Ranchero Raised Biscuits
Ranchero Raised Biscuits are tender, slightly sweet bread rolls with a hint of cornmeal, perfect for breakfast or brunch, appealing to those who enjoy hearty, homemade baked goods.
Ingredients
Instructions
- Combine raisins, scalded milk, sugar, salt, shortening, and cornmeal in a bowl.
- Dissolve yeast in warm water and add to the mixture.
- Add beaten egg and sifted flour to the mixture.
- Blend all ingredients well until smooth.
- Drop spoonfuls of batter into a well-greased 11-inch oblong baking pan.
- Let the batter rise for 45 minutes or until doubled in size.
- Bake in a preheated oven at 400°F (200°C) for about 20 minutes until golden brown.
- Serve hot with butter or jam.
Tips & Substitutions
For a unique twist, consider substituting currants or dried cranberries for the raisins. If you don't have shortening, unsalted butter can be used instead for a richer flavor. Ensure the milk is scalded to help activate the yeast effectively. When mixing, avoid overworking the dough for tender biscuits. For a lighter texture, use cake flour instead of all-purpose flour.
Serving Suggestions
These biscuits are delightful when served hot with butter or homemade jam. They also pair beautifully with a hearty vegetable soup or a fresh salad on the side, making for a comforting meal. For a sweet treat, consider enjoying them alongside a slice of Monadnock Blueberry Cake for dessert.
Storage & Reheating
Leftover Ranchero Raised Biscuits can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through, ensuring they remain soft.
Nutrition & Diet Analysis (per serving)
Each serving of Ranchero Raised Biscuits contains roughly 466 calories, with 10g protein, 99g carbohydrates, and 6g fat. It is an excellent source of potassium (22% of the Daily Value), protein (20% of the Daily Value), and iron (20% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1476mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but keep in mind that it may result in denser biscuits. You might need to adjust the liquid slightly, as whole wheat flour absorbs more moisture. Consider using a blend of whole wheat and all-purpose flour for the best results.
What can I use if I don't have cornmeal?
If you don’t have cornmeal, you can substitute with an equal amount of fine polenta or even use breadcrumbs in a pinch. This will alter the texture slightly but will still yield delicious results. Just make sure to choose a finely ground alternative for the best outcome.
How can I make these biscuits vegan?
To make these biscuits vegan, replace the egg with a flaxseed egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) and use a plant-based shortening or coconut oil instead of traditional shortening. Additionally, substitute the milk with a non-dairy alternative like almond or oat milk.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).