Southern Cast Iron

Cornmeal

CORNMEAL ANGEL BISCUITS

Makes about 13

(photo on page 20)

Light, flaky, and fluffy, these heavenly biscuits are a dream.

4 cups all-purpose flour, divided
2 cups finely ground plain yellow cornmeal, divided
1 cup cold unsalted butter, cubed
¼ cup sugar
1 (0.25-ounce) package instant yeast
1 tablespoon baking powder
1½ tablespoons kosher salt
1 teaspoon baking soda
2 cups warm whole buttermilk (120˚ to 130˚)
2 tablespoons cold whole buttermilk
Butter, to serve

1. In a large bowl, whisk together 2 cups flour and 1 cup cornmeal. Using a pastry blender, cut in cold butter until crumbly; refrigerate.

In another large bowl, whisk together sugar, yeast, baking powder, salt, baking soda, remaining 2 cups flour,

Vous lisez un aperçu, inscrivez-vous pour en lire plus.

Centres d'intérêt associés

Plus de Southern Cast Iron

Southern Cast Iron1 min de lectureRegional & Ethnic
Breakfast Any Time
Makes 6 servings We took inspiration from the traditional Spanish omelet, tortilla Española, that’s filled with creamy onions and tender potatoes, and simplified the cooking process for this breakfast-round-the-clock crowd-pleaser. ¾ cup extra-virgin
Southern Cast Iron2 min de lectureCookbooks, Food, & Wine
Ask the Expert
Q: WHAT’S THE BEST WAY TO RESEASON MY CAST-IRON COOKWARE? A: We recognize that there are just about as many seasoning methods as there are sizes of cast-iron skillets. But after many years of developing cast iron recipes and testing various seasoning
Southern Cast Iron1 min de lectureLeadership
Southern Cast Iron
EDITOR Nancy Meeks MANAGING EDITOR Morgan Crawford Scott ASSOCIATE EDITOR Georgia Clarke SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Adrienne Davis EDITORIAL ASSISTANT Daniel Dubuisson CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPH