Cornmeal Drop Biscuits

Name: Cornmeal Drop Biscuits
Ingredients: 1 1/2 cups (7 1/2 ounces), all-purpose flour; 1/2 cup (2 1/2 ounces) stone-ground, cornmeal; 3 tablespoons, sugar; 2 teaspoons, baking powder; 1/2 teaspoon, baking soda; 3/4 teaspoon, salt; 1 cup, buttermilk, chilled; 8 tablespoons, unsalted butter, melted and cooled

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www.americastestkitchen.com

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Servings: 12

Author : America's Test Kitchen

Ingredients

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1 1/2 cups (7 1/2 ounces), all-purpose flour1/2 cup (2 1/2 ounces) stone-ground, cornmeal3 tablespoons, sugar2 teaspoons, baking powder1/2 teaspoon, baking soda3/4 teaspoon, salt1 cup, buttermilk, chilled8 tablespoons, unsalted butter, melted and cooled

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Instructions

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Step 1

Adjust oven rack to middle positionand heat oven to 450 degrees.Line rimmed baking sheet withparchment paper. Whisk flour, cornmeal,sugar, baking powder, bakingsoda, and salt together in large bowl.Stir buttermilk and melted buttertogether in separate bowl until butterforms clumps.

Step 2

Add buttermilk mixture to flourmixture and stir with rubber spatulauntil just incorporated. Using greased1/4-cup dry measuring cup or equal-sizeportion scoop, drop scant 1/4-cup scoopsof batter 1 1/2 inches apart on preparedsheet (use spoon to free batter from cupif necessary).

Step 3

Bake until biscuit tops are goldenbrown, 12 to 14 minutes, rotatingsheet halfway through baking. Transferbiscuits to wire rack and let cool for 5minutes before serving. (To refresh day oldbiscuits, heat them in 300-degreeoven for 10 minutes.)