I am somewhat obsessed with biscuits. These are exceedingly worthwhile.
Cornbread Biscuits with Honey Butter
serves 8 to 10 biscuits
• For the biscuits:
• 3/4 cup cornmeal
• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 8 tablespoons cold unsalted butter, diced
• 1 cup cold buttermilk
• For the honey butter:
• 8 ounces softened unsalted butter
• 3 tablespoons honey
• 1/2 teaspoon fine sea salt
1. For the biscuits: Preheat the oven to 425°F.
2. Place the cornmeal in a food processor bowl. Sift together the flour, sugar, baking powder and salt and add to the cornmeal. Pulse the cornmeal mixture once to blend. Add the cold butter and pulse until the mixture resembles coarse meal. Add 3/4 cup of the buttermilk and process just until the dough starts to come together, adding more buttermilk as needed. Do not overwork the dough!
3. Turn the dough out onto a floured surface. Gather the dough and pat it into a rectangle that is about 1/2-inch thick. Using a 3-inch-diameter biscuit cutter, cut out 8 to 10 rounds. To ensure the biscuits rise properly, flour the cutter before cutting out each biscuit and do not twist the cutter. Place the biscuits, barely touching, on a baking sheet and bake until the biscuits are golden brown, 10 to 12 minutes.
4. For the honey butter: Use an electric mixer on high speed. Whip the softened butter, honey and salt in a bowl until fluffy.