CORNMEAL BISCUITS

Cornmeal Biscuits
from America’s Test Kitchen

1 cup (5 ounces) yellow cornmeal
1 1/4 cup buttermilk
1 Tbsp honey
2 cups (10 ounces) flour
1 Tbsp baking powder
1/2 tsp baking soda
1 tsp salt
12 Tbsp (1 and 1/2 sticks) cold unsalted butter cut in pieces

Preheat oven to 450°. Line a baking sheet with parchment paper.
Whisk the cornmeal, buttermilk and honey together in a large bowl and set aside.
Add the dry ingredients to the bowl of a processor along with the butter pieces and pulse about 10 times until the mixture resembles a coarse meal.
Add the buttermilk mixture and pulse just enough to bring the dough together.
Turn out onto a floured board and knead about 10 times until the dough is workable. Add in extra flour if it’s too wet.
Pat into a 9 inch round and cut out about 8 biscuits with a 2 1/2 to 2 3/4 inch biscuit cutter.
Bake for 5 minutes, until they just start to rise, and then turn down the heat to 400, and bake for another 8 to 10 minutes, until golden.
Cool on a rack.