Elizabeth Hait, AOL
Provided by: Ruth Cousineau
What says love better than homemade buttermilk biscuits fresh from the oven?
- 1 cup all-purpose flour
- 1/2 cup cornmeal, preferably stone-ground
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 5 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1 cup well-shaken buttermilk
- 1 tablespoon milk for brushing biscuits
- Equipment: a 2 ½- to 3-inch heart-shaped cookie cutter
- Preheat oven to 425F with rack in middle. Stir together flour, cornmeal, baking powder, salt, and baking soda into a bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir with a fork just until a dough forms (dough will be moist). Turn dough out onto a well-floured surface and knead gently 6 times. Pat out dough on a floured surface with floured hands to 1/2-inch thick round and cut out hearts with floured cutter. Reroll scraps and cut out more biscuits.
- Transfer biscuits with a metal spatula to an ungreased baking sheet, arranging them 2 inches apart, and brush tops with milk. Bake until pale golden, 12 to 15 minutes, then transfer to a rack to cool.
- Make ahead: Biscuits are best eaten freshly made but can be made 3 hours ahead and re-warmed in a 350F oven for 5 minutes.