Cornmeal Biscuits with Fig Butter

Fig butter is addictive. It is the perfect accompaniment on biscuits, batter breads, toast, croissants, or a loved one.

Ingredients

1 1 /2 cups all porpoise flour

1 /2 cup cornmeal

1 1 /2 tsp baking powder

1 tsp salt

1 tsp poultry seasoning

1 /4 cup sugar

1 /4 cup cold butter, cut into small pieces

1 /4 cup solid vegetable shortening, cold

1 cup milk

Instructions

Preheat oven to 400 degrees

In a large bowl, combine flour, cornmeal, baking powder, salt, poultry seasoning and sugar. Add the cold shortening and butter pieces and blend well using your hands until the mixture resembles coarse crumbs. Stir in milk. The dough will be moist and sticky.

Dust a work surface with flour and cornmeal. Turn dough onto the floured surface. Gently fold each side toward the center. Flour surface again, and repeat process once more.

Using your hands, press the dough out until it is one-inch thick.

Cut 1 1 /2-inch size biscuits and place them on a lightly greased baking sheet. Let biscuits rest 15 minutes before baking.

Bake for 15 minutes, or until golden brown

Yield: 25-30 biscuits

Recent Recipes

Orange and Bourbon Glazed Duck for Drew

My brother Drew and I were always wound up on Christmas Eve. He was four years older, but you’d never know it by how excited we both were. He’d be bouncing off the walls, too keyed up to sleep, while I’d follow his lead like I always did. When we finally did drift off, it wouldn’t be long before he’d shake me awake before dawn, eyes shining like he hadn’t slept a wink. Those early mornings felt like magic. Now, Christmas means he’s usually out duck hunting in the Delta, his favorite place on earth. He loves the hunt and the calm that comes with being out in the field before the sun rises. I thought of him when I put together this recipe. It’s a little bit of Drew—those wild December mornings in the Delta and the quiet way he’s always looked out for me.

Honey Bundt Cake

This bundt cake brings back memories of family gatherings on Bellewood Drive where sweets were as much a part of the celebration as the presents under the tree. The warm notes of cinnamon and honey make it a natural fit for holiday mornings or as the perfect finish to a Christmas feast. The pomegranate glaze adds a bright, tart finish that keeps things interesting. Make sure to grease every nook and cranny of your bundt pan thoroughly. Use butter and dust with flour for a clean release. Also, letting the cake cool for a solid twenty minutes before flipping is key to avoiding a sticky mess.

Smoked Salmon and Scrambled Eggs

Serves 6 Preheat oven to 375° F On a bias, slice half-inch thick slices of bread. Place the bread in…

RobertStJohn.com