BUTTERMILK CORNMEAL BISCUITS

BUTTERMILK CORNMEAL BISCUITS

A really good kitchen moment—when a tray full of soft but crispy biscuits slides out of the oven with the sweet aroma and promise that dinner is about to happen.  And it’s an even better moment when you know it only took about 10 minutes to get them ready for the oven.  Buttermilk and cornmeal for a down-home flavor—add honey, butter and jam for icing on the “cake”.  Great with anything—breakfast, lunch, dinner, or any other time.

  • 1 ¼ cups flour
  • 2/3 cup cornmeal
  • 2 tblsp sugar
  • 1 tblsp baking powder
  • ½ tsp salt
  • 1 stick butter
  • 1 cup buttermilk (or scant cup milk + tblsp lemon juice or vinegar)

Whisk together all dry ingredients.  Cut in butter with pastry cutter until mixture looks like coarse crumbs.  Stir in buttermilk and mix until just combined.  Drop by biscuit size portions onto parchment lined baking sheet.  Bake at 450’ for 12-14 minutes, until tops look golden.

The Kitchen Hive

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