Cornmeal Buttermilk Biscuits
These cornmeal biscuits are a snap to prepare with or without a food processor, and they make a tasty bread to serve with a hearty stew or beans.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 1 ¾cups all-purpose flour (about 8 ounces, Spoon and Sweep Method )
- ⅓cup cornmeal
- 2 ½teaspoons baking powder
- ½teaspoon baking soda
- ¾teaspoon salt
- 1 ½tablespoons sugar
- 6tablespoon cold unsalted butter (cut in small pieces)
- 3/4 cup plus 2 tablespoons buttermilk
Instructions
Step 1
Gather the ingredients.Step 2
Heat the oven to 425 F. Line a large baking sheet with parchment paper or lightly grease it.Step 3
In a large bowl or the bowl of a food processor, combine the flour, cornmeal, baking powder, soda, salt, and sugar. Pulse or whisk to blend the dry ingredients thoroughly.Step 4
Add the chilled butter pieces and pulse about 8 to 10 times or use a pastry blender or fingers. The mixture should look like coarse meal with some pieces about the size of small peas.Step 5
If using the food processor, dump the mixture into a bowl. Add the buttermilk and mix just until a soft dough has formed.Step 6
Dump the dough out onto a lightly floured surface and knead just a few times to bring the dough together. Overworking the dough will produce tough biscuits. Pat the dough out into a circle about 3/4- to 1-inch thick. Cut out with biscuit cutters, 2-inch or 2 1/2-inch in size.Step 7
Arrange the biscuits on the parchment paper-lined baking sheet.Step 8
Bake for 12 to 15 minutes, or until the biscuits are golden brown.