su-Cornmeal-Crusted Buttermilk Biscuits
Photo: Brown Cannon III
Yields Makes 12 (serving size: 1 biscuit) Total Time 45 mins
"I have a husband who wants bread with every meal," Fernald says. "I can never plan far enough in advance for bread, so I make biscuits." These can also be shaped ahead and baked at the last minute.

How to Make It

Step 1
1

Preheat oven to 500°. Whisk flour, baking powder, salt, baking soda, and sugar together in a large bowl.

Step 2
2

Add lard and rub into flour mixture with your fingertips, or use two knives to cut it in, until flour looks like fine meal with some pea-size lumps.

Step 3
3

Make a well in flour mixture and pour in 1 cup buttermilk. Blend flour into buttermilk with your fingers. Mixture should be quite moist; add a little more buttermilk if you need to (with lard, it's likely).

Step 4
4

Spread half the cornmeal on a work surface and turn biscuit dough onto cornmeal. Sprinkle with rest of cornmeal and pat into a 10-in. round, pressing in the cornmeal. Grease a large cast-iron skillet.*

Step 5
5

Cut dough into 12 wedges. Using a spatula, transfer wedges to pan, spaced slightly apart so edges get crisp. Top each biscuit with a dab of butter.

Step 6
6

Bake until golden, 20 to 25 minutes.

Step 7
7

*Order fresh lard from your butcher, or buy at a farmers' market. You can also bake biscuits on a baking sheet, spaced a little apart, if you like.

Step 8
8

Make ahead: Through step 5, 2 hours.

Ingredients

 2 1/2 cups flour
 1 tablespoon baking powder
 1 teaspoon salt
 1/2 teaspoon baking soda
 1 tablespoon sugar
 1/2 cup cold unsalted fresh lard* or butter, cut into cubes, plus butter for tops of biscuits
 1 to 1 1/4 cups buttermilk
 1 cup cornmeal or polenta

Directions

Step 1
1

Preheat oven to 500°. Whisk flour, baking powder, salt, baking soda, and sugar together in a large bowl.

Step 2
2

Add lard and rub into flour mixture with your fingertips, or use two knives to cut it in, until flour looks like fine meal with some pea-size lumps.

Step 3
3

Make a well in flour mixture and pour in 1 cup buttermilk. Blend flour into buttermilk with your fingers. Mixture should be quite moist; add a little more buttermilk if you need to (with lard, it's likely).

Step 4
4

Spread half the cornmeal on a work surface and turn biscuit dough onto cornmeal. Sprinkle with rest of cornmeal and pat into a 10-in. round, pressing in the cornmeal. Grease a large cast-iron skillet.*

Step 5
5

Cut dough into 12 wedges. Using a spatula, transfer wedges to pan, spaced slightly apart so edges get crisp. Top each biscuit with a dab of butter.

Step 6
6

Bake until golden, 20 to 25 minutes.

Step 7
7

*Order fresh lard from your butcher, or buy at a farmers' market. You can also bake biscuits on a baking sheet, spaced a little apart, if you like.

Step 8
8

Make ahead: Through step 5, 2 hours.

Cornmeal-Crusted Buttermilk Biscuits

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