A delightful twist on classic scones, these golden cornmeal biscuits are perfect for any occasion.
Preheat your oven to 400°F (200°C).
Preheating ensures even baking from the start.
In a mixing bowl, combine the flour, cornmeal, baking powder, baking soda, and salt.
Mixing the dry ingredients thoroughly ensures even distribution of leavening agents.
Cut the cold butter into the dry ingredients using a pastry blender or two knives until the mixture resembles coarse crumbs.
Using cold butter helps create a flaky texture in the biscuits.
Stir in the buttermilk until the dough comes together and leaves the sides of the bowl.
Avoid overmixing to keep the biscuits tender.
Turn the dough onto a lightly floured surface and knead gently 8-10 times.
Light kneading helps develop structure without making the biscuits tough.
Pat or roll the dough into a 7-inch circle on a baking sheet sprinkled with cornmeal.
Sprinkling cornmeal on the baking sheet prevents sticking and adds a nice texture.
Score the top into 8 wedges, cutting halfway through the dough.
Scoring helps the biscuits bake evenly and makes them easy to separate.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Check for a golden color to ensure they are fully baked.
Remove from the oven, separate the wedges, and serve warm.
Serving warm enhances the flavor and texture of the biscuits.
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