How To make Corn Drop Biscuits
2 1/2 c Corn kernels, fresh (3 ears)
Or frozen 2 Eggs
1/2 c Buttermilk
1/4 c Oil
1 tb Honey
1 tb Ground dried red peppers
1 c Cornmeal
1 c Flour
1 t Baking powder
1/2 ts Baking soda
1 t Salt
Preheat oven to 425. In large mixing bowl, beat eggs, add buttermilk, oil, honey, hot red pepper, corn. Stir to blend. In smaller bowl, sift cornmeal, flour, baking powder, baking soda and salt. Add dry to wet ingredients and stir to blend. Drop little mounds of batter (about 2 tbsp each) onto baking sheet, leaving 1/4" between. Bake for 20 min. til golden brown. Let rest for a minute before removing from sheet. Recipe By : Country Gourmet
How To make Corn Drop Biscuits's Videos
2 Ingredient Biscuits - The Hillbilly Kitchen
Ingredient Biscuits - The Hillbilly Kitchen. These are the fastest easiest biscuits you will ever make. They are light, fluffy and moist. This is a great recipe for beginners because it is so easy and for single folks or small families because it can be easily reduced. The recipe can easily be reduced to make as little as one biscuit at a time. (1/4 to 1/3 cup flour and enough cream to make a moist dough)
I share several tips and techniques in this video to help you make perfect biscuits. However, the best advice I can give you is to make biscuits. The more you make them the better you will get at it.
Remember to put God first! :)
Ingredients:
2 cups Self-Rising Flour
1 to 1 ½ cups Heavy Cream
Here are a few more videos to help you make a perfect country breakfast:
No Fail Sausage Gravy Secrets Revealed - The Hillbilly Kitchen
Perfect Bacon Every Time Without a Skillet - The Hillbilly Kitchen
Chocolate Gravy - 100 Year Old Recipe - The Hillbilly Kitchen
Old Fashioned Buttermilk Biscuits - The Hillbilly Kitchen
Southern Fried Apples - 100 Year Old Recipe - The Hillbilly Kitchen
The Hillbilly Kitchen Teespring Store – Tees, Hoodies, Mugs, Bags and more -
The Hillbilly Kitchen Verses and Vittles: Down Home Country Cooking -
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How To Make Corn Biscuits
Subscribe for new videos everyday. The complete recipe for how to make corn biscuits with instructions and measurements is on my website: ginaathome.com/corn-biscuits
I had this idea for Thanksgiving - corn biscuits. I like corn muffins and I like corn bread and I like biscuits - get where I am going with this? Why not combine them? And I make a jalapeno jelly and I thought the two would pair really well. So I spend a morning in the kitchen and came up with this corn biscuit recipe which is really nice. And it totally works with the jalapeno jelly.
Cornbread Biscuits-SHORT VERSION
Sour Cream and Onion Cornbread Biscuits
1-1/4 cup YELLOW CORNMEAL
1-1/4 cup ALL PURPOSE FLOUR
1 teaspoon SALT
1/2 teaspoon BLACK PEPPER
1/2 teaspoon BAKING SODA
10 tablespoons COLD BUTTER, diced
1 cup SOUR CREAM
4 GREEN ONIONS, sliced thinly
2 teaspoons HONEY or sugar
1/4 cup BUTTER, melted
FLAKY SEA SALT
Preheat oven to 425 degrees F. In a large bowl combine cornmeal, flour, salt, pepper and baking soda. Whisk together. Add cold butter and cut in with a pastry cutter or use your hands to work into the dry ingredients until the butter is in pea sized pieces. Make a well in the middle of the mixture and add sour cream, green onions and honey in the well. Fold until the batter comes together. Turn onto a lightly floured surface and knead a couple of times to bring it together into a tidy ball. Pat into a circle and cut 12 to 13 rounds using a 2 inch biscuit cutter. Place on a well buttered cast iron skillet. Brush the tops with melted butter and sprinkle with sea salt. Bake 15 to 20 minutes until golden.
Cook Southern Biscuits with Alton Brown | Good Eats | Food Network
Nobody can deny the deliciousness of a flaky, buttery biscuit.
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Pop culture, comedy and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs, and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form.
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Southern Biscuits
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 40 min
Prep: 20 min
Cook: 20 min
Yield: 1 dozen
Ingredients
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled
Directions
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
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Cook Southern Biscuits with Alton Brown | Good Eats | Food Network
A Super Easy Way to Make Cheddar Biscuits- Kitchen Conundrums with Thomas Joseph
Thomas Joseph shares a fool proof way to make light and fluffy cheddar biscuits using a simple method that will guarantee biscuit-making success.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Sweet Cream Drop Biscuits
We're making Sweet Cream Drop Biscuits — these tender homemade biscuits are the perfect partner for fresh fruit (and whipped cream!) Get the recipe on our blog: