CORNBREAD BISCUITS RECIPES

CORNBREAD BISCUITS RECIPE | MYRECIPES

Cornbread Biscuits Recipe | MyRecipes image

Add your own signature spin with a few teaspoons of your favorite herb, such as thyme or rosemary.

Provided by MyRecipes

Total Time 53 minutes

Yield Makes about 15 biscuits

Number Of Ingredients 7

Ingredients

3 cups self-rising soft-wheat flour
½ cup yellow self-rising cornmeal mix
¼ cup cold butter, cut into pieces
¼ cup shortening, cut into pieces
1?½ cups buttermilk
1 teaspoon yellow cornmeal
2 tablespoons butter, melted

Steps:

Preheat oven to 500°. Whisk together first 2 ingredients in a large bowl. Cut in cold butter and shortening with a pastry blender until mixture resembles small peas and dough is crumbly. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto a heavily floured surface; knead 3 or 4 times. Pat dough into a 3/4-inch-thick circle.
Cut dough with a well-floured 2 1/2-inch round cutter, rerolling scraps as needed. Sprinkle cornmeal on ungreased baking sheets; place biscuits on baking sheets. Lightly brush tops with 2 Tbsp. melted butter.
Bake at 500° for 13 to 15 minutes or until golden brown.
Note: We tested with White Lily Bleached Self-Rising Flour.

CORNBREAD-AND-BISCUIT DRESSING RECIPE | MARTHA STEWART

Cornbread-and-Biscuit Dressing Recipe | Martha Stewart image

Serve this dressing, stuffed with pecans, with our Salt-and-Pepper Grilled Turkey.

Provided by Martha Stewart

Categories Dinner Side Dishes

Number Of Ingredients 13

Ingredients

8 cups dried, crumbled Cornbread for Dressing
8 cups dried, crumbled Biscuits for Dressing
2 cups coarsely chopped pecans, toasted
1/2 cup finely chopped fresh sage
1 stick (8 tablespoons) unsalted butter, plus 2 tablespoons, melted, plus more for baking sheets
1 large onion coarsely, chopped (about 2 1/4 cups)
5 celery stalks, finely chopped (about 1 3/4 cups)
4 fresh serrano chiles, minced (about 1/4 cup)
6 cups homemade or low-sodium store-bought chicken stock
2 cups whole milk
2 large eggs, lightly beaten
1 tablespoon plus 1 1/2 teaspoons coarse salt
1 teaspoon freshly ground pepper

Steps:

Preheat oven to 350 degrees. Butter 2 rimmed baking sheets. Toss cornbread, biscuits, pecans, and sage in a large bowl.
Melt 1 stick butter in a skillet over high heat. Add onion, celery, and chiles, and cook until softened, about 7 minutes. Add to cornbread-biscuit mixture, and stir in stock, milk, eggs, salt, and pepper (mixture will be liquidy).
Divide among prepared baking sheets, and bake for 45 minutes. Brush dressing with melted butter, and bake until crusty, about 15 minutes more.

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