Cornbread Biscuits

Ingredients

• 3 cups self-rising soft-wheat flour
• 1/2 cup yellow self-rising cornmeal mix
• 1/4 cup cold butter, cut into pieces
• 1/4 cup shortening, cut into pieces
• 1 1/2 cups buttermilk
• 1 teaspoon yellow cornmeal
• 2 tablespoons butter, melted

Preparation

1. 1. Preheat oven to 500°. Whisk together first 2 ingredients in a large bowl. Cut in cold butter and shortening with a pastry blender until mixture resembles small peas and dough is crumbly. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
2. 2. Turn dough out onto a heavily floured surface; knead 3 or 4 times. Pat dough into a 3/4-inch-thick circle.
3. 3. Cut dough with a well-floured 2 1/2-inch round cutter, rerolling scraps as needed. Sprinkle cornmeal on ungreased baking sheets; place biscuits on baking sheets. Lightly brush tops with 2 Tbsp. melted butter.
4. 4. Bake at 500° for 13 to 15 minutes or until golden brown.
5. Note: We tested with White Lily Bleached Self-Rising Flour.