Southern Biscuit Muffins
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cajun Breads
Muffins
Amount Measure Ingredient — Preparation Method
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2 1/2 cups All-purpose flour
1/4 cup Sugar
1 1/2 tablespoons Baking powder
1/4 teaspoon Sa — t
1/4 pound Plus 2 Tbsp unsalted butter
1 cup Cold milk
In a bowl, combine the flour, sugar, baking powder and salt; mix well,
breaking up any lumps. Work the butter in by hand until the mixture
resembles coarse cornmeal, making sure no lumps are left. Gradually stir
in the milk, mixing just until dry ingredients are moistened. DO NOT
OVERBEAT. Spoon the batter into 12 greased muffin cups. Bake at 350F until
golden brown, about 35 to 40 minutes. The finished muffins should have a
thick crust with a cakelike centre. From Paul Prudhomme’s Louisiana
Kitchen
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Basic Cooked Rice – Prudhomme
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Main Dish
Amount Measure Ingredient — Preparation Method
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2 cups Uncooked rice (see note)
2 1/2 cups Basic stock (Prudhomme)
1 1/2 tablespoons Onions — chopped very fine
1 1/2 tablespoons Celery — chopped very fine
1 1/2 tablespoons Bell peppers — chopped vy fine
1 1/2 tablespoons Unsalted butter (preferred)
1/2 teaspoon Salt
1/8 teaspoon Garlic powder
Pinch white pepper
Pinch black pepper
Pinch cayenne pepper
In a 5×9x2-1/2-inch loaf pan, combine all ingredients; mix well. Seal pan
snuggly with aluminum foil. Bake at 350F until rice is tender, about 1
hour, 10 minutes. Serve immediately. However, you can count on the rice
staying hot for 45 minutes and warm for 2 hours. To reheat leftover rice,
either use a double boiler or warm the rice in a skillet with unsalted
butter. From Paul Prudhomme’s Louisiana Kitchen
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