Cornmeal Buttermilk Biscuits

By newbaucher

Jenn's Notes: I added extra buttermilk, because the dough seemed a little dry and I ended up with a fairly sticky dough. I don't know if that is why my biscuits ended up so moist, but that is how I will make them from now on, because I loved them.

Ingredients

• 1 c. cornmeal
• 1 1/4 c. buttermilk
• 2 Tbl. honey
• 2 c. all-purpose flour
• 1 Tbl. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt
• 1 1/2 sticks (12 Tbl.) unsalted butter, cut into chunks

Preparation

Step 1

Whisk together the cornmeal, buttermilk and honey. Let rest for 10 minutes to soften the cornmeal. Add the flour, baking powder, baking soda and salt to a food processor. Add the cold cubed butter and pulse until it resembles coarse sand. If you don't have a food processor you can either use a pastry cutter or your hands to cut in the butter. Add the dry ingredients to the wet ingredients and fold together using a rubber scraper until no streaks of flour remain. Lightly flour board. Knead dough a few times and pat out into a 9'' circle, 3/4'' thick. Cut out biscuits using a 2 1/2'' cutter. Transfer biscuits to a parchment paper lined baking sheet. Bake at 450 degrees for 5 minutes, until they just start to rise. Lower temperature to 400 degrees and bake for 8-12 minutes or until golden and risen. Yield: 12 biscuits.