Categories: Pizza/flatbread

Ingredients

• 1 tbsp. vegetable oil
• 4 3/4 cups self-rising flour
• 2/3 cup yellow stone-ground cornmeal
• 1 1/2 cups cold unsalted butter, cubed
• 1 1/2 cups plus 1 tbsp. cold whole milk, divided
• 2 tbsp. unsalted butter, melted
• 1 tsp kosher salt
• Thyme-Pepper Butter (see recipe)

Directions

1. In a large bowl, combine flour and cornmeal. Using 2 forks or a pastry blender, cut in cold butter until mixture is crumbly. Gradually add 1 1/2 cups milk, stirring just until dry ingredients are moistened.

2. On a lightly floured surface, gently knead dough 4-5 times. Roll dough 3/4 inch thick; brush with remaining 1 tbsp. milk. Fold dough in half; gently roll 2 times. Using a 2 1/4-inch round cutter dipped in flour, cut dough, rerolling scraps as necessary.

3. Preheat oven to 450. Brush the inside of a 12-inch cast-iron skillet with oil. Place skillet in oven until very hot, about 8 minutes. Place biscuits in hot skillet, overlapping if needed. Brush with melted butter; sprinkle with salt.

4. Bake until golden brown, about 25 minutes. Let cool for 15 minutes. Serve with Thyme-Pepper Butter.

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