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Photo: Iain Bagwell; Styling: Buffy Hargett   Photo by: Photo: Iain Bagwell; Styling: Buffy Hargett  

Cornmeal-Chive Biscuits

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.

 

This recipe goes with Pepper Jelly and Ginger Glazed Ham

Southern Living MARCH 2013

  • Yield: Makes about 2 dozen
  • Hands-on:20 Minutes
  • Total:45 Minutes

Ingredients

  • 2 cups self-rising soft-wheat flour
  • 1/2 cup self-rising yellow cornmeal mix
  • 1/2 cup cold butter
  • 1/3 cup chopped fresh chives
  • 1 1/4 cups whole buttermilk
  • Parchment paper
  • 2 tablespoons melted butter

Preparation

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.

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.

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.)

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

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

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Cornmeal-Chive Biscuits recipe

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