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Tuesday, May 27, 2014

Beans, Biscuits and Bread Part Two - Cornmeal and Buttermilk Biscuits


From the kitchen of One Perfect Bite...I found the recipe for these biscuits on the Food Network website. It caught my eye because I was looking for something to serve with the bean trio that was being sampled for the holiday barbecue. I thought the touch of cornmeal would add some texture to the biscuits and go well with the spicy sweet flavor of the beans we were testing. I must tell you, these biscuits are lovely. I do want to clarify what I think was meant by the specification for "polenta-style" cornmeal. I think it is fair to categorize any medium to coarse ground cornmeal as "polenta-style" and if you avoid the really finely ground type you'll be fine. As with any biscuit, you'll want to use an easy hand and be sure not to overwork the dough. This recipe can be doubled if you have a gang to feed. Do give these biscuits a try. I really think you'll like them. Here is how they're made.


Cornmeal and Buttermilk Biscuits..from the kitchen of One Perfect Bite courtesy of The Food Network

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:
1) Set a rack in center of oven and preheat oven to 450 degrees F. Line a baking sheet with two layers of parchment paper.
2) Whisk together flour, cornmeal, baking powder, baking soda, sugar, and salt in a large bowl. Rub 2 tablespoons of butter into flour mixture with your fingertips, until it is completely incorporated. Work remaining butter into flour until it's in even, pea-sizes pieces. Gently stir in the buttermilk to make a loose dough.
3) Turn dough out onto a lightly floured work surface. Pat dough into a 1/2-inch-thick rectangle. Fold dough in thirds like a business letter. Pat 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 prepared baking sheet. Press together scraps of dough, cut 2 more biscuits, and place them on baking sheet.
4) Bake until tops are lightly browned, about 15 minutes. Cool slightly on a rack before serving. Yield: 6 biscuits.

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8 comments :

Beastie said...

Wonder, if you ever taste a hungarian "pogácsa" what looks similar but more juicy and yummy with a bit of fat added. Thanks for the recioe :)

Tricia @ Saving room for dessert said...

These do sound wonderful Mary! Love the addition of cornmeal - a cross between biscuit and cornbread - yum!

We are not Martha said...

I'm seriously craving biscuits now!!

Sues

David said...

Mary, We love biscuits and this is a very interesting variation from the norm! Thanks and Take Care, Big Daddy Dave

Velva said...

I love a good biscuit and I think this would have a really nice texture and slathered in jam with a cup of coffee…DELICIOUS.

Velva

yellowfish said...

Those biscuits look so perfect! And, I love things with cornmeal, maybe I'll finally have to give biscuit making a shot!

Melinda said...

Well, I must say you had me at
"biscuit." Love them!

Have a great weekend.

M :)

Carol at Wild Goose Tea said...

I like the idea of the cornmeal in the biscuits. I like biscuits period because you can serve a hot bread very quickly. It's a good way to fill out a meal---as you know. Smiles---

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