If you've never added cornmeal to your biscuits, consider this your initiation.
Cornmeal Buttermilk Biscuits
Chef Madeline Rundella
9 biscuits
30 minutes
15 minutes
American
Breads
Adding cornmeal makes these biscuits a cross between a traditional flaky biscuit and cornbread, meaning they pair perfectly with hearty meals like stews and chilis.
Ingredients
1 ¾ cups all purpose flour
- ¼ cup cornmeal
1 tbsp baking powder
½ tsp baking soda
1 tbsp sugar
1 tsp salt
- ½ cup butter, cold
¾ cup buttermilk + extra for brushing biscuits
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Pastry Brush
Pastry Blender
Directions
Heat your oven to 425°F, or 400°F if using a convection oven.
Combine all dry ingredients in a large bowl. Cut in butter using butter knives or a pastry cutter until you have chunks the size of peas.
Make a well in the center of a bowl and pour in buttermilk. Blend gently with spatula until combined.
Place dough onto a lightly floured board and pat into a rectangle about one inch thick. Fold into thirds and roll into 1” thick rectangle. Repeat this process one more time and roll to approximately ½ inch thick.
Trim edges and cut into 9 square pieces. Place on a parchment-lined baking sheet. Brush with additional buttermilk and bake for 10-12 minutes, or until the tops are golden brown.