City Palate

Summer in the City Palate - July August 2017

Cornmeal Pecan Butter Biscuits
Sept/Oct 2009
Though these biscuits are not usually made with fruit, blueberries are an excellent addition. Add 1 cup of fresh or frozen (don’t thaw them first)berries to the dry ingredients before adding the milk. The plain biscuits make a great vehicle for peach or berry shortcake.

1-3/4 c. all-purpose flour

1/2 c. yellow cornmeal

1 T. brown sugar

1 T. baking powder

1/4 t. salt

1/4 c. butter, chilled and cut into bits

1/2 c. pecan butter

3/4 c. milk or half-and-half

Preheat the oven to 400°F. In the bowl of a food processor, combine the flour, cornmeal, brown sugar, baking powder and salt. Add the butter and pecan butter and pulse until the mixture is blended. (Alternatively, mix the dry ingredients in a bowl and blend in the butter and nut butter with a fork, pastry cutter or your fingers.)

If you’re using a food processor, transfer the mixture to a bowl. Add the milk and stir just until you have a soft dough. Pat the dough into a circle about 1-inch thick on a baking sheet that has been sprayed with nonstick spray or lined with parchment; if you like, brush the top with a little extra milk.

Cut the circle into 8 wedges with a sharp knife, then separate the wedges, spacing them about an inch apart. Bake the biscuits for 20 minutes, or until golden. Makes 8 biscuits.



Desserts