Sides
Cornmeal Biscuits
Makes 8 biscuits
Cornmeal Biscuits
Makes 8 biscuits
Combining a fluffy texture with the beloved crunch of cornbread, this biscuit is perfect for a holiday table paired with our Cranberry Butter or as an accompaniment to a big bowl of warming chili.
Ingredients
- 2 ½ cups cake flour, plus more for shaping
- ½ cup yellow cornmeal, preferably medium grind
- 1 ½ tablespoons baking powder
- 1 tablespoon granulated sugar
- ¾ teaspoon sea salt
- 4 tablespoons (½ stick) unsalted butter, cold and cubed
- 2 cups heavy cream, cold
Egg wash
- 1 large egg plus 1 teaspoon water, whisked together
Preparation
- Preheat the oven to 450°F.
- Line two baking sheets with parchment paper. Reserve.
- Put the flour, cornmeal, baking powder, sugar, and salt into a food processor work bowl fitted with the metal chopping blade. Process to sift, about 10 seconds.
- Add the butter and pulse until small pieces form and are coated with flour.
- While pulsing, add the heavy cream through the feed tube.
- Pulse until very few dry bits of flour are visible. The dough will be very sticky; that is OK.
- Turn the dough onto a well-floured surface, and generously dust the top of the dough with additional flour.
- With floured hands, gently form the dough into a ½-inch-thick rectangle.
- Fold one-third of the dough toward the center, and then fold the opposite side over that (like folding a letter to put into an envelope).
- Dust the top lightly with flour, turn 180 degrees, and then repeat the folding and turning process 2 additional times (this is what helps to create the desired layers in biscuits).
