Recipe: Buttermilk biscuits
- 2 1/3 cup all purpose flour
- 1 cup fine cornmeal
- 1 Tbsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. sugar
- 1/2 cup chilled Crisco or unsalted butter, cut into pieces
- 1 cup buttermilk
Preheat the oven to 400 degrees (F). Place the flour, cornmeal, baking powder, baking soda, salt and sugar in the bowl of a food processor fitted with the metal blade. Process to blend, add the cut up Crisco or butter and process, using quick on and off pulses, to make a crumbly mixture. Then, with the motor running, slowly pour in the buttermilk to make a firm but not sticky dough ( you may not need to use all of the buttermilk).
Remove from processor and lay out on a lightly floured work surface (if you use Wondra flour, the biscuits will be lighter). Pat the dough gently with the palm of your hand, or roll the dough with a lightly floured rolling pin, until it has a thickness of about 3/4” thick.
Cut the dough in typical rounds using a biscuit cutter that has been lightly dusted with flour, and using a spatula, place these on an ungreased baking sheet or dish, close together (or place them 1” apart if you want them crusty all over).
Lightly brush the tops of the biscuits with milk, and bake in the preheated oven for about 20 — 25 minutes or until nicely risen and lightly browned.