I am a lover of all things carbohydrate, be it biscuits, pasta, bread, crackers, or muffins. That’s why this buttermilk cornmeal biscuit recipe is a favorite of mine.
4oz.(1 stick) COLD buttercut into 1/2 tablespoon sized pieces
1cup(8 fl. oz.) buttermilk
3Tablespoonshoney
FOR THE HONEY BUTTER
4oz.(1 stick) unsalted butterroom temperature
2Tablespoonshoney
Instructions
Preheat oven to 450 degree.
In a large bowl, whisk all of the dry ingredients until combined.
Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs. Try not to overwork the butter, keeping it as cold as possible.
Add buttermilk and honey and mix with a fork until dough forms a ball (it will be sticky)
Turn out the dough onto a lightly floured surface and knead 4-5 times, adding flour if needed to prevent sticking.
Roll out into a 9” diameter circle and cut out biscuits with a 2” biscuit cutter that’s been dipped into flour. Place onto a baking sheet that’s been lined with parchment paper.
Brush tops of biscuit with buttermilk to help with browning and luster.
Bake for approximately 15 minutes, or until nicely browned on top.
FOR THE HONEY BUTTER
In a small bowl, combine the softened butter and the honey until smooth and creamy.