Cornmeal gives these buttermilk biscuits extra texture and flavor. They're especially good with a hearty stew, bowl of chili, or beans.
The biscuits freeze well, too. Just bake them, freeze them in a single layer on a baking sheet, and then put them in freezer bags. Or freeze the unbaked biscuits the same way and then bake as directed until golden brown.
The biscuits make a great casserole or pot pie filling as well. Arrange unbaked biscuits over the filling and bake until the biscuits are golden brown. See the tips for more ideas.
- 1 3/4 cups all-purpose flour, about 8 ounces, Spoon and Sweep Method
- 1/3 cup cornmeal
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 tablespoons sugar
- 6 tablespoon cold unsalted butter, cut in small pieces
- 3/4 cup plus 2 tablespoons buttermilk
- Heat the oven to 425 F. Line a large baking sheet with parchment paper or lightly grease it.
- In a large bowl or the bowl of a food processor, combine the flour, cornmeal, baking powder, soda, salt, and sugar. Pulse or whisk to blend.
- Add the chilled butter pieces and pulse about 8 to 10 times or use a pastry blender or fingers. The mixture should look like coarse meal with some pieces about the size of small peas.
- If using the food processor, dump the mixture into a bowl. Add the buttermilk and mix just until a soft dough has formed.
- Dump the dough out onto a lightly floured surface and knead just a few times to bring the dough together. Overworking the dough will produce tough biscuits. Pat the dough out into a circle about 3/4- to 1-inch thick. Cut out with biscuit cutters, 2-inch or 2 1/2-inch in size.
- Arrange the biscuits on the parchment paper-lined baking sheet.
- Bake for 12 to 15 minutes, or until the biscuits are golden brown.
Makes 10 to 15 biscuits, depending on the size of the cutters.
- Did you know that twisting the cutter when you cut out a biscuit can cause a lop-sided rise in the oven? Try to resist the urge to twist!
- For the lightest, flakiest biscuits, handle the biscuit dough as little as possible. Mix until moistened and then knead a few times to make a soft, smooth dough.
- Use these biscuits as a casserole topping. Put pot pie filling, a stew, or chili in a baking dish and top with the unbaked biscuits. Bake until the biscuits are browned and the filling is bubbling.
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|Nutritional Guidelines (per serving)|
|Total Fat||9 g|
|Saturated Fat||4 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||2 g|