Preheat oven to 250°F degrees.

No initial rise has happened to me before with this recipe, and I have found that it very often is the yeast. I also use a candy thermometer or a meat thermometer to be precise about the milk temp.

I use my cookie press with this recipe, but even without one, these are quick and yummy – slightly dry cookies.

When these come out right, they are airy, tender, and wholesome. When they come out wrong (rising is a tricky business), they are still very enjoyable, especially with preserves. The dough is very sticky and hard to handle, so it requires a stint in the fridge. Makes 12 biscuits, 128 cal each

Per serving: Calories 192, Protein 5g, Fat 7g

So delicious. Best ever. So tender and dense, just a little sweet, with delicate cornmeal flavor. Great on its own but performs perfectly as a side, was nice dipping in the glaze of the Honey-Pineapple Yams. Nice in the morning too with a spot of honey. I must experiment with adding different stuff to the batter. And it was super easy too.

“Take this basic recipe even farther by stirring in other ingredients, such as sliced scallions, fresh herbs, sun-dried tomatoes, or even by using blue cornmeal. To make muffins, simply spoon the batter into sprayed muffin cups, then bake about 15 minutes. The mini-sized muffins are especially nice for a brunch, and children love them.”