Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 6 biscuits
Ingredients
3/4 cup all-purpose flour
1/2 cup plus 1 teaspoon yellow cornmeal
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon sugar
1/4 teaspoon salt
2 1/2 tablespoons cold unsalted butter, cut into bits
6 tablespoons half-and-half
Preparation
In a bowl stir together the flour, 1/4 cup of the cornmeal, the baking powder, the sugar, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Add the half-and-half and stir the mixture until it just forms a sticky dough. Gather the dough into a ball, knead it gently 6 times on a lightly floured surface, and roll or pat it out 1/2 inch thick. Cut out 6 rounds with a 2 1/2-inch cutter dipped in flour and transfer them to an ungreased baking sheet. Sprinkle the remaining 1 teaspoon cornmeal over the tops of the rounds and bake the biscuits in the middle of a preheated 450°F. oven for 12 to 14 minutes, or until they are golden.
