Serves 14
30 min
Blue Cornmeal Biscuits
Recipe GLPRc443a42b15fdb8
Rustic Southern biscuits made with a blend of self-rising flour and blue cornmeal, featuring a tender crumb and subtle sweetness. The cornmeal adds a distinctive flavor and beautiful color, while the butter creates flaky layers. Perfect for breakfast, brunch, or alongside savory dishes.
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Ingredients
1 1/2 cups self-rising flour
1 1/4 cups blue cornmeal, divided
1 tablespoon brown sugar
1/4 cup butter, cut into small pieces
1 1/4 cups milk, divided
Butter, softened or melted, for finishing
Directions
Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, whisk together the self-rising flour, 1 cup of the blue cornmeal, and brown sugar until well combined.
Add the butter pieces to the dry ingredients and use a pastry cutter, two knives, or your fingertips to work the butter into the flour mixture until it resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.
Create a well in the center of the mixture and pour in 1 cup of the milk. Using a fork or wooden spoon, gently fold and stir until a shaggy dough just comes together, being careful not to overwork it.
Turn the dough out onto a work surface lightly dusted with the remaining 1/4 cup of blue cornmeal. Using the remaining milk as needed on your hands to prevent sticking, gently pat the dough into a round about 3/4 inch thick.
Using a 2-inch biscuit cutter or glass, cut out rounds from the dough, re-rolling scraps gently once to create additional biscuits. You should yield approximately 14 biscuits.
Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart.
Bake for 12 to 15 minutes, until the biscuits are golden brown on top.
Remove from the oven and brush the warm biscuits with softened or melted butter. Serve warm.
