These light-as-air drop biscuits are perfect for crumbling into any fall chili or soup.
Cornmeal Drop Biscuits
2014-10-31 23:54:26
Yield: approximately 1 dozen biscuits
Ingredients
- 2 cups self-rising flour
- ½ cup stone-ground white cornmeal
- ⅔ cup cold unsalted butter, cut into pieces
- 1 to 1 ¼ cups whole buttermilk
Instructions
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- In a large bowl, stir together flour and cornmeal. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Add 1 cup buttermilk, stirring until a soft dough forms. (Add remaining ¼ cup buttermilk, 1 tablespoon at a time, if needed.)
- Drop dough on prepared pan, spacing 1 inch apart (approximately 3 tablespoons dough per biscuit).
- Bake until golden brown, 12 to 14 minutes.
Taste of the South https://tasteofthesouthmagazine.com/
