Carolina Kitchen
Butter Swim Cornbread Biscuits With blueberries and rosemary
From Your Kitchen
It’s blueberry season here in North Carolina, so time to ramp up your usage. These baked beauties are a little bit cornbread and a little bit biscuit. If you’ve never made butter swim biscuits, they are just what they sound like: biscuits, swimming in butter as they bake. 1 1½ 1 1 2 1 1²/₃
stick butter cups all-purpose flour cup yellow cornmeal tablespoon baking powder tablespoons sugar teaspoon table salt cup buttermilk
¼ cup chopped fresh rosemary 1 cup fresh blueberries 1 tablespoon sugar 2 teaspoons flake salt (optional) 2 tablespoons melted butter
Preheat oven to 425 degrees. Put butter into an 8-by-8-inch baking dish to melt while oven heats and biscuits are made. Combine flour, cornmeal, baking powder, 2 tablespoons sugar and 1 teaspoon salt. Stir in buttermilk and rosemary until just blended and dough is wet. Overworking will make biscuits “tough.” Gently fold in blueberries. Spoon batter over melted butter and spread to edges with a spatula. Dust with 1 tablespoon of sugar and the flake salt if so desired. Cut into 3-by-3-inch squares before putting into hot oven. Bake 30–40 minutes until golden brown. Let sit for the butter to be absorbed, then cut and serve. Variation: For pastry-type biscuits, add ¼ cup sugar to the batter. Make a glaze of powdered sugar and a little water to drizzle over top when done. Yield: 9 biscuits
Coconut Cookie Pudding
While not exactly a trifle or a pie, this Coconut Cookie Pudding is reminiscent of both. Thanks to a triple dose of coconut products, its tropical flavor arrives in full force. Crust 12 coconut cookies, crushed, and the rest reserved (we used a family-sized box of belVita Breakfast Biscuits, toasted coconut flavor) 6 tablespoons butter, melted First layer 1 package (8 ounces) cream cheese, softened 2 tablespoons sugar, granulated
Pudding 1 tub (8 ounces) of whipped topping, divided 12 reserved whole coconut cookies 2 small boxes Coconut Cream JELL-O instant pudding 2½ cups cold milk 1½ cups shredded coconut, toasted* and divided
Make the crust by crushing 12 coconut cookies, mix with butter and press into bottom of an 8-by-8-inch baking dish. Refrigerate until ready to use. Beat cream cheese and sugar with mixer until blended. Spread over crust. For the pudding, whisk pudding powders with milk; let set. Then stir in 1 cup whipped topping with ¾ cup coconut. Spread over cream cheese mixture, using just enough to cover. Add another layer of cookies, then more pudding. Continue layering until the cookies and pudding mixture are gone. Then top with remaining whipped topping. Sprinkle with the rest of the toasted coconut. Refrigerate about 5 hours to let the flavors meld. Serve. *To toast shredded coconut, bake at 350 degrees for about 8 minutes, stirring occasionally, and then let cool. Unless otherwise noted, recipes and photos on these pages are from Wendy Perry, a culinary adventurist and blogger, who chats about goodness around NC on her blog at WendysHomeEconomics.com.
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Recipe courtesy of Patricia Mitchell of Randleman, a member of EnergyUnited.
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