Cornmeal-Crusted Buttermilk Biscuits
Photo: Brown Cannon III
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Amount per serving
- Calories: 268
- Calories from fat: 44%
- Protein: 4.5g
- Fat: 13g
- Saturated fat: 6g
- Carbohydrate: 33g
- Fiber: 1.2g
- Sodium: 421mg
- Cholesterol: 19mg
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon sugar
- 1/2 cup cold unsalted fresh lard* or butter, cut into cubes, plus butter for tops of biscuits
- 1 to 1 1/4 cups buttermilk
- 1 cup cornmeal or polenta
- 1. Preheat oven to 500°. Whisk flour, baking powder, salt, baking soda, and sugar together in a large bowl.
- 2. Add lard and rub into flour mixture with your fingertips, or use two knives to cut it in, until flour looks like fine meal with some pea-size lumps.
- 3. Make a well in flour mixture and pour in 1 cup buttermilk. Blend flour into buttermilk with your fingers. Mixture should be quite moist; add a little more buttermilk if you need to (with lard, it's likely).
- 4. Spread half the cornmeal on a work surface and turn biscuit dough onto cornmeal. Sprinkle with rest of cornmeal and pat into a 10-in. round, pressing in the cornmeal. Grease a large cast-iron skillet.*
- 5. Cut dough into 12 wedges. Using a spatula, transfer wedges to pan, spaced slightly apart so edges get crisp. Top each biscuit with a dab of butter.
- 6. Bake until golden, 20 to 25 minutes.
- *Order fresh lard from your butcher, or buy at a farmers' market. You can also bake biscuits on a baking sheet, spaced a little apart, if you like.
- Make ahead: Through step 5, 2 hours.
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