Categories: Bread

Ingredients

• 1 1/3 cups all-purpose flour, plus as needed
• 2/3 cup polenta-style yellow cornmeal
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 heaping teaspoon sugar
• 1 teaspoon fine salt
• 6 tablespoons unsalted butter, diced
• 3/4 cup buttermilk

Directions

1. Set a rack in the center of the oven and preheat oven to 450 degrees F. Line a baking sheet with two layers of parchment paper.

2. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt. Rub 2 tablespoons of the butter into the flour mixture with your fingertips, until it is completely incorporated. Work the remaining butter into the flour until it’s in even, pea-sizes pieces. Gently stir in the buttermilk to make a loose dough.

3. Turn the dough out onto a lightly floured work surface. Pat the dough into a 1/2-inch-thick rectangle. Fold the dough in thirds like a business letter. Pat the dough into a 5 by 8-inch rectangle about 3/4 inch thick. Use a 2- to 3-inch round cutter to make 6 biscuits, and put biscuits on the prepared baking sheet. Press together the scraps of dough, cut 2 more biscuits, and place them on the baking sheet.

4. Bake until the tops are lightly browned, about 15 minutes. Cool slightly on a rack before serving.

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