Cornmeal buttermilk biscuits from The Harvest Baker: 150 Sweet & Savory Recipes Celebrating the Fresh-Picked Flavors of Fruits, Herbs & Vegetables (page 42) by Ken Haedrich

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Notes about this recipe

  • franniepie on June 23, 2021

    Excellent, versatile, deeply satisfying biscuit! Gonna be my new go-to. The cornmeal adds flavor & texture, but not so much as to make it cornbread. The cornstarch makes a BIG difference in tenderness, especially since it's using AP instead of a Southern cake/biscuit flour like White Lily. I added rosemary & black pepper to lean savory but could see using these with fruit as shortcakes or cobbler topping. I love that is has only 5T. of solid fats & uses buttermilk. I'm finding a lot of trendy, more recent recipes have double that in solid fat plus heavy cream as the liquid. Overkill, IMHO (I guess they'd be "special occasion biscuits"). These are real, good eatin' biscuits.

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