These tender biscuits are a fitting partner for the Creamed Collard Greens with Ham. They're also a Southern tradition with any vegetable plate.
1 cup all-purpose flour
1/2 cup cornmeal
1 1/2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1/2 cup low-fat buttermilk
How to Make It
Preheat oven to 450°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.
Turn dough out onto a lightly floured surface. Pat dough into an 8 x 4-inch rectangle. Cut dough by making 1 lengthwise cut and 3 crosswise cuts to form 8 biscuits. Place biscuits, 1 inch apart, on an ungreased baking sheet.
Bake at 450° for 12 minutes or until golden. Serve biscuits warm or at room temperature.
A little dense (but may be because my baking soda wasn't fresh), but good flavor. Overall I expected these biscuits to be a bit more fluffy in texture based upon the photo I had of them in my Way to Bake cookbook, but overall they were tasty. I think the cornmeal took away from "fluffy" of a traditional buttermilk biscuit, but that's not the recipe's fault; more my expectations were off. Otherwise, these were easy to make and I would definitely try them again. I served with the Chipotle-Shrimp and Chilled Avocado soup (also reviewed) and I thought the two recipes went together extraordinarily. The biscuit was hearty enough to round out the meal and use to scrape up the soup from the bottom of the bowl. I'm sure it would be excellent with tomato-basil and probably chowders; enjoy!
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