Cornmeal Biscuits

By fuzzygroup

Ingredients

• 1 cup (5 ounces) yellow cornmeal
• 1 1/4 cup buttermilk
• 1 Tbsp honey
• 2 cups (10 ounces) gluten free flour
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 12 Tbsp (1 and 1/2 sticks) cold unsalted butter cut in pieces

Preparation

Step 1

1. Preheat oven to 450°. Line a baking sheet with parchment paper.
2. Whisk the cornmeal, buttermilk and honey together in a large bowl and set aside.
3. Add the dry ingredients to the bowl of a processor along with the butter pieces and pulse about 10 times until the mixture resembles a coarse meal.
4. Add the buttermilk mixture and pulse just enough to bring the dough together.
5. Turn out onto a floured board and knead about 10 times until the dough is workable. Add in extra flour if it’s too wet.
6. Pat into a 9 inch round and cut out about 8 biscuits with a 2 1/2 to 2 3/4 inch biscuit cutter.
7. Bake for 5 minutes, until they just start to rise, and then turn down the heat to 400, and bake for another 8 to 10 minutes, until golden. Cool on a rack.