Cornmeal Buttermilk biscuits
These cornmeal biscuits are easy to make and taste great with butter and jam, or are a great side with a bowl of chili. This recipe came from "Recipes from the Old Mill" by Sarah Myers and Mary Beth Lind. Start off with 3/4 cup cornmeal, 1 1/3 cups flour, 2 tsp. baking pwdr., 3/4 tsp. salt, 1/2 tsp. salt. Sift these together in a bowl, then cut in 3 tbsp. solid shortening. Add 1 cup buttermilk (or yogurt) and stir just to bring it together.
cornmeal biscuits and more recipes at Amazon cookbooks Put the dough on a floured counter and pat out to 1/2 inch thickness. Don't overwork the biscuit dough or it will toughen. Cut with your favorite biscuit cutter, bake on an ungreased sheetpan at 450 degrees for 10-12 minutes.
Now it's time to enjoy your fresh cornmeal buttermilk biscuits, but not before I share a word from the authors of this recipe. You see, they actually grew up in the West Virginia countryside, on land that had a working Grist Mill. "...we are drawn back to this old mill....we grind the grains and bake fresh breads which we savor and share..." Well said ladies, well said.
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