Cornmeal Biscuits

There will be no more dry cornmeal muffins around here. They have been replaced by the recipe I found in Cook's Country (Feb. 2009) for Cornmeal Biscuits. These are a tender biscuit with a nice cornmeal flavor. I did use an extra splash of buttermilk in mine as I like regular biscuits a bit more moist and tender from an addition of extra buttermilk. But else wise it was great as is. Serve with honey and butter and it's a great accompaniment to chili or bean soup.

Cornmeal Biscuits
2/2009

If you don’t have buttermilk, whisk 1 tablespoon lemon juice into 1¼ cups of milk and let it stand until slightly thickened, about 10 minutes. Avoid coarsely ground cornmeal, which makes gritty biscuits.

Makes 12 biscuits

1	cup cornmeal
1 1/4	cups buttermilk
1	tablespoon honey
2	cups all-purpose flour
1	tablespoon baking powder
1/2	teaspoon baking soda
1	teaspoon salt
12	tablespoons unsalted butter , cut into 1/2-inch pieces and chilled

1. SOAK CORNMEAL Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper. Whisk cornmeal, buttermilk, and honey in large bowl; let sit 10 minutes.

2. PROCESS DOUGH Pulse flour, baking powder, baking soda, salt, and butter in food processor until mixture resembles coarse meal. Add to bowl with buttermilk mixture and stir until dough forms.

3. KNEAD Turn dough out onto lightly floured surface and knead until smooth, 8 to 10 times. Pat dough into 9-inch circle, about ¾ inch thick. Using 2½-inch biscuit cutter dipped in flour, cut out rounds (dipping cutter in flour after each cut) and transfer to prepared baking sheet. Gather remaining dough and pat into ¾-inch-thick circle. Cut rounds from dough and transfer to baking sheet.

4. BAKE Bake until biscuits begin to rise, about 5 minutes, and then reduce oven temperature to 400 degrees and bake until golden brown, 8 to 12 minutes more. Let cool 5 minutes on sheet, then transfer to wire rack. Serve warm or let cool to room temperature. (Biscuits can be stored in airtight container at room temperature for 2 days.)