Serious Eats: Recipes
Cook the Book: Cornmeal Biscuits with Honey Butter
Unless you are some sort of bread baking savant, Thanksgiving is not the day to experiment with yeasted breads. It's one of those days where it's best to stick with old faithfuls—preferably those that don't require kneading, rising, or intricate shaping. Quick breads such as cornbread or biscuits can be thrown together while the turkey is resting and baked just before serving.
These Cornmeal Biscuits with Honey Butter from Eric Ripert's Avec Eric are a biscuit-cornbread hybrid and just the kind of Thanksgiving bread that's quick enough to be totally doable. The dough comes out of the food processor moist enough to shape but thankfully not at all sticky. They're simple to roll out and shape, and out of the oven in a little over 10 minutes. They are light and fluffy with a great cornmeal crunch, and when spread with the sweet-salty honey butter, totally irresistible.
As always with our Cook the Book feature, we have five (5) copies of Avec Eric to give away this week.