Photo: Iain Bagwell; Styling: Buffy Hargett 
Hands-on Time
20 Mins
Total Time
45 Mins
Yield
Makes about 2 dozen

Press straight down with a biscuit cutter or glass for higher rising biscuits. If you twist the cutter, you'll seal the edges of the dough and the biscuits won't bake as tall.

 

How to Make It

Step 1

Preheat oven to 425°. Combine flour and cornmeal in a large bowl. Cut butter into 1/2-inch-thick slices. Sprinkle butter over flour mixture, and toss. Cut butter into flour mixture with a pastry blender until crumbly. Cover and chill 10 minutes. Stir in chives. Add buttermilk, stirring just until dry ingredients are moistened.

Step 2

Turn dough out onto floured surface, and knead 3 or 4 times, gradually adding additional self-rising flour as needed. With floured hands, pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches); dust top with flour. Fold dough over itself in 3 sections, starting with short end (as if folding a letter-size piece of paper). Repeat 2 more times, beginning with patting dough into a rectangle.

Step 3

Pat dough to 1/2-inch thickness. Cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)

Step 4

Bake at 425° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.

Step 5

Note: We tested with White Lily soft-wheat self-rising flour.

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