Prep 15 mins
Cook 12 mins
Whenever I crave fresh bread, and I want something quick I make homemade biscuits. It doesn't matter what time of day it is, I love hot biscuits. I found this recipe in Betty Crocker's Old Fashioned Cookbook (1990), and I wasn't sure about using cornmeal. WOW! These are so tasty they melt in your mouth. The cornmeal adds just a little different flavor, and you can't stop eating them. I will definitely make these again, and I don't normally make the same recipe twice. Serve with butter, homemade jam, or honey.
- 1⁄2 cup firm butter
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup yellow cornmeal
- 3 teaspoons baking powder
- 2 teaspoons sugar
- 1⁄2 teaspoon salt
- 3⁄4 cup milk
- yellow cornmeal
- Heat oven to 450.
- Cut butter into flour, cornmeal, baking powder, sugar, and salt with pastry blender until mixture resembles fine crumbs.
- Stir in milk until dough leaves side of bowl (dough will be soft and sticky).
- Turn dough onto lightly floured surface.
- Knead lightly 10 times.
- Roll or pat 1/2 inch thick.
- Cut with floured 2 1/2" round cutter.
- Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides.
- Sprinkle cornmeal lightly over biscuits.
- Bake 12 to 14 minutes or until golden brown.
- Remove from cookie sheet immediately.
These biscuits were great! They didn't rise much (as you can see from the photo), but they were still light and delicious! I served them warm from the oven. Made for New Kids On The Block Tag Game 1/8/09.
These turned out really well. Mine actually rose quite a bit though, sorry, no picture! Will be making again.