Recipe: Cornbread Biscuits

The taste of cornbread in a  a soft flaky quick biscuit.

Ingredients

2 cups self-rising flour

1 cup yellow cornmeal

2 tablespoons white sugar

½ teaspoon salt

1 teaspoon baking soda

1 stick (1/2 cup) very cold unsalted butter, cubed

1 ¼ cups cold buttermilk

2 tablespoons melted butter for brushing tops


Directions

Mix together self-rising flour, cornmeal, white sugar, salt, and baking soda. Add cubed, very cold butter and mix in with a pastry cutter/blender until the mixture is crumbly and the butter pieces are approximately the size of lentils.

Stir in the buttermilk with a fork until a crumbly dough forms, which can be pressed together with your hands.

Press into a square, and roll out into a 12 x12-inch square.

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Roll until the rectangle is about 3/4 inch thick, and then use a floured round cutter (mine was 2.75 inches) to punch out 8 biscuits.

Transfer cut dough to the prepared baking sheet

Press each biscuit lightly in the center with your thumb. Brush each biscuit lightly with melted butter.

Bake in the preheated oven until nicely risen and golden brown, 18 to 20 minutes. While still warm, brush with more melted butter if desired. Let cool before serving