This is a French recipe for corn biscuits, but in France, these would actually be cookies (which they were supposed to be) and I made them into bigger biscuits like the ones we think of in the US. Originally they are supposed to be made into tiny thin discs that taste a lot like shortbread, and you make a ton of them. I made them bigger and thicker, but they still taste a bit like shortbread. The recipe wanted them to be topped with strawberries, which would have been amazing, but I opted to go for some gravy instead. Biscuits and gravy is one of my favorite breakfast foods, and even if these biscuits were a little sweet, I was going to make it work. And work it did. In the picture, these biscuits look extremely white, but they are actually yellow. Unlike your usual biscuits as well, because these are made with corn meal and no leavening, they barely rose at all. This all feeds into the mentality that they're more cookie like. The recipe was incredibly easy (it was basically a shortbread cookie with cornmeal, eggs, and less sugar) and came out looking awesome. I'm really pleased how this one came out.
No comments:
Post a Comment