Prep /Total : 55 minutes Add your own signature spin with a few teaspoons of your favorite herb, such as thyme or rosemary.
3 cups self-rising soft-wheat flour
1/2 cup yellow self-rising cornmeal mix
1/4 cup cold butter, cut into pieces
1/4 cup shortening, cut into pieces
1-1/2 cups buttermilk
1 teaspoon yellow cornmeal
2 tablespoons butter, melted
1. Preheat oven to 500°. Whisk together first 2 ingredients in a large bowl. Cut in cold butter and shortening with a pastry blender until mixture resembles small peas and dough is crumbly. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
2. Turn dough out onto a heavily floured surface; knead 3 or 4 times. Pat dough into a 3/4-inch-thick circle.
3. Cut dough with a well-floured 2 1/2-inch round cutter, rerolling scraps as needed. Sprinkle cornmeal on ungreased baking sheets; place biscuits on baking sheets. Lightly brush tops with 2 Tbsp. melted butter.
4. Bake at 500° for 13 to 15 minutes or until golden brown.
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Sweet Potato Buscuits
These slightly sweet and oh-so-tender biscuits pair nicely with ham, sausage, or bacon.
2 cups all-purpose flour
1/4 cup firmly packed brown sugar
1 tablespoon baking powder
3/4 teaspoon ground cinnamon, divided
1/2 cup cold butter, cut into pieces
1/2 cup cooked, mashed sweet potatoes
1/2 cup cold whipping cream
**Parchment paper **
**Vegetable cooking spray**
2 tablespoons whipping cream
2 teaspoons granulated sugar
1. Preheat oven to 450°. Stir together first 4 ingredients and 1/2 tsp. cinnamon in a large bowl; cut in butter with a pastry blender until mixture resembles small peas and dough is crumbly. Freeze 5 minutes.
2. Stir together sweet potatoes and 1/2 cup whipping cream. Add to flour mixture, stirring just until dry ingredients are moistened.
3. Turn dough out onto a lightly floured surface (mixture will be crumbly); knead 1 minute. Pat dough into a 3/4-inch-thick circle. Cut dough with a well-floured 2 1/2-inch round cutter, rerolling scraps as needed.
4. Line baking sheets with parchment paper; lightly grease paper with cooking spray. Place biscuits 2 inches apart on prepared baking sheets. Brush tops of biscuits with 2 Tbsp. whipping cream.
5. Stir together granulated sugar and remaining 1/4 tsp. cinnamon. Sprinkle dough rounds with sugar mixture.
6. Bake at 450° for 13 to 15 minutes or until golden brown.
