Cornbread Biscuits

Cornbread Biscuits


1 1/3 cups Flourish Flour

2/3 cup polenta-style yellow cornmeal

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 heaping teaspoon sugar

1 teaspoon fine salt

6 tablespoons unsalted butter, diced

3/4 cup buttermilk


1. Set a rack in the center of the oven and preheat oven to 450 degrees F.

2. Line a baking sheet with two layers of parchment paper.

3. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt.

4. Rub 2 tablespoons of the butter into the flour mixture with your fingertips, until it is completely incorporated.

5. Work the remaining butter into the flour until it's in even, pea-sizes pieces.

6. Gently stir in the buttermilk to make a loose dough.

7. Turn the dough out onto a lightly floured work surface.

8. Pat the dough into a 1/2-inch-thick rectangle. Fold the dough in thirds like a business letter. Pat the dough into a 5 by 8-inch rectangle about 3/4 inch thick.

9. Use a 2- to 3-inch round cutter to make 6 biscuits, and put biscuits on the prepared baking sheet.

10. Press together the scraps of dough, cut 2 more biscuits, and place them on the baking sheet.

11. Bake until the tops are lightly browned, about 15 minutes.

12. Cool slightly on a rack before serving.

Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.

For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.

For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.

For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.