Cornmeal Biscuits

Cornmeal Biscuits

So I'm back at it again with cornflour! Ever since I finally discovered cornflour in a Dutch grocery store, I've been wanting to bake ALL of the cornflour-recipes. It reminds me of my American heritage. In the Netherlands, there aren't many cornflour-recipes, in fact, there are few corn-recipes. Like corn on the cobb or corn casserole... not really known here. I know right, how do I live without it?

So I tried this recipe I saw online. But I definitely will look further for the ultimate corn biscuits recipe! This recipe has almost equal parts regular flour as cornflour, which made the biscuits a little grainy. Maybe it's because I'm using cornmeal instead of cornflour. Does anyone have experience in the two different kinds of ground corn?

Taste: 2.5 out of 5
Consistency: 3 out of 5
Overall appeal: 2.5 out of 5

Corn Flour Biscuits with Maple Butter:

Makes about 18 two inch biscuits
Preheat oven to 4oo degrees F.
In a food processor, blend together:
- 2 cups all purpose flour
- 2 cups unbleached yellow corn flour
- 9 tsp baking powder
- 1/2 tsp baking soda

Pulse in:
- 1/4 cup + 1 tbsp very cold vegetable shortening, cut in small cubes (I store mine in the freezer)
- 1/4 cup + 1 tbsp very cold salted butter, cut in small cubes

Do not over incorporate the shortening and butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour.
Transfer this mixture from the food processor into a large mixing bowl and make a well in the center. Pour in:
- 2 cups buttermilk

Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately.
Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough. I don’t even use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 1 & 1/2 inches.
Using a sharp 2 inch biscuit cutter cut the biscuits out an place them, almost touching, on a parchment paper lined baking sheet. I recommend aluminum baking sheets because they tolerate the higher oven temperature without burning the bottom of the biscuits. You can also try lining the an with a couple of layers of aluminum foil.

Bake in the preheated oven for about 20 minutes or until the tops of the biscuits are evenly golden brown. Delicious served warm with Maple Butter.

Cornmeal Biscuits


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