Cornmeal Drop Biscuits
- Yield: Makes 10
Photography: not applicable
Source: Holiday Baking 2002, Special Issue 2002
- 1 1/2 cups all-purpose flour
- 3/4 cup fine yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar
- 1/2 cup (1 stick) unsalted butter, cold, cut into small pieces
- 1 cup milk
Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs with a few larger clumps remaining.
Pour in milk; using a rubber spatula, fold milk into dough, working in all directions and incorporating crumbs at the bottom of the bowl, until dough just comes together. The dough will be slightly sticky; do not overmix.
With two large spoons, drop mounds of dough (about 1/3 cup each) about 1 1/2 inches apart on the prepared baking sheet.
Bake, rotating sheet halfway through, until biscuits are golden, 15 to 20 minutes. Slide parchment and biscuits onto a wire rack to cool.