Buttermilk Biscuits

CORN MUFFINS WITH JALAPEÑO PEPPERS AND FRESH ROSEMARY

Makes 12 muffins

INGREDIENTS

1 medium ear of corn

16 tablespoons (8 ounces) unsalted butter

3 small jalapeño peppers, finely chopped

2 teaspoons chopped fresh rosemary

2 packed tablespoons light brown sugar

1 egg

1 teaspoon salt

1 teaspoon baking soda

1 cup all-purpose flour

1 cup stoneground cornmeal

1 1/4 cups buttermilk

METHOD

1.Preheat the portable oven to 425°.

2.Cut the kernels from the ear of corn. Set aside.

3.In a saucepan, melt 1 1/2 tablespoons of the butter. Brush medium-size muffin tins with some of the butter and set aside. Add the jalapeño peppers to the remaining butter in the pan and cook slowly for 1 minute. Remove from the heat. Add the corn and rosemary to the pan with the peppers and set aside.

4.In the bowl of an electric mixer, cream the remaining butter with the sugar, then add the egg and mix well. Scrape down the sides of the mixer as necessary. The mixture should be light and fluffy.

5.Mix together the salt, baking soda, flour and cornmeal. Add to the mixer a quarter of the flour mixture, then a quarter of the buttermilk, mixing well after each addition. Continue with alternate additions of flour and buttermilk until all has been used.

6.Stir in the jalapeño and corn mixture.

7.Spoon the batter into the muffin tins until they are three-quarters full and bake for 18 to 20 minutes. A toothpick inserted in the center will come out clean.

8.Let the muffins rest in the tins for about 5 minutes, then remove them from the pan.

PRESENTATION

Place in a napkin-lined basket or bowl. Serve hot with fresh unsalted butter.

Makes 20 to 22 biscuits

INGREDIENTS

2 3/4 cups all-purpose flour

1 1/2 tablespoons sugar

1 tablespoon plus 1 teaspoon baking powder

2 teaspoons salt

1/4 teaspoon baking soda

10 tablespoons (5 ounces) chilled unsalted butter, cut into small pieces 1/4 cup minced onion

1 tablespoon chopped fresh or 2 teaspoons dried thyme

1 cup buttermilk

1 or 2 tablespoons milk or cream

1/4 cup grated Parmesan cheese, optional

METHOD

1.In a food processor fitted with the steel blade, combine the flour, sugar, baking powder, salt, and baking soda. Add the butter, onion, and thyme, and process until the mixture resembles fine meal. With the machine running, pour the buttermilk through the feed tube, just until the dough comes together.

2.Turn out onto a well-floured work surface and knead lightly into a round ball. Roll out the dough to about 1-inch thickness, and with a 2-inch cookie cutter, cut out as many biscuits as you can. Repeat this procedure until you have used all the dough, giving you 20 to 22 biscuits. Arrange the biscuits, as cut, on two parchment-lined baking trays. Refrigerate for at least 1 hour, up to 24 hours.

3.Preheat the portable oven to 350°.

4.Brush the top of each biscuit with milk or cream and sprinkle with the Parmesan cheese, if desired. Bake one layer at a time for 25 to 35 minutes, until lightly golden. Serve warm.

PRESENTATION

Delicious by themselves, these biscuits are great with soup or served with butter and honey, or your favorite preserves.