Cornmeal Biscuits

From Cook's Country | February/March 2009

Why this recipe works:

We used a food processor to cut the chilled butter quickly into the dry ingredients for our Cornmeal Biscuits. To transform the hard and gritty cornmeal, we softened it by soaking it in buttermilk. Kneading the dough briefly ensured evenly textured biscuits that rose high instead of spreading.… read more

We used a food processor to cut the chilled butter quickly into the dry ingredients for our Cornmeal Biscuits. To transform the hard and gritty cornmeal, we softened it by soaking it in buttermilk. Kneading the dough briefly ensured evenly textured biscuits that rose high instead of spreading.

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Makes 12 biscuits

If you don’t have buttermilk, whisk 1 tablespoon lemon juice into 1¼ cups of milk and let it stand until slightly thickened, about 10 minutes. Avoid coarsely ground cornmeal, which makes gritty biscuits.

Ingredients

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