Since we now attend church in the afternoons, we have time to lounge about in the mornings. This leads to more complicated, generally tastier breakfasts than the normal oatmeal or toast. In other words, a great time to test out some breakfast recipes.
This recipe comes from the Food Network Kitchen.
Cornmeal Buttermilk Biscuits
Yield: 8 biscuits
Ingredients
1 1/3 cups all-purpose flour, plus as needed
2/3 cup polenta-style yellow cornmeal
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 heaping teaspoon sugar
1 teaspoon fine salt
6 tablespoons unsalted butter, diced
3/4 cup buttermilk
Directions
Set a rack in the center of the oven and preheat oven to 450 degrees F. Line a baking sheet with two layers of parchment paper.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt. Rub 2 tablespoons of the butter into the flour mixture with your fingertips, until it is completely incorporated. Work the remaining butter into the flour until it's in even, pea-sizes pieces. Gently stir in the buttermilk to make a loose dough.
Turn the dough out onto a lightly floured work surface. Pat the dough into a 1/2-inch-thick rectangle. Fold the dough in thirds like a business letter. Pat the dough into a 5 by 8-inch rectangle about 3/4 inch thick. Use a 2- to 3-inch round cutter to make 6 biscuits, and put biscuits on the prepared baking sheet. Press together the scraps of dough, cut 2 more biscuits, and place them on the baking sheet.
Bake until the tops are lightly browned, about 15 minutes. Cool slightly on a rack before serving.
1 1/3 cups all-purpose flour, plus as needed
2/3 cup polenta-style yellow cornmeal
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 heaping teaspoon sugar
1 teaspoon fine salt
6 tablespoons unsalted butter, diced
3/4 cup buttermilk
Directions
Set a rack in the center of the oven and preheat oven to 450 degrees F. Line a baking sheet with two layers of parchment paper.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt. Rub 2 tablespoons of the butter into the flour mixture with your fingertips, until it is completely incorporated. Work the remaining butter into the flour until it's in even, pea-sizes pieces. Gently stir in the buttermilk to make a loose dough.
Turn the dough out onto a lightly floured work surface. Pat the dough into a 1/2-inch-thick rectangle. Fold the dough in thirds like a business letter. Pat the dough into a 5 by 8-inch rectangle about 3/4 inch thick. Use a 2- to 3-inch round cutter to make 6 biscuits, and put biscuits on the prepared baking sheet. Press together the scraps of dough, cut 2 more biscuits, and place them on the baking sheet.
Bake until the tops are lightly browned, about 15 minutes. Cool slightly on a rack before serving.
We really liked these. Folding it over made the nice, flaky layers that I enjoy in my biscuits. I made them a little bit thinner than they were supposed to be and wished I hadn't. I think next time I make them I will make them thicker than suggested, so they can be even flakier. I will definitely make these again.
P.S. These would be great with biscuits and gravy, if you're into that type of thing.
Yum! Biscuits and gravy would be great for this weekend!
ReplyDeleteI made these over conference weekend to go with sausage gravy. I over-cooked them, and like you, I made them thinner (it made 10 instead of 8). They were good, but they would have been much better if they were thicker and not so crispy on the bottom.
ReplyDeleteI made these for dinner tonight using spelt flour. They were tasty. This is Emily.
ReplyDeleteOh yeah, I took mine out after 13 minutes and they were perfect, so maybe adjust the cooking time a bit.
ReplyDelete