If you are looking for a simple solution to fill out a meal, these easy-to-make delicate biscuits are a perfect choice. The addition of cornmeal provides a slightly crunchy texture. They take about 30 minutes to prepare and bake, and are best served warm with some butter or a spot of jam if you please. If you have any biscuits left over from dinner, consider enjoying them for breakfast.
 Cornmeal Biscuits |
Recipe by Lisa Turner
Published on May 14, 2007
Simple, light and fluffy biscuits with a little crunchy cornmeal
Ingredients:
- 1 3/4 cups unbleached white flour
- 2/3 cup cornmeal
- 2 tablespoons white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup cold unsalted butter
- 1 cup buttermilk
Instructions:
Preheat an oven to 450° and grease a baking sheet or line with parchment paper. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Using two knives or a pastry cutter, cut the butter into the flour mixture until only small crumbs of butter are visible. Make a well in the center of the bowl and add the buttermilk. Stir until just combined. Spoon the dough onto the baking sheet. Alternately, you can gently shape the dough into 12 equal portions and transfer to the baking sheet. For fluffier biscuits, place the biscuits closer together on the baking sheet. For crustier biscuits, place the biscuits 2 inches apart. Bake in the oven for 10 to 12 minutes or until golden brown.
Makes 10 to 12 biscuits |
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