London Fog Drop Biscuits
A recipe from Georgia Department of Education School Nutrition
Inspired from the popular London Fog tea drink. This cornbread drop biscuit gives students the trending flavors of vanilla, lavender, and a three citrus zest blend.
Ingredients:
- 4 cup Flour, whole wheat
- 2 cup + 1/2 cup Cornmeal, enriched
- 1/2 cup Sugar, granulated
- 2 tbsp Baking powder
- 1 tbsp Salt
- 10 oz Butter, unsalted, cold and cut into 1/2-inch pieces
- 2 cup Milk, whole
- 2 each Egg, fresh, beaten
- 1/4 cup Citrus zest (Lemon, Lime, Orange)
- 2 1/2 tbsp Lavender, dried
- 2 tbsp Vanilla
Steps:
- Preheat oven to 400°F.
- Using a food processor, VCM or mixer, combine the cornmeal, flour, sugar, salt, and baking powder.
- Add the butter and pulse or blend on low until mixture resembles coarse crumb.
- Add the milk, egg, citrus zest, lavender, and vanilla. Mix just until combine.
- To bake, use number 12 scoop and portion onto sprayed-parchment lined baking sheets.
- Bake for 9 approximately minutes.
- Remove from the oven and drizzle with honey.
- Serving is one cornbread drop biscuit.
Cold Butter - Use the grate attachment on food processor, rather than cutting into 1/2" pieces, for large quantities.
If using liquid eggs, 1/4 cup liquid egg roughly equals one whole egg.
Take care not to overmix or your biscuits could be tough.
To create an authentic scoop biscuit look, press your fingers into each portion to give them little indentions.
This cornbread drop biscuit can be baked the day before service. Bake and hold in dry storage, loosely covered, labeled, and dated. On the day of service, bake at 225°F for 6 minutes. This step is important to ensure quality and texture.
Recipe Details
Meal Components:
Crediting Information
- 2 oz. eq Grain (G)
HACCP Category:
Yield:
25
Portion Size:
1 drop biscuit
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 261 | cal |
| Saturated Fat: | 6 | g |
| Total Fat: | 11 | g |
| Sodium: | 384 | mg |
Tips:
This cornbread drop biscuit can be baked the day before service. Bake and hold, without glaze, in dry storage, loosely covered, labeled, and dated. On the day of service, bake at 225°F for 6 minutes. This step is important to ensure quality and texture. Finish by drizzling with glaze and serve.
Additional Recipe Photographs
