Cornmeal Buttermilk Biscuits

Ingredients

• 2 cups all purpose flour
• 1 cup plain yellow cornmeal
• 2 Tbsp granulated sugar
• 1 Tbsp baking powder
• 1 tsp salt
• 1 tsp baking soda
• 1/2 cup cold unsalted butter (cubed)
• 1 1/4 cup buttermilk (well shaken)
• 1 Tbsp unsalted butter (melted)

Instructions

1. 1

   Preheat oven to 425°F. Line a baking sheet with parchment paper. Set aside.

2. 2

   In a large bowl, use a whisk to sift together flour, cornmeal, sugar, baking powder, salt and baking soda. Using a pastry blender, food processor or two forks, cut butter into the mixture until it resembles coarse crumbs. (some pea-sized clumps are fine.)

3. 3

   Add buttermilk; stir with a rubber spatula just until combined and it forms a shaggy dough.

4. 4

   On a lightly floured surface, roll into a round 1/2 inch thick. Cut rounds with a 2 inch biscuit cutter, dipped in flour. Place biscuits on pan at least 2-inches apart. (You can also add a light dusting of cornmeal to the surface in addition to flour.)

5. 5

   Brush tops of the cornmeal biscuits with melted butter. Bake for 15-20 minutes or until puffed and golden brown.

6. 6

   Serve immediately with chili, soup, pinto beans or with butter and honey.