* Exported from MasterCook *
Biscuits, Cornmeal-Crusted Buttermilk
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon sugar
1/2 cup cold unsalted butter -- or fresh lard, cut
into cubes, plus butter for tops of biscuits
1 cup buttermilk -- to 1 1/4C
1 cup cornmeal -- or polenta
1. Preheat oven to 500F. Whisk flour, baking powder, salt, baking
soda, and sugar together in a large bowl.
2. Add lard and rub into flour mixture with your fingertips, or use
two knives to cut it in, until flour looks like fine meal with some
pea-size lumps.
3. Make a well in flour mixture and pour in 1C buttermilk. Blend
flour into buttermilk with your fingers. Mixture should be quite
moist; add a little more buttermilk if you need to (with lard, it's likely).
4. Spread half the cornmeal on a work surface and turn biscuit
dough onto cornmeal. Sprinkle with rest of cornmeal and pat into a
10" round, pressing in the cornmeal. Grease a large cast iron skillet.*
5. Cut dough into 12 wedges. Using a spatula, transfer wedges to
pan, spaced slightly apart so edges get crisp. Top each biscuit with
a dab of butter.
6. Bake until golden, 20 - 25 min.
*Order fresh lard from your butcher, or buy at a farmers'
market. You can also bake biscuits on a baking sheet, spaced a
little apart, if you like.
Make Ahead: Through step 5, 2 hrs.
Description:
"These can be shaped ahead and baked at the last minute."
Source:
"Sunset, Dec 2012"
Start to Finish Time:
"0:45"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 218 Calories; 8g Fat (34.4%
calories from fat); 4g Protein; 31g Carbohydrate; 2g Dietary Fiber;
21mg Cholesterol; 375mg Sodium. Exchanges: 2 Grain(Starch); 0
Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.