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SERVES:
12 biscuits

INGREDIENTS:

• 3 cups all-purpose flour


• 1 cup cornmeal


• 2 Tbs baking powder


• 2 Tbs sugar


• 1 tsp salt


• 6 Tbs cold, unsalted butter, cut into small cubes


• 1 1/2 cups buttermilk (or 1-2 Tbs more as needed)

PROCEDURE:

Preheat the oven to 400 degrees and use a large mixing bowl to combine 3 cups all-purpose flour with 1 cup cornmeal, 2 Tbs baking powder, 2 Tbs sugar, 1 tsp salt and then add 6 Tbs cold unsalted butter, that has been cut into small cubes, and use your fingers to incorporate that.

Once the butter is well incorporated, add 1 1/2 cups buttermilk and gently mix that together until it just forms a ball.

Next, roll the dough out on a floured work surface until it is about 1 1/2 inches thick and then use a biscuit cutter to cut it into biscuits....placing those onto a baking tray as you go.

Roll the leftover dough out again and cut those into biscuits and then pop the tray onto the center rack of the preheated oven.

These will take just about 14-15 minutes to bake....and you'll want to spin the tray half way around once while it is in there.....the biscuits will be a nice golden brown on top when they are done.

HINTS:

If you don't want to use the cornmeal just use 4 cups total of all-purpose flour instead and add 1 tsp of lemon juice or white vinegar to regular milk if you don't have the buttermilk.

These are great served alongside rustic soups.