Cornmeal Buttermilk Biscuits

Total Time:
45 min
Prep:
30 min
Cook:
15 min

Yield:
8 biscuits
Level:
Easy

Ingredients
  • 1 1/3 cups all-purpose flour, plus as needed
  • 2/3 cup polenta-style yellow cornmeal
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 heaping teaspoon sugar
  • 1 teaspoon fine salt
  • 6 tablespoons unsalted butter, diced
  • 3/4 cup buttermilk
  • Copyright 2001 Television Food Network, GP. All rights reserved
Directions

Set a rack in the center of the oven and preheat oven to 450 degrees F. Line a baking sheet with two layers of parchment paper.

In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt. Rub 2 tablespoons of the butter into the flour mixture with your fingertips, until it is completely incorporated. Work the remaining butter into the flour until it's in even, pea-sizes pieces. Gently stir in the buttermilk to make a loose dough.

Turn the dough out onto a lightly floured work surface. Pat the dough into a 1/2-inch-thick rectangle. Fold the dough in thirds like a business letter. Pat the dough into a 5 by 8-inch rectangle about 3/4 inch thick. Use a 2- to 3-inch round cutter to make 6 biscuits, and put biscuits on the prepared baking sheet. Press together the scraps of dough, cut 2 more biscuits, and place them on the baking sheet.

Bake until the tops are lightly browned, about 15 minutes. Cool slightly on a rack before serving.


CATEGORIES:
View All

More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Grapevine Kentucky Buttermilk Biscuits

    Recipe courtesy of Jeff Mauro