Cornmeal Biscuits
Recipe by Nicole Thom-Arens
Makes 6 to 8 biscuits depending on the size of your biscuit cutter
This biscuit is more biscuit than cornbread, but the cornmeal adds a little crunch and texture to a traditional baking powder biscuit. They are the perfect accompaniment to a bowl of chili but are also great served fresh for breakfast with warm fruit compote.
I swap half the butter for Greek yogurt to cut down on the fat. These are best eaten the same day. If you do save leftovers, know they will be a little chewier the next day because of the yogurt.
I swap half the butter for Greek yogurt to cut down on the fat. These are best eaten the same day. If you do save leftovers, know they will be a little chewier the next day because of the yogurt.
Ingredients:
1/2 cup cornmeal3/4 cup buttermilk1/4 cup nonfat Greek yogurt1 1/2 cups all-purpose flour2 tablespoons granulated sugar1 teaspoon salt3 teaspoons baking powder1/4 cup unsalted butter, chilled and cubed
Instructions:
1. Preheat oven to 450 degrees. 2. Line a baking sheet with parchment paper. 3. Combine cornmeal, buttermilk, and yogurt in a medium bowl or measuring cup. Set aside. 4. In a large bowl, combine flour, sugar, salt, and baking powder. 5. Cube the butter. 6. With a pastry cutter, combine the butter with the flour mixture. You want to achieve a fine crumb. 7. Make a well in the flour mixture. Add the buttermilk, yogurt, and cornmeal mixture. 8. Stir with a wooden spoon to combine. 9. Knead the dough on a clean work surface until a dough begins to form. 10. Pat out the dough into a circle, about 3/4- to 1/2-inch thick. 11. With your biscuit cutter, push down into the dough to make a biscuit. *It is critical not to twist the cutter. If you twist the cutter, the biscuits will not rise. Just push the cutter down and bring it right back up. 12. Gather and knead remaining dough and continue cutting biscuits until you’ve used all or most of the dough. (I always have a few scraps leftover.)13. Place the biscuits on the parchment-lined baking sheet and bake at 450 degrees for 8 to 12 minutes. (Be sure to watch the bottoms of these—they like to burn.) 14. Remove the biscuits when the bottoms are a deep golden brown and the tops are just slightly golden on the edges. 15. Immediately remove from the pan and cool on a cooling rack.
1/2 cup cornmeal3/4 cup buttermilk1/4 cup nonfat Greek yogurt1 1/2 cups all-purpose flour2 tablespoons granulated sugar1 teaspoon salt3 teaspoons baking powder1/4 cup unsalted butter, chilled and cubed
Instructions:
1. Preheat oven to 450 degrees. 2. Line a baking sheet with parchment paper. 3. Combine cornmeal, buttermilk, and yogurt in a medium bowl or measuring cup. Set aside. 4. In a large bowl, combine flour, sugar, salt, and baking powder. 5. Cube the butter. 6. With a pastry cutter, combine the butter with the flour mixture. You want to achieve a fine crumb. 7. Make a well in the flour mixture. Add the buttermilk, yogurt, and cornmeal mixture. 8. Stir with a wooden spoon to combine. 9. Knead the dough on a clean work surface until a dough begins to form. 10. Pat out the dough into a circle, about 3/4- to 1/2-inch thick. 11. With your biscuit cutter, push down into the dough to make a biscuit. *It is critical not to twist the cutter. If you twist the cutter, the biscuits will not rise. Just push the cutter down and bring it right back up. 12. Gather and knead remaining dough and continue cutting biscuits until you’ve used all or most of the dough. (I always have a few scraps leftover.)13. Place the biscuits on the parchment-lined baking sheet and bake at 450 degrees for 8 to 12 minutes. (Be sure to watch the bottoms of these—they like to burn.) 14. Remove the biscuits when the bottoms are a deep golden brown and the tops are just slightly golden on the edges. 15. Immediately remove from the pan and cool on a cooling rack.