Monday, October 11, 2010

Cornmeal Biscuits

Wow! I am eating one right now. It is so good. I have at lest 14 recipes for biscuits and this is one of the best. It tastes like a biscuit and finishes like cornbread. A good southern dish. They are even good with gravy over them.

1 cup cornmeal
1 1/4 cup buttermilk
1 tablespoon honey
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 sticks unsalted butter (12 tablespoons), cut in 1/4" cubes, and chilled

Preheat a 12" dutch oven with 12 charcoals on bottom, and 16 on top. (450°f.)
Whisk cornmeal, buttermilk, and honey in a medium bowl; set aside and let sit 10 minutes. Pulse flour, baking powder, baking soda, salt, and butter in food possessor until resembles coarse meal. ( Electric, or Hand) Place flour mixture in large mixing bowl, add buttermilk mixture and stir until dough forms. Turn dough out onto lightly floured surface and knead until smooth, 8 to 10 times. Pat dough out some and roll to a smooth 9" circle, 3/4" thick. Using a 3 1/2" cutter, dipped in flour, cut out 7 rounds.( my have to make a small disc From trimmings for 7th one). Transfer to dutch oven. 1 in the meddle, and 6 around it. Bake until biscuits begin to rise, about 5 minutes, and then reduce heat to 400°f. by removing about 4 charcoals from bottom, 2 from top, and bake until golden brown, 8 to 12 minutes more. Remove all heat, and open lid. Let cool 5 minutes and transfer to wire rack. Serve worm or room temperature.


  1. Thanks so much for the tip on this one! Funny thing is I am good with the grit from cornmeal. I think it's the dryness associated with traditional buckwheat pancakes or gritty bread. I'm am definitely going to try this one soon but think I will replace a portion of the butter with lard ;)

  2. Good for you! I like the old fashion ways to cook. It will make them better.