Cornmeal gives biscuits a slight crunchiness and a golden hue.
- 1 1/2 cups all-purpose flour, plus more for rolling out dough
- 1/4 cup plus 2 tablespoons yellow cornmeal
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 tablespoons sugar
- 6 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces, plus more for topping, if desired
- 3/4 cup plus 1 tablespoon nonfat buttermilk
- Honey (optional)
Heat oven to 400 degrees. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar. Using your fingers or a pastry cutter, cut butter into flour mixture. Using a wooden spoon, stir in 3/4 cup buttermilk until the mixture holds together.
Line a baking sheet with parchment paper. On a lightly floured work surface, roll out dough to a 1-inch thickness. Using a 2-inch-round cookie cutter or a drinking glass, cut out eight rounds, and place on prepared parchment; discard scraps of dough. Brush tops of biscuits with remaining tablespoon buttermilk. Bake until golden and puffy, about 12 minutes. If desired, spread with butter or honey. Serve warm.
SourceMartha Stewart Living