|Nutritional Guidelines (per serving)|
|Servings: 10 to 12 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 the biscuits, 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 them as directed until golden brown.
The biscuits make a great casserole or pot pie topping 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
Gather the ingredients.
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 the dry ingredients thoroughly.
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.
- 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.