Cornmeal Biscuits with Ham and Herbed Butter
Makes 24
  • 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)
  1. Preheat oven to 450°. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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).
  5. Bake until lightly browned, 13 to 15 minutes. Brush with melted butter. Serve with ham and Herbed Butter.
Recipe by Paula Deen Magazine at