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.