Looking for something easy and homemade for your Thanksgiving table? Or really for any meal? Last year I stumbled upon this really easy and excellent recipe in a Cooks’ Illustrated Magazine. With minimal prep time and just a handful of ingredients, I had these amazing biscuits that kick the crap out of those canned crescent rolls (although they do hold a special place in my heart).
The technique for making these was totally new to me – you combine the buttermilk and melted butter and stir until it forms clumps. Had I not known this was *supposed* to happen, I would have been horrified. BUT, it sure was worth it – incredibly moist and satisfying biscuits.
Some Tips!
Make sure you use stone ground (coarse) cornmeal, not the finely milled stuff you would use for cornbread or polenta. I’ve made them with the fine stuff and it is no where NEAR as good as with coarse. Also, you can easily leave out the sage if you’re wanting just a good, plain biscuit – I honestly kind of like them better without the sage. I highly recommend eating these warm with salted butter. They are also REALLY good grilled and served with fried eggs and sausage for breakfast! Mmmm
Ingredients
1 ½ cups (7.5 oz) all-purpose flour
½ cup (2.5oz) stone-ground cornmeal
3 T sugar
1 T fresh minced sage
2 tsp baking powder
½ tsp baking soda
1 tsp kosher salt
1 cup buttermilk (well chilled)
1 stick butter, melted and cooled
Instructions
Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Whisk flour, cornmeal, sugar, sage, baking powder, baking soda, and salt together in large bowl. Stir buttermilk and melted butter in separate bowl until butter forms clumps.
Add buttermilk mixture to flour mixture and stir with rubber spatula until just incorporated. Using greased 1/4-cup dry measuring cup or equal-size portion scoop, drop scant 1/4-cup scoops of batter 1 1/2 inches apart on prepared sheet. The goal is to get 12 equally sized scoops of dough on your sheet.
Bake until biscuit tops are golden brown, 12 to 14 minutes, rotating sheet halfway through baking. Transfer biscuits to wire rack and let cool for 5 minutes before serving. Serve with salted butter.
Store in airtight container or zip top bag for up to a week. Reheat in the toaster, microwave, or fry in butter.