Appears in Cook's Country February/March 2009, Cook's Country TV
We were after tender biscuits with hearty cornmeal taste-a simple goal that proved surprisingly tough to pull off.
We used a food processor to cut the chilled butter quickly into the dry ingredients for our Cornmeal Biscuits. To transform the hard and gritty cornmeal, we softened it by soaking it in buttermilk. Kneading the dough briefly ensured evenly ...