Cornbread biscuits PRINT
- YIELD: 15 biscuits
- PREP TIME: 30 min
- COOK TIME: 23 min
|3||cups self rising soft wheat flour|
|½||cup yellow self rising cornmeal mix|
|¼||cup cold butter, cut into pieces|
|¼||cup shortening, cut into pieces|
|1||tsp yellow cornmeal|
|2||TBSP butter melted|
Preheat oven to 500
Whisk together first 2 ingredients in a large bowl. Cut in cold butter and shortening with a pastry blender utnil mixture is crumbly. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto a heavily floured surgace; knead 3 or 4 times. Pat dough into a 3/4 inch thick circle.
Cut dough iwht a well floured 2 1/2 inch round cutter, rerolling as needed.
Sprinkle cornmeal on ungreased baking sheets. Lightly brush tops with 2 TBSP melted butter.
Bake at 500 for 13-15 minutes or until golden brown.