Basic Cornmeal Biscuit
Yield
1 dozenPrep
20 minCook
12 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cornmeal
any color |
|
| 1 ½ | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 4 | tablespoons |
butter
|
|
| 1 | each |
eggs
lightly beaten |
|
| 1 ¼ | cups |
buttermilk
|
|
| 1 | x |
vegetable shortening
spray |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cornmeal
any color |
|
| 355 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 15 | ml |
sugar
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 6E+1 | ml |
butter
|
|
| 1 | each |
eggs
lightly beaten |
|
| 296 | ml |
buttermilk
|
|
| 1 | x |
vegetable shortening
spray |
*
|
Directions
Preheat oven to 425 degrees F.
In a food processor or large bowl, mix 1½ cups of the cornmeal with the flour, salt, sugar, cayenne pepper, baking powder and baking soda.
Cut the butter into the dry ingredients until the whole mixture is the texture of cornmeal.
Seperately mix the egg with the buttermilk, and stir all but 2 tablespoons of this liquid into the dry mixture.
Mix just enough to make a uniformly moistened dough.
Dust a clean board with half the remaining cornmeal, and turn the dough out onto the floured surface.
Sprinkle the top with the remaining cornmeal, and with flowered hands, gently push the dough into a circle about a ½ inch thick.
Cut with a 2 or 3 incht; biscuit cutter, and place biscuits close together on a greased cookie sheet.
Brush top of the biscuits with the reserved buttermilk egg mixture.
Bake in the preheated oven until puffed and brown, about 12 minutes.
Cool for a few minutes before serving.
