Recipe: Martha Stewart's Cornmeal Drop Biscuits

CORNMEAL DROP BISCUITS

1 1/2 cups all-purpose flour
3/4 cup fine yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
1/2 cup (1 stick) unsalted butter, cold, cut into small pieces
1 cup milk

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.

In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs with a few larger clumps remaining.

Pour in milk; using a rubber spatula, fold milk into dough, working in all directions and incorporating crumbs at the bottom of the bowl, until dough just comes together. The dough will be slightly sticky; do not overmix.

With two large spoons, drop mounds of dough (about 1/3 cup each) about 1 1/2-inches apart on the prepared baking sheet.

Bake, rotating sheet halfway through, until biscuits are golden, 15 to 20 minutes. Slide parchment and biscuits onto a wire rack to cool.

Makes 10 biscuits
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Martha Stewart's Baking Handbook by Martha Stewart