Cheese Puffs

Gary Henry Breads

Ingredients

  • 1 cup water
  • 2 TBS butter
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper
  • 1 cup flour
  • 4 eggs
  • 1 1/4 cups shredded Gruyere or Swiss cheese
  • 1 TBS Dijon mustard
  • 1/4 cup grated Parmesan cheese

Instructions

  • In a large saucepan, bring the water, butter, salt, and cayenne pepper to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.
  • Add the eggs, one at a time, beating well after each addition. Continue beating until the mixture is smooth and shiny. Stir in Gruyere cheese and mustard.
  • Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Sprinkle with Parmesan cheese.
  • Bake at 425 for 15-20 minutes or until golden brown.

Gary Henry – OldSouthernRecipes.com

Drop Biscuits

Gary Henry Breads

Ingredients

  • 2 cups flour
  • 1 TBS baking powder
  • 1/2 tsp salt
  • 1/4 cup cold vegetable shortening
  • 1 cup milk

Instructions

  • Preheat oven to 450.
  • In a large bowl, whisk together flour, baking powder, and salt.
  • With a pastry blender, cut in the shortening until mixture resembles coarse crumbs.
  • Stir in milk, stirring dough just until blended.
  • “Drop” the dough by heaping tablespoons, 1/2 inch apart, onto an ungreased baking sheet. (Use a smaller spoon to push the dough out of the tablespoon directly onto the baking sheet.)
  • Bake 12-15 minutes, until golden. Serve warm.
  • Makes about 20 biscuits

Notes

  • A much-loved twist on the basic drop biscuit is the cheese and garlic biscuit (made famous by the Red Lobster restaurant chain).

Comments

  • Drop biscuits are the easiest and quickest of all biscuits, but they are very good and here is why: drop biscuits are made from a wet dough containing more milk than other biscuits, and the extra milk produces a slightly crunchy outside with a puffy, cake-like texture beneath. They are so good they’re addictive.

Gary Henry – OldSouthernRecipes.com

Cheese and Garlic Biscuits

Gary Henry Breads

Ingredients

  • 2 cups flour
  • 1 TBS baking powder
  • 1/2 tsp garlic salt
  • 1/4 cup cold vegetable shortening
  • 3/4 cup Cheddar cheese, grated
  • 1/4 cup Parmesan cheese, grated
  • 1 cup milk

Instructions

  • Preheat oven to 450.
  • In a large bowl, whisk together flour, baking powder, and garlic salt.
  • With a pastry blender, cut in the shortening, and then the cheeses, until mixture resembles coarse crumbs.
  • Stir in milk, stirring dough just until blended.
  • “Drop” the dough by heaping tablespoons, 1/2 inch apart, onto an ungreased baking sheet. (Use a smaller spoon to push the dough out of the tablespoon directly onto the baking sheet.)
  • Bake 12-15 minutes, until golden. Serve warm.
  • Makes about 20 biscuits

Notes

  • Most recipes for cheese and garlic biscuits call for a cup of Cheddar cheese. I think making the cup of cheese 1/4 Parmesan makes a better cheese biscuit, but if you don’t like it, just use Cheddar.
  • Instead of using garlic salt, you can use regular salt and then while the biscuits are in the oven, mix 1/4 cup of melted butter or margarine and 1/4 tsp of garlic powder. When the biscuits come out of the oven, brush the garlic-butter mixture over the tops of the hot biscuits before removing them from the baking sheet.

Comments

  • Mention the Red Lobster restaurant, and many people will think of their cheese and garlic biscuits before their seafood. They are wonderful! In truth, however, the Red Lobster biscuit is just a basic drop biscuit with cheese and garlic added in.

Gary Henry – OldSouthernRecipes.com

Brown Sugar Cornbread

Gary Henry Breads

Ingredients

  • 1 cup (2 sticks) unsalted butter, plus more for pans
  • 2 2/3 cups yellow cornmeal
  • 2 cups flour
  • 2 1/2 TBS baking powder
  • 1 tsp salt
  • 2/3 cup packed dark-brown sugar
  • 2 cups milk
  • 4 large eggs, beaten

Instructions

  • Preheat oven to 350. Butter two 9×4.5-inch loaf pans, and set aside.
  • In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
  • Heat the butter and brown sugar in a small saucepan over medium-low heat just until melted, and whisk until mixture is smooth. Remove from heat; whisk in the milk and then the eggs. Pour into the dry mixture, stirring just until blended, and divide evenly between prepared pans, smoothing the tops.
  • Bake in the middle of the oven until loaves are golden and a cake tester inserted in the centers comes out clean, about 30 minutes. Turn the loaves out onto racks, and let cool.
  • Serve warm or at room temperature.\
  • Makes two loaves

Comments

  • I know, I know: I’m not a big fan of sugar in cornbread. But BROWN sugar . . . now that’s a different thing! And besides, this is not intended to be workday cornbread. It’s more like “cake.” Let’s face it: who but Martha Stewart would presume to bake real cornbread in a loaf pan? So I’m not opposed to enjoying this little ditty for what it is: A TREAT.

Adapted from Martha Stewart Living

Angel Cornbread

Gary Henry Breads

Ingredients

  • 1 1/2 cups cornmeal
  • 1 cup flour
  • 1 package dry yeast
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 TBS sugar
  • 1 tsp salt
  • 2 eggs, beaten
  • 2 cups buttermilk
  • 1/2 cup vegetable oil

Instructions

  • Preheat oven to 450.
  • Combine dry ingredients. Mix eggs, milk, and oil together, then add to the dry ingredients.
  • Bake in greased iron skillet, baking pan, or muffin tins at 450 until lightly browned (about 20 minutes in a 10-inch iron skillet).

Notes

  • This recipe can be halved for smaller servings.

Gary Henry – OldSouthernRecipes.com

Thanks for this recipe to Betty Shearer of Columbus, Indiana

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