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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Buttermilk Cornmeal Biscuits and Honey Butter Recipe

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This recipe for Buttermilk Cornmeal Biscuits and Honey Butter is from Nickii's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FOR THE BISCUITS
1 ½ cups (6.6 oz.) all-purpose flour
¾ cup yellow cornmeal
2 teaspoons baking powder
½ tsp baking soda
¾ tsp salt
4 oz.(1 stick) COLD butter cut into 1/2 tablespoon sized pieces
1 cup (8 fl. oz.) buttermilk
3 Tablespoons honey
FOR THE HONEY BUTTER
4 oz. (1 stick) unsalted butter room temperature
2 Tablespoons honey
Directions:
Directions:
Preheat oven to 450º.
In a large bowl, whisk all of the dry ingredients until combined.
Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs. Try not to overwork the butter, keeping it as cold as possible.
Add buttermilk and honey and mix with a fork until dough forms a ball (it will be sticky)
Turn out the dough onto a lightly floured surface and knead 4-5 times, adding flour if needed to prevent sticking.
Roll out into a 9” diameter circle and cut out biscuits with a 2” biscuit cutter that’s been dipped into flour. Place onto a baking sheet that’s been lined with parchment paper.
Brush tops of biscuit with buttermilk to help with browning and luster.
Bake for approximately 15 minutes, or until nicely browned on top.
FOR THE HONEY BUTTER
In a small bowl, combine the softened butter and the honey until smooth and creamy.
Number Of Servings:
Number Of Servings:
8 biscuits (2″ diameter)

 

 

 

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