Wednesday, November 25, 2009

Cornmeal Biscuits with Blackberry Butter

My mouth is already watering! Here's a great comfort food treat for any meal or time of day.


Blackberry Butter:


  • 6 tablespoonos (3/4 stick) butter, softened

  • 2 tablespoons blackberry jam (seedless preferred)

  • 1 teaspoon finely grated lime zest

Biscuits:



  • 1-1/3 cups all purpose flour (plus more for kneading)

  • 2/3 cup coarse ground cornmeal

  • 1 tablespoon sugar

  • 2-1/4 teaspoons baking powder

  • 1/4 teaspoon salt

  • 8 tablespoons (1 stick) butter, chilled and cubed

  • 3/4 cup sour cream

Preheat oven to 450 degrees Farenheit. Lightly grease a baking sheet.


To make blackberry butter: stir together the softened butter, blackberry jam and lime zest. Cover and refrigerate until needed.


To make biscuits: in large bowl whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt until combined. Using a pstry cutter or fork, cut in the butter until the mixture resembles coarse crumbs. Mix in the sour cream and pull the dough together into a ball. Turn the dough onto a lightly floured surface and pat it into a 3/4 inch thick round. Using a 3-inch cutter, cut as many rounds as you can, then re-roll the dough and cut out the remaining biscuits.


Transfer the biscuits to the baking sheet and bake until light brown, about 15 minutes. Serve the biscuits hot with a generous dollop of blackberry butter.


Makes 6-8 biscuits.


Recipe from: The Dean Family Cookbook, 2009 by Simon & Schuster.

Photo by Alan Richardson


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