It is never easy to figure out exactly what to serve with soup. But at our house, there are two options that always work for us – garlic bread or cornbread.
So, when I was planning to serve soup at a recent JazzVox concert at our home, I decided to use my recipe for Garlic Bread from Scratch (recipe on site) and instead of cornbread, I thought cornmeal biscuits would be easier to serve. (Spreading butter on cornbread can be kinda messy.) So, based on a bit of research, I came up with the recipe you find below for a biscuit containing cornmeal which provided our guests with a surface on which to easily spread soft butter. And then I thought, why not flavor the butter, because I can’t be the only person who loves not only butter on my cornbread, but a bit of honey or maple syrup too! So, there you have it. The method to my madness!
For this event, I made the biscuits quite small (I used a two-inch biscuit cutter), because they would be easy to eat and because they looked so darn cute on a serving plate.
So, next time you serve soup, you might want to give this recipe a try. Yummy biscuits and the compound butter is really delicious.
Well, my work here is done. And the rest of my day is free of encumbrance. The only decisions I need to make today are 1) which book to read next and 2) what to cook for dinner?
And speaking of books, I just finished (for the second time), Gail Honeyman’s novel entitled Eleanor Oliphant is Completely Fine. It is the kind of book that inspires the reader to strive to be a better person and to have compassion for others who might behave and act strangely. I absolutely suggest you read this book. And speaking of suggestions…..
Please vote for the rights of others in the upcoming November election. For democracy, and civility, and compassion. Our nation is on the brink of losing the fundamental right to freedom. Freedom to believe as we choose, to care for our own bodies as we choose, and to assist those who were not born with the advantages that some of us take for granted.
Peace and love to all.
CORNMEAL BISCUITS
2 c. unbleached all-purpose flour, fluffed
1 c. yellow cornmeal
2 tsp. granulated sugar or maple sugar (if you are using maple syrup in your compound butter)
1 T. baking powder
1 tsp. baking soda
1½ tsp. kosher salt
½ c. (1 stick) cold unsalted butter, cubed
1⅓ c. whole buttermilk
Line a baking sheet with parchment paper.
In the bowl of your food processor, whirl the all-purpose flour, yellow cornmeal, sugar, baking powder, baking soda, and kosher salt together.
Add the cold butter and pulse until the dough resembles coarse crumbs. Slowly add the buttermilk to the flour mixture and pulse just until combined.
Place the dough on a lightly floured surface. Pat the dough with floured hands until about ½ inch thick.
Using a 2½ to 3-inch floured biscuit cutter, form and place the biscuits on the prepared baking sheet. (After cutting the first round of biscuits, pull the remaining dough into a ball, pat out again, and cut more biscuits until all the dough is gone.)
Bake in a pre-heated 425-degree oven for 12-15 minutes, or until just set. Do not overbake.
Remove from oven and serve warm or at room temperature. Great smeared with Honey or Maple Syrup Compound Butter. See the recipe below.
HONEY OR MAPLE SYRUP COMPOUND BUTTER
1 c. (2 sticks) unsalted butter, room temp.
⅓ c. honey or maple syrup
2 T. powdered sugar
¼ – ½ tsp. flaky sea salt
Beat the butter in the bowl of your stand mixer using the paddle attachment for 1 minute on medium speed or until the butter is completely smooth and creamy. Add the honey or maple syrup, powdered sugar, and ¼ teaspoon of the flaky salt.
Beat at a medium-high speed until the mixture is completely smooth, about 1 minute. Scrape down the sides of the bowl and beat until the butter is completely smooth and creamy. Taste. Add more salt if desired. (For the creamiest and fluffiest compound butter, beat for 3-4 minutes.) Scoop into a pretty serving bowl.
Cover tightly and store it in your refrigerator.
Always serve the compound butter at room temperature.