Cook the Book: Cornmeal Biscuits with Honey Butter
Cook the Book: Cornmeal Biscuits with Honey Butter requires about 45 minutes from start to finish. For 49 cents per serving, you get a side dish that serves 8. Watching your figure? This lacto ovo vegetarian recipe has 395 calories, 5g of protein, and 25g of fat per serving. This recipe from Serious Eats requires baking powder, honey, cornmeal, and sugar. 41 person found this recipe to be flavorful and satisfying. With a spoonacular score of 27%, this dish is not so great. Try Cook the Book: Cornmeal-Crusted Pan-Fried Trout, Cook the Book: Angel Biscuits, and Cook the Book: Chipotle Cheddar Biscuits for similar recipes.
Servings: 8
Ingredients:
2 teaspoons baking powder
1 cup cold buttermilk
3/4 cup cornmeal
1 1/2 cups all-purpose flour
3 tablespoons honey
1/2 teaspoon fine sea salt
1 tablespoon sugar
8 ounces softened unsalted butter
Equipment:
oven
food processor
bowl
baking sheet
hand mixer
Cooking instruction summary:
Procedures 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.
Step by step:
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.
3. Add the cold butter and pulse until the mixture resembles coarse meal.
4. 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!
5. 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.
6. Place the biscuits, barely touching, on a baking sheet and bake until the biscuits are golden brown, 10 to 12 minutes.
7. For the honey butter: Use an electric mixer on high speed. Whip the softened butter, honey and salt in a bowl until fluffy.
Nutrition Information:
covered percent of daily need
