I love biscuits and make them regularly. Once you get the hang of them, they are really quite simple to throw together in a pinch and really always taste great in my opinion. They are fabulous with jam for breakfast, great to sop up some soupy juices with dinner, and make a nice midday snack when you feel like you need some carbs in your life.
While my favorites are buttermilk and cream biscuits, I recently ran across an old recipe for the Belizean equivalent - johnny cakes - and they have made a reappearance in my kitchen. Using less butter than either of my other regulars, and coconut milk instead of buttermilk or cream, these are a nice change, easy to make, and great for savory dishes.
I remember eating these in Belize both times I went, both for breakfast and dinner. While I have made them with dinner stews, as I love sopping up the juice as I eat, they are also fabulous as part of a beans, rice and egg breakfast or just with jam.
- 2 1/2 cups flour
- 4 t baking powder
- 1/4 t salt
- 1/4 cup butter, room temperature
- 1 1/4 cups coconut milk
Mix flour, baking powder, and salt. Cut butter with forks, knives or a pastry cutter until it is coarsely combined into flour. Add coconut milk until the dough comes together and is not wet or sticky. Knead on a floured counter for several minutes until it smoothes out.
Roll into 12 2-inch balls and place on an ungreased cookie sheet. Rest for 30 minutes uncovered. After 20 minutes, heat oven to 350 degrees. Bake for about 35 minutes or until golden brown.