Cornmeal Buttermilk Drop Biscuits

I had the most insightful, intellectual (and at one point, heartbreaking) conversation with Sabrina the other night at dinner. We had dropped Alexander off at school for the first football game of the school year – which left us to our own devices.  We debated briefly about what to do for dinner, and ultimately decided to head over to the local pizza place.

During the course of dinner, we talked about everything – from boys (always cute to hear who is on the hot list – for her, not me), make-up (less is better), hair (to cut or not to cut?), cars (she’s so tired of everyone asking when she will be driving), clothes (remember, she dresses me sometimes), the fact that she’s going to be 18 in less than two years (at that point I ordered another glass of wine), and of course, the demeanor of girls at school.

That’s the part that was so hard to take. Why is it that girls are so mean? Why are they so hateful, spiteful, conniving, and flat out cruel? I hear it from parents all the time – it doesn’t matter which school these kids go to – public or private – the girls are all the same. I tried to tell her that no matter how hard you try, no matter what you do, there are people that you will never get along with.

The tears started to flow a little bit at that point, but fortunately, someone came into the restaurant with a little fluffy dog and her mood improved instantly. The conversation quickly turned to, “what kind of dog should we get next”? After all, I firmly believe that dogs make the world a better place. Which is why I want another one. Or two. But mostly one. A French Bulldog that I can name Marcel. Or, maybe a Shih Tzu that I can name Shifu (you know, the master from Kung Fu Panda).

I think Daisy would like a friend.

Or two 🙂


Cornmeal Buttermilk Biscuits- adapted from Cook’s Illustrated

1 cup cornmeal
1 1/2 cups buttermilk
1 tbs. honey
2 cup all purpose flour
3 tsp baking powder
1/2 tsp baking soda
12 tbs. cold unsalted butter

Preheat oven to 400 degrees F. Line two 9″ round cake pan with parchment paper and set aside.

In a large mixing bowl, combine the cornmeal, buttermilk and honey. Stir well and let sit for 10 minutes to soak the cornmeal.

Add flour, baking powder and baking soda to a food processor and pulse to mix. Add cold butter and pulse until mixture is coarse.

Pour the flour mixture into the buttermilk mixture and stir to make a soft dough. Using a large cookie scoop, scoop 6 biscuits into each pan in a circular pattern – 5 around the edges and 1 in the center.

Bake at 400 degrees for 20-25 minutes or until golden brown.

Makes 12


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