I may have to hide this entry in my food diary from my trainer, but it will be worth it. These biscuits are so good they will make you slap your mama.....I paired them with some Minestrone Soup for dinner.
1 1/2 cups all purpose flour (spooned and leveled)
3/4 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoons baking soda
1 teaspoon fine salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces plus 1/4 cup (1/2 stick), room temperature
1 cup buttermillk
5 Tablespoons honey
Preheat oven to 375 degrees with racks in upper and lower thirds.
With a pastry cutter or your fingers cut in 1/2 cup cold butter until mixture resembles coarse crumbs with a few pea-size pieces remaining.In a small bowl whisk together buttermilk and 3 Tablespoons honey. Add to flour mixture and stir with a fork until dough just comes together. Dough will be slightly sticky. Do not over mix.
With two large spoons drop 10 mounds of dough 2 inches apart, on two parchment-lined banking sheets. Bake until biscuits are golden, 15-20 minutes rotating sheets halfway through. Transfer biscuits on parchment to wire racks and let cool.
Meanwhile in a small bowl, mix 1/4 cup butter and 2 Tablespoons honey until combined. Serve honey butter with biscuits.
---per biscuit (without honey butter) 216 calories