Parched Corn-Meal Peanut Biscuits
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Parched Corn-Meal Biscuits (Without Wheat)' — Farmers' Bulletin 565, 'Corn Meal as a Food and Ways of Using It,' USDA, issued Jan. 22, 1914, revised Sept. 1917 (public domain, U.S. federal work). Measures and oven temperatures modernized. Naturally gluten-free as published; the bulletin's optional boiled-icing frosting is omitted.
Cornmeal is toasted in the oven until delicately brown, then beaten with hot peanut butter and water into a drop dough. No flour, no leavening — just meal, peanuts, and salt.
Why this complexity: Meal is parched (toasted) first, with frequent stirring.
Ingredients
- 1/2 cup yellow cornmeal
- 1 cup peanut butter
- 1 1/2 cups water
- 1 teaspoon salt
Method
- Heat the oven to 350°F.
- Spread the cornmeal in a shallow pan and heat it in the oven, stirring frequently, until it is a delicate brown.
- Meanwhile, stir the peanut butter, water, and salt together in a saucepan and heat until hot.
- While both are hot, stir the parched meal into the peanut mixture and beat thoroughly. The dough should be soft enough to drop from a spoon.
- Drop in small cakes onto an ungreased pan and make until firm and lightly browned, about 15 minutes. Makes 16 biscuits.
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