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…
Cornmeal Biscuits
- 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!
One reply on “Crumbly Cornmeal Biscuits with Fried Eggs and Peppered Bacon”
That almost looks too yummy to eat!