Golden Corn Flour Biscuits
From midgelet 12 years ago
- 30 to make
- Serves 8-10
Cornflour offers the taste of cornmeal but a more delicate dough. Cornmeal may replace cornflour for a coarser texture but biscuits just as good! If you don't prefer a touch of sweetness, omit the sugar. Another recipe from my Thanksgiving breads collection Cornflour may be found in the supermarkets, health foods section, that feature Bob's Red Mill or similar brands
Ingredients
- 2 cups of flour shopping list
- 1/3 cup cornflour OR cornmeal shopping list
- 1 tsp. baking powder shopping list
- 1/2 tsp baking soda shopping list
- 2 tbs sugar shopping list
- 1/4 tsp salt shopping list
- 1 stick cold butter or margarine ( 4 oz ), cut up in pieces shopping list
- 3/4 cup of buttermilk shopping list
- dash of vanilla ( optional ) if using the sugar shopping list
How to make it
- Combine all dry ingredients
- Cit into cold butter until a fine crumb consistency
- Add enough buttermilk, gradually while mixing with a large fork to make a soft non sticky dough that clings together
- Knead briefly with lightly floured hands
- Pat out dough into a circle about 1/2 inch thick
- Using a biscuit cutter ( yield depends on size ) cut out with biscuit cutter, dipped in flour
- Place biscuits in buttered pan spacing evenly and somewhat close together for softer biscuits, farther apart for more firmer ones
- Bake in middle oven rack 400F until tops are golden and biscuits done. about 18- 20 minutes
- Carefully separate and remove to rack to cool
- Best served warm but may be frozen and gently reheated in the micro
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