If you've never added cornmeal to your biscuits, consider this your initiation.
Cornmeal Buttermilk Biscuits
Rated 5.0 stars by 1 users
Category
Breads
Cuisine
American
Author:
Chef Madeline Rundella
Servings
9 biscuits
Prep Time
30 minutes
Cook Time
15 minutes
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
Tools
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.