This is an easy recipe, but have some patience. The butter needs to be cut into the flour evenly and finely, almost until you can't see any bits of butter. Large pieces of butter will melt and leak out of the biscuits.
This recipe goes with Pork Tenderloin on Cornmeal Biscuits
Southern Living NOVEMBER 2004
Combine flour and cornmeal in a large bowl; cut in butter with a pastry blender or fork until crumbly. Add buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 2 to 3 times.
Pat or roll dough to a 1/2-inch thickness, and cut with a 2-inch round cutter. Place on lightly greased baking sheets. Reroll remaining dough, and proceed as directed. Brush tops with milk.
Bake at 425° for 13 to 15 minutes or until golden.
*White cornmeal may be substituted.
Note: For testing purposes only, we used Pillsbury Self-Rising Flour.
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