Grits Biscuits with Ham and Strawberry Jam
Originally uploaded by weezienyc.
A few weeks ago I had some friends over for another recipe tasting. As an appetizer, I served mini grits and cheese biscuits filled with ham or strawberry jam. The biscuits had a great flavor, especially when served with the jam, but were too dry.
The addition of the grits adds a crunchy texture to the biscuit, but I want to find a way to keep the crunch without drying out the palettes of my guests. I’ve posted the recipe and welcome (translation = am begging for) any suggestions.
Recipe for Grits and Cheese Biscuits:
Makes 12 - 14 biscuits
1-1/2 cups all-purpose flour
½ cup quick cooking grits, uncooked
4 teaspoons baking powder
¼ teaspoon salt
½ cup butter
1 cup shredded sharp cheddar cheese
½ cup milk
Heat oven to 425ºF. Combine the flour, grits, baking powder, and salt. Cut in margarine until mixture resembles course crumbs. Stir in cheese. add milk, mixing just until dry ingredients are moistened.
Shape dough to form a ball; knead gently on lightly floured surface 3 to 4 times. Roll out dough to form 8-inch square. Cut dough into four 2-inch wide strips; cut each strip crosswise into 4 pieces. Place biscuits about 1 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until golden brown.
1 comment:
I saw that this recipe was yet to be tested. I added flax meal, cut the biscuits smaller, and brushed them with garlic butter. Still drier than a typical biscuits, but quite satifactory. I served mine with gumbo, rather than rice. Yummy!
Modifyied Recipe for Grits and Cheese Biscuits:
Makes 12 miniature biscuits
3/4 cup all-purpose unbleached flour
1/4 cup quick cooking grits, uncooked
2 teaspoons baking powder
2 teaspoons flax meal (finely ground flax seed)
3/8 teaspoon salt
1/4 cup unsalted organic butter
1/2 cup finely shredded Mexican-blend cheese
1/4 cup, plus 1 tablespoon fat-free organic milk
2 tablespoons unsalted organic butter
1 clove garlic, minced
Preheat oven to 375ºF. Combine the flour, grits, baking powder, flax meal, and salt. Cut in butter until mixture resembles course crumbs. Stir in cheese. Add milk, mixing just until dry ingredients are moistened.
Shape dough to form a ball. Roll out dough to form 8-inch square. Cut dough into four 1-inch wide strips; cut each strip crosswise into 4 pieces. Place biscuits about 1 inch apart on ungreased cookie sheet. Bake 9 to 12 minutes or until golden brown, brushing biscuits with melted butter and garlic 2-3 times during baking.
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