Cornbread biscuits

By debrcovey

Ingredients

• 3 cups self rising soft wheat flour
• 1/2 cup yellow self rising cornmeal mix
• 1/4 cup cold butter, cut into pieces
• 1/4 cup shortening, cut into pieces
• 1 1/2 cup buttermilk
• 1 tsp yellow cornmeal
• 2 TBSP butter melted

Details

Servings 15
Preparation time 30mins
Cooking time 53mins

Preparation

Step 1

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.