Recipe: Cornmeal Shortcake Biscuits

CORNMEAL SHORTCAKE BISCUITS

"Serve these biscuits topped with sugared fresh fruits for a delectable dessert treat, or omit the sugar and serve with an entree, such as roast chicken or pork or baked ham."

1 2/3 cups all-purpose flour
1/3 cup fine-grain cornmeal, such as Indian Head
2 to 4 tbsp. sugar, if desired
21/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
8 tbsp. (1 stick) unsalted butter, chilled
1 large egg, at room temperature
1/2 cup buttermilk, at room temperature

Preheat the oven to 425 degrees F. Lightly butter a baking sheet and set aside.

Sift the flour, cornmeal, sugar, baking powder, salt and baking soda into a large, shallow bowl.

Cut the butter into small chunks and add to the bowl. Using a pastry cutter or two knives, cut the butter into the flour until the mixture resembles coarse cornmeal.

In a small bowl, stir together the egg and buttermilk and beat until well blended. Sprinkle the milk-egg mixture over the dough. Using a fork, quickly stir the dampened dough together and then gather into a ball. If the batter is a little dry, add a little more buttermilk.

Turn the dough onto a floured board or pastry cloth and knead lightly four or five times. Roll out or pat the dough into an 8 or 9-inch circle, about 3/4-inch thick. Using a 2 1/2- or 3-inch cookie cutter, cut the dough into rounds. Gently roll scraps and cut again into rounds. Place the biscuits on the baking sheet, allowing a little space between
each.

Set the pan on the lower shelf of the hot oven and bake for 15 to 18 minutes or until just lightly golden brown. Remove from the oven and serve hot.

Makes about 10 biscuits
Adapted from source: Soul Food: Recipes and Reflections From African-American Churches by Joyce White