It’s finally cooled off enough to bake! I fired up the Kelvinator all the way to 375°F and didn’t even have to turn on the ceiling fan.
But I have to admit, I’m going to ease my way back into baking. The weather is too perfect right now not to be outside as much as possible, so don’t expect me to tackle any complicated recipes for at least a little while longer. So, for now: biscuits. And lord knows, the MSBH has a heap ton of biscuit recipes.
These are a basic cornbread-type biscuit made with cornmeal, flour, milk, butter, and the other usual ingredients.
All that is stirred together…
And then comes the eponymous “dropping” which I did not do, because I subscribe to the philosophy that if you own a giant muffin scoop thing, you should use it from time to time. But the recipe does instruct that the batter be “dropped” by heaping spoonfuls onto the baking sheet which would result in free-form, craggy tops. Maybe I’ll do that next time.
Then it’s in to the oven to bake – no other work required. These are incredibly quick and easy.
They don’t look all that interesting and honestly, they don’t taste very interesting either. Typical ho-hum cornbread that reminded me precisely of the cornbread squares we’d get with school lunches back in the day .
They were very dry, even for cornbread, and so we broke them up and stirred them into our chili. I bet this recipe would make for great cornbread dumplings and I wish I had waited and made them that way while the chili was cooking. Next time!