Soup or Sandwich Biscuits Recipe

From Dorothy McNett's Recipe Book.

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Soup or Sandwich Biscuits

From Dorothy McNett's recipes at Something like a griddle cake, filled with "not too sweet" jam or fruit butter, or other sandwich filling or spreads as desired. These are also great to serve with a bowl of freshly made soup!

1 cup milk
1/4 teaspoon vinegar
1 cup cooked cold rice
1/2 cup cornmeal
1/2 cup all purpose unbleached flour
1/2 teaspoon baking soda (make it a scant 1/2 teaspoon, NOT heaping!)
1 teaspoon fine sea salt
2 eggs

olive oil
maple butter or quince paste or other "jam" of choice

Add vinegar to the milk and allow to stand at room temperature about 30 minutes. In meantime, cook some rice and allow it to cool. When ready to cook, combine the cornmeal, flour, soda and salt in a batter bowl. In another bowl combine the soured milk with the rice and the eggs. Blend into the flour. Heat a heavy bottomed griddle or large fry pan, as if you were making pancakes. Drizzle a few drops of oil onto the hot griddle. Using a 1/4 cup measuring cup, dollop on rounds of batter. Cook 1-2 minutes, turn and finish cooking. Place on large serving platter. When all are cooked (makes about 12) dollop a bit of jam or filling onto each and fold into a cresent. Place in a towel lined serving dish and serve while warm. Note: These can be made ahead, folded, and ready to serve. Just place them in hot oven to warm a bit. I even like them cold.

Recipe created 2008-01-02.

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