Southern Bread Basket Recipe
Three buttermilk biscuits and three corn bread muffins served with seasonal jam and whipped honey butter.
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Ingredients
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Buttermilk Biscuits
Cornbread Muffins
Whipped Honey Butter
Seasonal Jam
Method
Buttermilk Biscuits
- 1
Preheat the Oven
Preheat your oven to 450°F (232°C).
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- 3
Cut in Butter
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 4
Add Buttermilk
Pour in the buttermilk and stir until just combined. Do not overmix.
- 5
Shape Biscuits
Turn the dough out onto a floured surface and gently knead a few times. Pat it into a 1-inch thick rectangle. Cut out biscuits using a biscuit cutter.
- 6
Bake
Place the biscuits on a baking sheet and bake for 12-15 minutes or until golden brown.
Cornbread Muffins
- 7
Preheat the Oven
While the biscuits are baking, preheat your oven to 400°F (204°C) and grease a muffin tin.
- 8
Mix Dry Ingredients
In a bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
- 9
- 10
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir until just combined.
- 11
Fill Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 12
Bake
Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
Whipped Honey Butter
- 13
Mix Ingredients
In a medium bowl, beat the softened butter and honey together until creamy and well combined.
Serving
- 14
Serve
Serve the warm buttermilk biscuits and cornbread muffins with whipped honey butter and seasonal jam on the side.
