Post by mandie68 on May 26, 2004 14:32:43 GMT -5
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 Tbsp baking powder
1 tsp sugar
1/2 tsp salt
6 Tbsp butter, cut into small pieces
1/2 cup buttermilk, plus additional if necessary
1. Preheat oven to 425 F. Grease a baking sheet. Stir flour, cornmeal, baking powder, sugar and salt together in mixing bowl. Cut in butter until mixture resembles course crumbs.
2. Stir buttermilk into flour mixture to make a moist but not sticky dough, adding more buttermilk, a tablespoon at a time, if dough does not come together.
3. Turn dough out onto lightly floured surface. Knead 2 or 3 times and press into a flt disk. Roll out to about 3/4" thickness. With a 2" cutter, cut dough into rounds.
4. Place biscuits on prepared baking sheet about 1 1/2" apart. Bake biscuits until lightly browned, 12-13 minutes.
* To make spicy biscuits, add 1/4-1/2 teaspoon cayeene pepper to the dry ingredients.
** For tender biscuits, mix dough gently; do not overmix. Cut biscuits with a sharp-edged cutter. A dull cutter will pinch the top and the bottom of the biscuit together and biscuits will not be as light and flaky.
*** To add a touch of color and some crunch, replace up to one-third of the flour in any of your favorite biscuits and muffins with yellow cornmeal.
1/2 cup yellow cornmeal
1 Tbsp baking powder
1 tsp sugar
1/2 tsp salt
6 Tbsp butter, cut into small pieces
1/2 cup buttermilk, plus additional if necessary
1. Preheat oven to 425 F. Grease a baking sheet. Stir flour, cornmeal, baking powder, sugar and salt together in mixing bowl. Cut in butter until mixture resembles course crumbs.
2. Stir buttermilk into flour mixture to make a moist but not sticky dough, adding more buttermilk, a tablespoon at a time, if dough does not come together.
3. Turn dough out onto lightly floured surface. Knead 2 or 3 times and press into a flt disk. Roll out to about 3/4" thickness. With a 2" cutter, cut dough into rounds.
4. Place biscuits on prepared baking sheet about 1 1/2" apart. Bake biscuits until lightly browned, 12-13 minutes.
* To make spicy biscuits, add 1/4-1/2 teaspoon cayeene pepper to the dry ingredients.
** For tender biscuits, mix dough gently; do not overmix. Cut biscuits with a sharp-edged cutter. A dull cutter will pinch the top and the bottom of the biscuit together and biscuits will not be as light and flaky.
*** To add a touch of color and some crunch, replace up to one-third of the flour in any of your favorite biscuits and muffins with yellow cornmeal.