Cornmeal biscuits with roasted vegetables

Matthew:  Now that it is getting cooler I’ve been itching to do more baking.  But with so much late  summer produce at hand, I decided to try something a little different.  I found the basic cornmeal biscuit recipe in The Joy of Cooking and then added some roasted corn, red bell peppers, jalapeno, and cheddar cheese right before forming the biscuits.  They didn’t rise as much as I hoped they would, but they still taste really good, especially warmed up.  Next time, I would add a little more than the half of a jalapeno that I used to spice them up a bit more.  Below is the biscuit recipe:

Preheat oven to 450 degrees F.  Whisk together 1 1/2 cups flour, 1/2 cup cornmeal, 2 t baking powder, 2 T sugar, 1/2 t baking soda, and 1/2 t salt.  Cut in 5-6 T cold butter until pieces are the size of breadcrumbs.  Add 3/4 cup buttermilk, mix.  (Add roasted veggies and cheese.)  With floured hands, gather dough into a ball and gently knead in the bowl.  Roll dough out 1/2 inch thick and cut into 2 inch squares.  Bake 10-12 minutes.

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3 responses to “Cornmeal biscuits with roasted vegetables

  1. The look really good and savory! I bet your mom would try maple syrup on top!

  2. Yum! Those look really good. They’d probably taste great with homemade soup.

  3. They do look so good!!!!!!!!!!!!!!!!!!!!

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