I modified this recipe slightly from Baking Illustrated’s Buttermilk Biscuits. They turned out a bit crumbly because of the cornmeal I think, but delish none-the less!! Perfect with a farmer’s market salt & peppered fried egg and smokey bacon. A typical Saturday morning with a homemade cinnamon cappuccino, 2 pups at our feet and ‘Top Chef’ on Hulu…
- 1/2 cup whole wheat flour
- 1 cup Bob’s Red Mill Whole Wheat Pastry Flour
- 1/2 cup Cornmeal
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. sugar
- 1/2 tsp. salt
- 4 tablespoons unsalted cold butter cut into 1/4 inch cubes
- 1 cup yogurt + 2 tbl. milk
Grind a bit of flour (or pull out your regular or whole wheat flour). Preheat oven to 450 degrees.
Place dry ingredients (flour through salt) in a food processor with blade attachment or bowl. Whisk or process with six 1 second pulses.
Drop butter evenly over dry mixture, process with twelve 1-second pulses.
Pour yogurt/milk into mixture and process until dough gathers into moist clumps, about eight 1-second pulses. (Add more milk if needed)
Transfer to lightly floured cutting board and form into a quick ball. Don’t overmix. Cut into 4 pieces and then divide those into 3 pieces. Form into balls and place on baking sheet…
Bake about 10-12 minutes or until tops are browned…
|Yes, we taste tested the one on the bottom right ; )|
Meanwhile, cook your bacon in the oven (omit for veg), fry up an egg…
Top of the biscuit to ya!