"You can please some of the people some of the time, and all of the people all of the time, but you cannot please all of the people all of the time." Abraham Lincoln
Well, at least I try.
I'm leafing through all of my recipes (cookbooks, card file, and documents on my laptop) in preparation for our Thanksgiving dinner menu. Most of the components of the dinner are pretty straight forward--turkey, gravy, potatoes, cranberry "stuff" (it doesn't seem to matter what I do with that bag of frozen red orbs).
But there is one area of controversy -- the bread. One member of our family likes dinner rolls, another loves biscuits, and a third has requested corn bread. Yes, as Carbdiva I could do all three, but I'm not sure our waistlines really need all three kinds of bread on our table.
Soooo, is there some way to combine all three ideas into one delicate piece of bready delight to satisfy all of my family?
I think so.
And here's what I did.
- 2 tsp. active dry yeast
- 1/4 cup warm water
- 2 cups buttermilk
- 4 cups all-purpose flour
- 1 cup corn meal
- 1 tablespoon baking powder
- 1 tsp. baking soda
- 2 tsp. salt
- 3 tablespoons sugar
- 3/4 cup shortening
- In a small bowl, dissolve yeast in warm water. Let stand 5 minutes or until foamy. Add to buttermilk and set aside.
- In a large mixing bowl, combine flour, baking powder, baking soda, salt, and sugar. Cut in shortening with pastry blender until mixture resembles coarse crumbs. Stir in yeast/buttermilk mixture and knead just to bring together, about 5 or 6 times.
- On a lightly-floured surface, pat dough out to 1/2-inch thickness. Cut out biscuits with a 2-inch round cutter. Place on a lightly greased baking sheet. Biscuits should be almost touching.
- Cover and set in warm, draft-free place for 1 hour or until doubled in size. Preheat oven to 425 degrees F. Bake biscuits for 10-12 minutes or until browned.
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