We were after tender biscuits with hearty cornmeal taste-a simple goal that proved surprisingly tough to pull off.
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.
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