Cornmeal biscuits
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Classic flaky biscuits acquire a sweet flavor and aroma when you add cornmeal to the dough. To achieve their characteristic flaky texture, it's important to use very cold butter, avoid kneading the dough, and avoid rolling it out: simply gather it and form the biscuits into the desired size. The finished biscuits are soft, crispy on top, and very flavorful. Serve them instead of bread with any dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 1/3 cups wheat flour
- 1/3 cup corn flour
- 2 tbsp baking powder
- 2/3 cup light cream
- 1 tbsp. honey
We recommend
Recipes with similar ingredients: corn flour, cream, ground cayenne pepper
Cooking the dish according to the recipe:
- In a bowl, combine 1 1/3 cups all-purpose flour, 1/3 cup cornmeal, 2 tablespoons baking powder, 1/2 tablespoon coarse salt, and a pinch of cayenne pepper. Using your fingers, fold in 6 tablespoons cold, diced butter until crumbly. Stir in 2/3 cup light cream (10%) and 1 tablespoon honey; let sit for 5 minutes.
- On a floured work surface, form the dough into a 1 cm thick square and cut into 8 pieces. Form into circles and spread with cream. Bake at 425°F (220°C) on a parchment-lined baking sheet until golden brown, 12-15 minutes.
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