Cornmeal Biscuits
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 cup
All-Purpose Flour1.5 tsps
Baking Powder (double-acting)1 tsp
Sugar1 tsp
Salt6 tbsps
Half-And-HalfDirections:
1
In a bowl stir together the flour, 1/4 cup of the cornmeal, the baking powder, the sugar, and the salt, add the butter, and blend the mixture until it resembles coarse meal
2
Add the half-and-half and stir the mixture until it just forms a sticky dough
3
Gather the dough into a ball, knead it gently 6 times on a lightly floured surface, and roll or pat it out 1/2 inch thick
4
Cut out 6 rounds with a 2 1/2-inch cutter dipped in flour and transfer them to an ungreased baking sheet
5
Sprinkle the remaining 1 teaspoon cornmeal over the tops of the rounds and bake the biscuits in the middle of a preheated 450°F
6
Oven for 12 to 14 minutes, or until they are golden
7
In a bowl stir together the flour, 1/4 cup of the cornmeal, the baking powder, the sugar, and the salt, add the butter, and blend the mixture until it resembles coarse meal
8
Add the half-and-half and stir the mixture until it just forms a sticky dough
9
Gather the dough into a ball, knead it gently 6 times on a lightly floured surface, and roll or pat it out 1/2 inch thick
10
Cut out 6 rounds with a 2 1/2-inch cutter dipped in flour and transfer them to an ungreased baking sheet
11
Sprinkle the remaining 1 teaspoon cornmeal over the tops of the rounds and bake the biscuits in the middle of a preheated 450°F
12
Oven for 12 to 14 minutes, or until they are golden