Satsuma Cardamom Drop Biscuit

A recipe from Georgia Department of Education School Nutrition

The citrusy satsuma and warm cardamom flavor combination in this drop biscuit recipe are perfect for fall and winter menus.

Ingredients:

DROP BISCUIT:

4 cup Flour, whole wheat
2 cup + 1/2 cup Cornmeal, enriched
1/2 cup Sugar, granulated
2 tbsp Baking powder
1 tbsp Salt
2 1/2 tsp Spice, cardamom, ground
10 oz Butter, unsalted, cold and cut into 1/2" pieces
2 cup Milk, whole
2 each Egg, fresh, beaten
2 tbsp Vanilla
1/4 cup Satsuma, zest

GLAZE:

3 cup Sugar, powdered
1/4 cup Satsuma, juice
1 tsp Satsuma, zest

Steps:

Preheat oven to 400°F.
Using a food processor, VCM or mixer, combine the cornmeal, flour, sugar, salt, baking powder, and cardamom.
Add the butter and pulse or blend on low until mixture resembles coarse crumb.

Cold Butter - Use the grate attachment on food processor, rather than cutting into 1/2" pieces, for large quantities.

Add the milk, egg, vanilla, and satsuma zest. Mix just until combined.

If using liquid eggs, 1/4 cup liquid egg roughly equals one whole egg.

Take care not to overmix or biscuits could be tough.

To bake, use a number 12 scoop and portion onto sprayed-parchment lined baking sheets.

To create an authentic scoop biscuit look, press your fingers into each portion to give them little indentions.

Bake for approximately 9 minutes.
While the drop biscuits are baking, make the glaze.
Using a mixing bowl and whisk or mixer with the whisk attachment, blend together powdered sugar, satsuma juice, and satsuma zest until smooth.
Remove drop biscuits from the oven and allow to cool slightly, approximately 5-7 minutes. Drizzle drop biscuits with glaze.
Serving is 1 drop biscuit.

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.