Cornmeal Biscuits

I woke up wanting biscuits. Biscuits are very easy and quick to make with pantry ingredients and they are DELICIOUS out of the oven. I started with Martha Stewart’s recipe for Cornmeal Drop Biscuits (From Martha Stewart’s Baking Handbook), and made a few changes.

Cornmeal Biscuits

• 1.5 cups all-purpose flour
• 3/4 cup cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 stick cold butter
• 3/4 c cream cheese
• 3-4 tablespoons cold water

*Note: I substituted the cream cheese and water for 1 cup milk from the original recipe–I had no milk in the house…)

Preheat oven to 375F.

Mix all dry ingredients in a large bowl

Cut in cold butter that has been diced into small pieces. This is traditionally done with a pastry blender, but I used a stiff flat whisk. Worked fine. The mixture will be very crumby.

Then add the cream cheese, continue blending, and then add the water, 1 T at a time until the dough JUST comes together. You don’t want to overwork it, and you still want there to be little clumps of butter bits.

Once the dough is ready, I put it on a floured counter to cut. Martha uses a drop technique, but I prefer my biscuits cut—I just like the neatness of how they come out. So i cut them out with a round cutter and placed on a parchment-lined sheet pan.

When all the biscuits are cut out, you can mash up all the odds and ends pieces, and cut out a few more…

Cook for between 15-18 minutes, until they are golden brown on the edges.

Delicious!

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