Southern Cookin' Makes You Good Lookin'

Random Rantings about Food and Such

Holy Guac-n-Rolly

on 10/30/2011

Actually, it’s a biscuit, not a roll, but i couldn’t think of anything clever that was biscuit-related.  My creativity is a little lacking today.  The hubby’s sick.  One kitten’s better but now the other is sick.   Had to shovel snow yesterday…and it’s only October, for crying out loud!  Oh, and that was a very frustrating end to the World Series (wasn’t my team playing so i usually root for the underdogs and Texas has never won a Series…still hasn’t.)  So my creativity stretched only as far as the kitchen today but it is a rather interesting concoction.  We had it with roast, rice and everything nice but they would be much better suited to a bowl of chili or stew…or a Bacado omelette. ;0)

Because of the omelette, i still had a whole avocado waiting to be made into something magical.  The other day i also happened to buy a new bag of Masa Harina with the plans of doing tamales in the hopefully near future.  Well, the ol’ spin doctor got ta thinkin’ and you know how dangerous that can be.  It’s biscuit meets cornbread (sorta) meets guacamole.  Very moist and flavorful.

Uh oh.  Hubby just read this and realized he ate avocado. (Insert evil snicker.)  And he liked it.  Look out–my creativity is feeling a new surge.

Holy Guac-n-Rolly

1 1/2 cups self-rising flour

1 cup Masa Harina (finely ground corn flour) or corn meal

1 avocado (approximately 1/2 cup), mashed

3/4 cup buttermilk

1/4 cup oil

1/2 tsp. chili powder

1/4 tsp. onion powder

1 Tbs. Hidden Valley Ranch dry mix/seasoning

Mix flour, masa and mashed avocado until it resembles a coarse meal.  Add seasonings. Add buttermilk and oil, mixing well (hands are the best tools to use!)

Form into biscuits.  Bake at 400 degrees for 12–15 minutes.  Will be “browned” on outside but still  moist inside.


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