Strawberry & Sumac Drop Biscuit
A recipe from Georgia Department of Education School Nutrition
This cornbread drop biscuit does a great job of highlighting fresh strawberries and is a fun way to introduce students to sumac!
Ingredients:
- 2 cup + 1/2 cup Strawberries, fresh, washed, trimmed, diced
- 3 tbsp Spice, sumac, ground divided
- 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" pieces
- 2 cup Milk, whole
- 2 each Egg, fresh, beaten
- 2 tbsp Vanilla
- 1/2 cup Honey
Steps:
- Preheat oven to 400 °F.
- Sprinkle diced strawberries with 2 tablespoons of sumac. Reserve the remaining 1 tablespoon of sumac for after baking.
- 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, and vanilla. Mix just until combined.
- Gently stir in the sumac seasoned strawberries. Take care not to crush the berries.
- To bake, use a number 12 scoop and portion onto sprayed-parchment lined baking sheets.
- Bake for approximately 9 minutes.
- Remove from oven. Add a drizzle of honey and sprinkle with reserved sumac.
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 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: | 362 | 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.
