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Author Notes: From the Rumford Baking Powder can comes this brilliant and quick little cornmeal biscuit. Slice and stack the dough just like a butter fan roll, slap it in a muffin tin, and it bakes up into a pretty tiered shape. —Posie Harwood
Makes 9 rolls
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 3 teaspoons baking powder
- 1 teaspoon salt
- 6 tablespoons shortening
- 2/3 cup cold milk
- 2 tablespoons butter, melted
- Preheat the oven to 425 degrees F.
- In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
- Cut in the shortening until the mixture is crumbly and the shortening is in very small lumps.
- Slowly add the milk and stir with a fork until the dough begins to come together. Start with just 1/2 cup of the milk -- you might not need all of the milk. The dough should be soft but not at all wet.
- Turn the dough out onto a lightly floured surface and roll it out to a rectangle, 1/4-inch thick. It will be about 14" x 6", roughly. Be sure to keep dusting the dough and rolling pin with flour as you go to keep it from sticking.
- Brush the surface of the rectangle with melted butter.
- Cut the rectangle into long strips, about 1 1/2" wide. Stack 6 or 7 strips on top of each other, and then cut the stacks into 2" pieces. Place the 2" stacks into the wells of a greased muffin tin.
- Brush the tops of the stacks with more melted better and sprinkle with flaky sea salt (optional!). Bake for about 12 minutes or until the tops just begin to brown.
- Remove from the oven and let cool slightly, then eat warm!