Recipe courtesy of Food Network Kitchen
Cornmeal Biscuits
Total:
35 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Directions

Whisk 1 1/3 cups flour, 1/3 cup cornmeal, 2 teaspoons baking powder, 1/2 teaspoon kosher salt and a pinch of cayenne. Work in 6 tablespoons diced cold butter with your fingers until crumbly. Stir in 2/3 cup half-and-half and 1 tablespoon honey; let sit 5 minutes. Pat into a 1/2-inch-thick square on a floured surface and cut into 8 pieces; shape into rounds and brush with half-and-half. Bake at 425 degrees F on a parchment-lined baking sheet until golden, 12 to 15 minutes.

Photograph by Charles Masters

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