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The A to Z guide to sides

Instant food-processor cornmeal biscuits

(Food Styling/Sheryl Julian and Catherine Smart; Aram Boghosian for The Boston Globe)
November 17, 2010

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Makes 22

The trick to tender biscuits is to not let the mixture form a dough in the food processor. You’re done when it forms clumps. Shape into a smooth dough, roll, and stamp.

2 1/2 cups all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons sugar
1/2 cup (1 stick) butter, cut up
1 egg
About 3/4 cup whole milk, or more if necessary
Extra flour (for shaping)

1. Set the oven at 375 degrees. Line a large baking sheet with parchment paper. Have on hand a 2-inch plain round cutter.

2. In a food processor, combine the flour, cornmeal, baking powder, salt, and sugar. Pulse to blend them. Add the butter and pulse until the butter forms pea-size pieces.

3. In a 1-cup measure, beat the egg. Add enough milk to come up to the 1-cup line. Sprinkle the liquids over the flour mixture. Pulse again just until the mixture forms large moist crumbs (not a dough). Add more milk, 1 tablespoon at a time, if necessary.

4. On a lightly floured counter, turn the crumbs over and over several times until they form a dough. Roll it into a 1/2-inch-thick round.

5. Dip the cutter into flour and stamp out biscuits, dipping the cutter into flour when necessary. Arrange on the sheet. Reshape, reroll, and stamp more rounds.

6. Bake the biscuits for 30 minutes or until they are firm and golden. Serve warm.

Sheryl Julian