits and...cornbread recipes..please

You know, here we have again an example of the primitives making life more difficult than it has to be.

When franksolich wants cornbread, he goes to the grocery store and picks up one of the blue-and-white boxes of cornbread mix (about 19 cents a box, but as it's been a while, it might be a few cents more now), and does that.

It's quick and easy and it's just as good as any cornbread made from scratch.

For variations, if franksolich has guests, he mixes in a little bit of that sweetened powdered hot-chocolate mix, or canned cherries, or poppyseed, or canned pure 100% turkey gravy.

Anyway.

The always helpful hippowife.

You know, I really like the hippowife, but her politics turn me off.  In all other respects, she's okay.

hippywife  Donating Member  (1000+ posts) Thu Jun-05-08 06:27 PM
Response to Original message

2. Cornbread Recipe (Sweet) & Biscuits
   
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.a...

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

hippywife  Donating Member  (1000+ posts) Thu Jun-05-08 09:23 PM
Response to Reply #2

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

Now, this is what gets me:

Kali  Donating Member  (1000+ posts) Fri Jun-06-08 12:34 AM
Response to Reply #2

5. to grease the pan and make a yummy crust
   
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

You know, I really like the Kali primitive (the one from southern Texas, not the Obamaite cali primitive from Vermont), but this really drives me nuts.

The Kali primitive makes it seem as if this is some sort of revolutionary new idea, but franksolich, who is NOT a cook, franksolich who does NOT like to cook, has done this since.....well, since ladhood.

hippywife  Donating Member  (1000+ posts) Fri Jun-20-08 03:51 PM
Response to Reply #5

14. You know, I really do 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.

Cast iron is good, and franksolich uses cast iron once in a while.

But most of the time, franksolich uses glassware.

As far as franksolich is concerned, Corningware is the finest china ever made.

franksolich has not used aluminum in cooking for years and years and decades.

htuttle  Donating Member  (1000+ posts) Thu Jun-05-08 07:45 PM
Response to Original message

3. Thyme and Cheese Biscuits -- my current favorite biscuit recipe
   
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.

japple  Donating Member  (1000+ posts) Fri Jun-06-08 01:08 PM
Response to Original message

6. White Lily Buttermilk Cornbread mix is the best.
   
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.

Lady-Damai  Donating Member  (519 posts) Fri Jun-06-08 04:29 PM
Response to Original message

7.  Sweet Jalapeno cornbread/muffin
   
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.

No comment; don't eat peppers.

Gore1FL  Donating Member  (1000+ posts) Sun Jun-08-08 04:01 PM
Response to Original message

8. this is probably cheating.
   
I buy the dry mix, but instead of oil, water etc, I substitute apple sauce.

Arkansas Granny  Donating Member  (1000+ posts) Wed Jun-11-08 10:46 AM
Response to Original message

9. The recipe I use for cornbread is very simple, but what makes it taste so good 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.

[Flame]

I've never been good at making biscuits....I can do garlic cheese biscuits using Bisquick and they turn out well, but I would love to be able to make light fluffy biscuits like Popeyes makes.

[jendf]

In the Betty Crocker cookbooks, there is a cornbread recipe that is scrumptious. I almost never buy a box mix now because the recipe is easy and tastes so good.

[Miss Mia]

I've never been good at making biscuits....I can do garlic cheese biscuits using Bisquick and they turn out well, but I would love to be able to make light fluffy biscuits like Popeyes makes.

My mom says making good biscuits just takes practice.  She used to be able to make the best biscuits.  Now they're either burned or hard.

For cornbread, I do 2 packages of the Martha White mix and bake in the cast iron skillet.

[MrsSmith]

I love biscuits made with buttermilk, but don't always have it on hand when the craving hits.  I found out that my normal biscuit recipe makes wonderful biscuits if I use my stove-top griddle for the baking sheet.  I leave it in the oven while it pre-heats, then stick the biscuits on that hot griddle...they raise nearly double compared to being baked on a cookie sheet, and they never burn on the bottom.

Our favorite cornbread recipe uses no flour.  I have a brother who is allergic to gluten, and ran across this recipe while searching for a bread I could make for one of his visits.  It was such a great hit, we've never made another kind since.  I could post it later, if anyone is interested.

[Miss Mia]

I love biscuits made with buttermilk, but don't always have it on hand when the craving hits.  I found out that my normal biscuit recipe makes wonderful biscuits if I use my stove-top griddle for the baking sheet.  I leave it in the oven while it pre-heats, then stick the biscuits on that hot griddle...they raise nearly double compared to being baked on a cookie sheet, and they never burn on the bottom.

Our favorite cornbread recipe uses no flour.  I have a brother who is allergic to gluten, and ran across this recipe while searching for a bread I could make for one of his visits.  It was such a great hit, we've never made another kind since.  I could post it later, if anyone is interested.

Do post the recipe.  I'll try that one out. 

[MrsSmith]

I love biscuits made with buttermilk, but don't always have it on hand when the craving hits.  I found out that my normal biscuit recipe makes wonderful biscuits if I use my stove-top griddle for the baking sheet.  I leave it in the oven while it pre-heats, then stick the biscuits on that hot griddle...they raise nearly double compared to being baked on a cookie sheet, and they never burn on the bottom.

Our favorite cornbread recipe uses no flour.  I have a brother who is allergic to gluten, and ran across this recipe while searching for a bread I could make for one of his visits.  It was such a great hit, we've never made another kind since.  I could post it later, if anyone is interested.

Do post the recipe.  I'll try that one out. 

I didn't think I'd be able to stay on very long this evening, but Mr Smith offered to do batting practice with the youngest so I could.   

No-gluten cornbread

1 3/4 cup cornmeal
1 Tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
>stir together, then add a combination of:
2 cups buttermilk
2 eggs
2 Tablespoons vegetable oil
>Stir again.
 
Pour into preheated, greased cast iron skillet
Bake 20 - 25 min @ 425 degrees

[Lord Undies]

I almost always make my own cornbread because it is too easy to cheat.  Biscuits, there not so easy, but I do enjoy making them from "scratch" every now and then.  If you like them extra flakey, think about Night Owl while you're double sifting the flour.

[Wineslob]

Jiffy cornbread mix is the best there is. I do like them with peppers, but mostly with a couple of tbs of honey in the mix, or with honey butter on them.
Bisquick makes some pretty good biscuits. Dumplings too.