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
Having passed the grain stalls they came to the fritanguerías – the fried stalls – where sweaty, plump women dropped thick pieces of fish into enormous frying pans. Laid out on the wooden trays that served as counters, the fillets of fried fish immediately cooled to take on an almost mineral appearance while thick slices of fried plantain – patacones – were heaped around them.
Tomás González, In the Beginning was the Sea