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When I saw a recipe for blue cornmeal biscuits in Southern Biscuits, I pulled out a bag of cornmeal I bought at the farmers' market. It was a light blue, but after I baked with it, I realized it wasn't all blue. The cornmeal was actually a multicolor mix, so my muffins had flecks of red, blue, and yellow. They were pretty, but not really blue.
I had a few problems with this recipe because it was way too hot in my kitchen and I was trying to work as fast as possible. I didn't do a great job mixing and forming the biscuits. While biscuits can be made quickly, you do need to take the time to do it right.
What Worked: These biscuits are a cross between biscuits and cornbread, and it's a good combination.
What Didn't: Between my rush to get these done before the butter melted, and the butter getting just a little too soft despite my efforts, the biscuits spread a bit during baking. That didn't affect the flavor, though, and the texture was quite nice.
Suggested Tweaks: I tend to add all sorts of things to cornbread—bits of fresh corn, cheese, or peppers are the usual. Any of those would be interesting here.
Adapted from Southern Biscuits by Nathalie Dupree and Cynthia Graubart. Copyright © 2011. Published by Gibbs Smith. Available wherever books are sold. All Rights Reserved
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About the baker: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie.