Drop Cornbread Biscuits
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 12-15 min @ 450° |
| Source | Smitten Kitchen.com |
| Yield / serves | 8-12 biscuits |
| Rating | Very good |
Ingredients
- 1 3/4 cups all-purpose flour
- 2/3 cup cornmeal
- 1 to 2 tablespoons granulated sugar (use 1 for a more savory biscuit)
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea or table salt
- 1/2 cup cold butter, in cubes
- 1 cup cold buttermilk
Preparation
Heat oven to 450°F. I covered my baking sheet with parchment paper but it shouldn’t be strictly necessary, and many shouldn’t go in this hot of an oven, so use your own discretion.
Stir flour, cornmeal, sugar, baking powder, and salt in the bottom of a large bowl with a fork or whisk. Add butter and toss to coat cubes in dry mixture. Use your finger or a pastry blender to break the butter into smaller and smaller bits, until the largest is pea-sized. Add buttermilk and stir once or twice, until a dough comes together.
Use a #16 scoop (1/4 cup) to scoop and drop dough onto a baking sheet. Or, press it gently into the bottom of your mixing bowl into roughly a circle. Cut into 8 or 12 wedges. Pull out one triangle of dough with a soup spoon for each biscuit, pressing it into a craggy, messy ball, then drop it onto your baking sheet. Repeat with remaining dough.
Bake for 12 to 14 or 15 minutes; smaller ones should be done at 12, larger ones at 14 or 15. Remove from oven and serve warm. Biscuits are best on the first day. On the second, gently rewarming them will improve the texture.
