really good. I think the secret is a fine, floury cornmeal as noted below. They had a nice, subtle cornmeal taste. Recipe from Cook's Country TV.
Cornmeal Biscuits
1 cup cornmeal*
1 1/4 cups buttermilk**
1 Tbs honey
2 cups all-purpose flour
1 Tbs baking powder
1/2 tsp baking soda
1 tsp salt
12 Tbs (1 1/2 sticks) unsalted butter , cut into 1/2-inch pieces and chilled
1. Adjust oven rack to middle position and heat oven to 450 degrees.
2. Line baking sheet with parchment paper.
Soak cornmeal
1. Whisk cornmeal, buttermilk, and honey in large bowl; let sit 10 minutes.
Process dough
1. Pulse flour, baking powder, baking soda, salt, and butter in food processor until mixture resembles coarse meal. Add to bowl with buttermilk mixture and stir until dough forms.
Knead
1. Turn dough out onto lightly floured surface and knead until smooth, 8 to 10 times. Pat dough into 9-inch circle, about 3/4-inch-thick. Using 2 1/2-inch biscuit cutter dipped in flour, cut out rounds (dipping cutter in flour after each cut) and transfer to prepared baking sheet. Gather remaining dough and pat into 3/4-inch-thick circle. Cut rounds from dough and transfer to baking sheet.
Bake
1. Bake until biscuits begin to rise, about 5 minutes, and then reduce oven temperature to 400 degrees and bake until golden brown, 8 to 12 minutes more. Let cool 5 minutes on sheet, then transfer to wire rack. Serve warm or let cool to room temperature.
Yield: 12 biscuits
Tips
*Avoid coarsely ground cornmeal, which makes gritty biscuits.
**If you don’t have buttermilk, whisk 1 tablespoon lemon juice into 1 1/4 cups of milk and let it stand until slightly thickened, about 10 minutes.
Biscuits can be stored in airtight container at room temperature for 2 days
Recipe Type
Bread
Source
Source: Cook’s Country: Ultimate Ham Dinner
http://www.cookscountrytv.com/recipes/detail.asp?docid=18538
Cornmeal Biscuits
1 cup cornmeal*
1 1/4 cups buttermilk**
1 Tbs honey
2 cups all-purpose flour
1 Tbs baking powder
1/2 tsp baking soda
1 tsp salt
12 Tbs (1 1/2 sticks) unsalted butter , cut into 1/2-inch pieces and chilled
1. Adjust oven rack to middle position and heat oven to 450 degrees.
2. Line baking sheet with parchment paper.
Soak cornmeal
1. Whisk cornmeal, buttermilk, and honey in large bowl; let sit 10 minutes.
Process dough
1. Pulse flour, baking powder, baking soda, salt, and butter in food processor until mixture resembles coarse meal. Add to bowl with buttermilk mixture and stir until dough forms.
Knead
1. Turn dough out onto lightly floured surface and knead until smooth, 8 to 10 times. Pat dough into 9-inch circle, about 3/4-inch-thick. Using 2 1/2-inch biscuit cutter dipped in flour, cut out rounds (dipping cutter in flour after each cut) and transfer to prepared baking sheet. Gather remaining dough and pat into 3/4-inch-thick circle. Cut rounds from dough and transfer to baking sheet.
Bake
1. Bake until biscuits begin to rise, about 5 minutes, and then reduce oven temperature to 400 degrees and bake until golden brown, 8 to 12 minutes more. Let cool 5 minutes on sheet, then transfer to wire rack. Serve warm or let cool to room temperature.
Yield: 12 biscuits
Tips
*Avoid coarsely ground cornmeal, which makes gritty biscuits.
**If you don’t have buttermilk, whisk 1 tablespoon lemon juice into 1 1/4 cups of milk and let it stand until slightly thickened, about 10 minutes.
Biscuits can be stored in airtight container at room temperature for 2 days
Recipe Type
Bread
Source
Source: Cook’s Country: Ultimate Ham Dinner
http://www.cookscountrytv.com/recipes/detail.asp?docid=18538