Cornmeal Biscuits
Serves: 8-10 Biscuits
 
Ingredients
  • 1⅓ cups all-purpose flour
  • ⅔ cup cornmeal
  • 2½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter, cold and cut into small cubes
  • ¾ cup buttermilk
Instructions
  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt. Add cold, cubed butter, and using your hands or a pastry cutter, work it into the flour until it's in even, pea-sizes pieces. Gently stir in the buttermilk. Turn the dough out onto a very lightly floured work surface. Form dough into a round. The dough will be crumbly, but should come together. Wrap in plastic wrap then place in the fridge for about 30 minutes.
  3. Turn the dough out onto the lightly floured surface. Pat the dough into a ½-inch-thick rectangle. Fold the dough in thirds (like a letter). Pat the dough into a 5 by 8-inch rectangle about 1 inch thick. Use a 2 inch round cutter to cut out biscuits to make 6 biscuits, and put biscuits on the prepared baking sheet.
  4. Bake until the tops are just beginning to lightly brown, about 12 minutes. Cool slightly on a rack before serving.
Notes
For the freezer: Once dough is cut out, freeze shaped circles in a single layer on a cookie sheet. Transfer to a freezer bag. Remove dough from freezer and let thaw slightly until cold, but no longer frozen. Cook according to directions.

Source: Adapted from Food Network.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/cornmeal-biscuits/