Ingredients
- 1/2 1/2 to 110°F) warm water (100°F to 110°F)
- 1 1 1/4 1 (1/4-oz.) pkg. active dry yeast (2 1/4 tsp.)
- 1 1 3 teaspoon , plus 3 Tbsp. granulated sugar, divided
- 4 4 4 cups all-purpose flour, plus more for rolling out dough
- 1 1 1 cup plain yellow cornmeal
- 1 1 1 tablespoon baking powder
- 1 1/2 1 1/2 1/2 teaspoons salt
- 1 1 1 teaspoon baking soda
- 1/2 1/2 1/2 cup cold salted butter, cubed
- 1/2 1/2 1/2 cup cold vegetable shortening, cubed
- 2 2 2 cups whole buttermilk
- 6 6 6 tablespoons salted butter, melted and divided
Preparation
Step 1
Step 1
Stir together warm water, yeast, and 1 teaspoon of the sugar in a small bowl or 1-cup glass measuring cup. Let stand 5 minutes.
Step 2
Stir together flour, cornmeal, baking powder, salt, baking soda, and remaining 3 tablespoons sugar in a large bowl; cut butter and shortening into flour mixture with a pastry blender or 2 forks until crumbly. Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened. Cover bowl with plastic wrap, and chill at least 2 hours or up to 5 days.
Step 3
Preheat oven to 400°F. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Gently roll dough into a 1/2-inch-thick circle, and fold dough in half; repeat. Gently roll dough to 1/2-inch thickness; cut with a 2-inch round cutter. Reroll remaining scraps, and cut with cutter. Place rounds with sides touching in a 12-inch cast-iron skillet or on a parchment paper-lined baking sheet. (If using a 12-inch skillet, place remaining biscuits in a 10-inch skillet or on a baking sheet.) Brush biscuits with 3 tablespoons of the melted butter.
Step 4
Bake in preheated oven until golden brown, 15 to 20 minutes. Brush with remaining 3 tablespoons melted butter, and serve.