When planning your Thanksgiving menu, you may find yourself trying to decide between biscuits or cornbread. Well here is your answer. These cornmeal biscuits are the perfect compromise between the two. The texture is not as grainy as some cornbread, with an almost “creamy” quality. Paired with honey butter, or cinnamon-honey butter (my personal favorite), these cornmeal biscuits will satisfy all of your guests, and taste far better than any store-bought or premade biscuits you may be tempted by. Give them a try. They’re so simple to whip up, and are hot and steamy from the oven in just 12 minutes.
Cornmeal Biscuits with Whipped Honey Butter
Credit: Avec Eric by Eric Ripert
Makes 8-10 biscuits
¾ cup cornmeal
1 ½ cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
¼ teaspoon fine sea salt
8 tablespoons cold unsalted butter, diced
1 cup cold buttermilk (store-bought, or homemade…I used homemade.)
~Preheat the oven to 425°F.
~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 ¾ cup of the buttermilk and process just until the dough starts to come together, adding more buttermilk as needed. (I only used ¾ cup.) Do not overwork the dough!
~Turn the dough out onto a floured surface. Gather the dough and pat it into a rectangle that is about ½-inch thick. Using a 3-inch diameter biscuit cutter (or a leftover pumpkin puree can, like I did) 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.
~To make Whipped Honey Butter-
Use an electric mixer on high speed. Whip 8-ounces softened butter (store-bought or preferably homemade), 3 tablespoons honey, and ½ teaspoon fine sea salt together until fluffy.