I've made these several times now and they've become one of my go-to biscuit recipes. I use all whole-grain hard white wheat flour and home-ground cornmeal (both measured by weight), and usually I use plain nonfat yogurt in place of the buttermilk. Recently I've been "curdling" regular milk with a little yogurt and using this instead, and it seems to work fine. The dough is a bit soft and so the biscuits spread out more than I would like, but I've found that working the dough a bit develops the gluten just enough to give it more structure without making it tough. I don't get 24 biscuits with my cutter but it's always a big batch (20 or more).
Seeded Cornmeal Biscuits
detailaddict Posted: 11/20/13