Cornmeal Buttermilk Biscuits
- Difficulty: Easy
- Yield: 8 biscuits
- Nutritional Information per Serving (1 of 8 servings): Calories 213, Total Fat 9 g, Saturated Fat 6 g, Carbohydrates 28 g, Dietary Fiber 1 g, Sugars 2 g, Protein 4 g, Cholesterol 24 mg, Sodium 189 mg
- Total Time: 45 minutes
- Preparation: 30 minutes
- Cooking: 15 minutes
Ingredients
- 1 1/3 cups all-purpose flour, plus extra for dusting
- 2/3 cup yellow cornmeal (polenta-style)
- 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
Instructions
- Preheat your oven to 450F and position a rack in the middle. Line a baking sheet with two sheets of parchment paper for easy cleanup and perfect results.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt. Rub in 2 tablespoons of the diced butter with your fingertips until blended, then work in the rest until pea-sized bits form. Gently stir in the buttermilk to create a soft, shaggy dough that promises flaky layers.
- Turn the dough onto a lightly floured surface and pat into a 1/2-inch thick rectangle. Fold it into thirds like a business letter for extra rise. Pat into a 5-by-8-inch rectangle, about 3/4-inch thick. Cut out 6 biscuits with a 2- to 3-inch round cutter and place on the sheet. Gently gather scraps, pat together, and cut 2 morethese will bake up golden and irresistible.
- Bake until the tops are lightly golden, about 15 minutes. Cool slightly on a rack, then dig inthese tender, corn-flecked biscuits will steal the show at brunch!
