There are hundreds of variations of this dish, and this is mine; with cornmeal, no Jiffy mix. The ingredients are pureed in a food processor until the corn is smashed, turning it into a creamy corn mush. It’s a sort of sweet and savory, egg-custard dish baked to a golden brown ~ almost a soufflé.
Some folks claim that pine nuts have a mild pine taste; to me they are sort of sweet and nutty. Whatever the flavor is to you, it pleasingly complements other flavors, particularly after toasting. If you prefer, substitute slivered almonds for the pine nuts.
This is a very soft, sticky dough. Use extra Bisquick, like you normally would use flour, to manage the dough sticking on the surface. I sprinkled a little additional Bisquick right onto the countertop; you might want to sprinkle it onto waxed paper or parchment paper for easier clean up.
Do not knead the dough; just pat it out to about 1-inch thickness. Use a biscuit cutter, or simply cut the dough into 9 equal squares, before placing them in the pan. You may have to squish and crowd the biscuits into the pan, but never fear ~ they’ll still turn out fine.
By the way, the recipe can be doubled; bake in a 9 x 13-inch baking dish for even more of a good thing!
These biscuits are the quickest, easiest, “butteriest”, softest biscuits to ever hit your mouth!
Credit: Lee Lorenz-New Yorker
“The afternoon was like the center of the cake that Berenice had baked last Monday, a cake which failed. The old Frankie had been glad the cake had failed, not out of spite, but because she loved these fallen cakes the best. She enjoyed the damp, gummy richness near the center, and did not understand why grown people thought such cakes a failure.”
~ Carson McCuller
The Member of the Wedding