December 31, 2011

Bacon, Cheddar and Scallion Cornbread Biscuits

I love soup. I could eat soup 4 to 5 nights a week, even in sweltering summer heat. To satisfy my soup addiction, tonight I made clam chowder. Usually, clam chowder in our house comes with corn bread, but alot of other people have biscuits. I decided to combine the two and add a little bacon and cheddar cheese, for the trifecta of perfect soup sides. I hope you enjoy it as much as my family and I did!



Yield: 8 to 10- 3" biscuits

Ingredients:
1 cup cornmeal
1 cup gluten-free flour mix
1 Tbsp baking powder
2 Tbsp granulated sugar
1 tsp xanthan gum
1 tsp tsp sea salt
1 tsp fresh ground pepper
6 Tbsp butter
1/2 cup milk
1/2 cup yogurt
1/3 cup cooked chopped bacon
1/3 cup shredded sharp cheddar cheese plus 1/4 cup, divided, for tops of biscuits
2 scallions, finely chopped

Directions:
Preheat oven to 400 degrees Fahrenheit. In a small bowl, combine milk and yogurt. Whisk till well incorporated, set aside. Combine cornmeal, gluten-free flour mix, baking powder, sugar, salt, pepper and xanthan gum in a bowl. Cut butter into mixture with a pastry cutter until its the consistency of coarse cornmeal. Add bacon, cheddar cheese and scallions and toss gently, then add milk and yogurt and mix gently with a fork until it forms a slightly sticky ball. Scrape onto a rice-floured surface and pat out into a disc about 1/2 to 3/4 inch thick. Cut with a rice-floured biscuit cutter and place on an ungreased cookie sheet. Form scraps into another disc and repeat cutting until all dough is used. (Note: one of the greatest things about gluten free short doughs is that you don't have to worry so much about "overworking" the dough because there are no glutens to develop) Bake for 12 to 15 minutes or until golden, sprinkling the tops of biscuits with reserved cheddar cheese half way through baking. Serve warm with your favorite soup, or try them with my clam chowder. Enjoy!



More to come with Love!

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