Add these lipsmacking Cornmeal Biscuits with Ham and Herbed Butter to your brunch menus.
Cornmeal Biscuits with Ham and Herbed Butter
- 2 cups all-purpose flour
- ½ cup yellow cornmeal
- 2 tablespoons sugar
- 1½ teaspoons baking powder
- 1¼ teaspoons salt
- ¼ teaspoon baking soda
- ½ cup cold butter, cut into ½-inch pieces
- 1¼ cups whole buttermilk
- 2 tablespoons butter, melted
- Shaved ham
- Herbed Butter (recipe follows)
- Preheat oven to 450°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in buttermilk just until dry ingredients are moistened. Cover and refrigerate for 10 minutes.
- Turn out dough onto a lightly floured surface, and knead 3 to 4 times, gradually adding more flour if dough is very sticky. With floured hands, pat dough into a 9x5-inch rectangle, about ¾ inch thick. Lightly sprinkle flour onto dough; starting at one short side, fold dough into thirds as if you were folding a letter. Repeat patting into a rectangle and folding twice.
- On a lightly floured surface, pat dough to ½-inch thickness. Using a 2-inch fluted round cutter, cut dough, and place side by side on prepared pan (biscuits should touch).
- Bake until lightly browned, 13 to 15 minutes. Brush with melted butter. Serve with ham and Herbed Butter.
Makes about 1 cup
- ½ cup salted butter, softened
- ½ cup chopped mixed fresh herbs
- In a small bowl, stir together butter and herbs until well combined. Use immediately, or cover and refrigerate for up to 1 week.
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