buttermilk biscuit recipes :: part 2, cornmeal
probably the most popular biscuit in this 3 part biscuit series is the cornmeal biscuit. the reasons are these: they are easy to make (my 3 yr. old loves to make these with me), i nearly always have the ingredients on hand, they're super tasty as they are or with any number of toppings--butter, jam, honey, peanut butter--whatever you like! as i mentioned last time i've had a bee in my bonnet about biscuit-making lately. see, i'm a collector. i have stacks of pages ripped out of magazines--pages of recipes. one month, years ago in Living, martha stewart did a spread on biscuits. since then, i have held on to the pages vowing to someday make all the biscuits in the spread. and so now, i'm trying to make good! and i've made these 3 times now. and yeah, they're GOOD.
Cornmeal Drop Biscuits
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal, preferably stone-ground
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1/2 cup (1 stick) unsalted butter
- 1 cup plus 1 tablespoon milk
- Preheat oven to 375 degrees. In a medium bowl, combine flour, cornmeal, baking powder, salt, and sugar. Whisk to combine. Add the butter, and, using a pastry blender or two knives, cut it in until mixture resembles coarse crumbs.
- Add milk, and stir until just combined
- Spoon 10 mounds, about 1/2 cup each, onto baking sheet 1 inch apart; bake until biscuits start to brown, about 20 minutes. Remove from oven; cool on a wire rack. Serve warm.
there's still time to join this month's cookie carnival!