Cornmeal Biscuits
By America's Test KitchenPublished on July 11, 2012
Time
50 minutes
Yield
Makes 12 biscuits
Ingredients
1 cup (5 ounces/142 grams) cornmeal 1 ¼ cups buttermilk 1 tablespoon honey 2 cups (10 ounces/283 grams) all-purpose flour 1 tablespoon baking powder ½ teaspoon baking soda 1 teaspoon salt 12 tablespoons unsalted butter, cut into ½-inch pieces and chilled
Before You Begin
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.
Instructions
- 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.
- 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.
- 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.
- 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.)
Time
50 minutesYield
Makes 12 biscuitsIngredients
1 cup (5 ounces/142 grams) cornmeal
1 ¼ cups buttermilk
1 tablespoon honey
2 cups (10 ounces/283 grams) all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
12 tablespoons unsalted butter, cut into ½-inch pieces and chilled
Test Kitchen Techniques
Ingredients
1 cup (5 ounces/142 grams) cornmeal
1 ¼ cups buttermilk
1 tablespoon honey
2 cups (10 ounces/283 grams) all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
12 tablespoons unsalted butter, cut into ½-inch pieces and chilled
Test Kitchen Techniques
Ingredients
1 cup (5 ounces/142 grams) cornmeal
1 ¼ cups buttermilk
1 tablespoon honey
2 cups (10 ounces/283 grams) all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
12 tablespoons unsalted butter, cut into ½-inch pieces and chilled
Test Kitchen Techniques
Why This Recipe Works
We used a food processor to cut the chilled butter quickly into the dry ingredients for our Cornmeal Biscuits. To transform the hard and gritty cornmeal, we softened it by soaking it in buttermilk. Kneading the dough briefly ensured evenly textured biscuits that rose high instead of spreading.
Before You Begin
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.
Instructions
- 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.
- 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.
- 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.
- 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.)
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