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) Brien
Ingredients
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1 1/2 cups
all-purpose flour
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1/2 cup
cornmeal
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3 teaspoons
baking powder
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1 teaspoon
salt
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6 tablespoons
shortening
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2/3 cup
cold milk
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2 tablespoons
butter, melted
Directions
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Preheat the oven to 425 degrees F.
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In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
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Cut in the shortening until the mixture is crumbly and the shortening is in very small lumps.
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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.
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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.
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Brush the surface of the rectangle with melted butter.
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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.
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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.
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Remove from the oven and let cool slightly, then eat warm!
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.
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