We’d eat these tender, sky-high biscuits any time of day.
Cornmeal Biscuits with Thyme-Pepper Butter
Makes about 19
Ingredients
- THYME–PEPPER BUTTER
- 1 cup unsalted butter, softened
- 2 tablespoons chopped fresh thyme
- ½ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- BISCUITS
- 1 tablespoon vegetable oil
- 4¾ cups self-rising flour
- ⅔ cup yellow stone-ground cornmeal
- 1½ cups cold unsalted butter, cubed
- 1½ cups plus 1 tablespoon cold whole milk, divided
- 2 tablespoons unsalted butter, melted
- 1 teaspoon sea salt flakes
Instructions
- For butter: In a medium bowl, combine all ingredients. Serve immediately, or cover and refrigerate for up to 1 week.
- For biscuits: Preheat oven to 450°. Brush a 12-inch cast-iron skillet with oil.
- In a large bowl, combine flour and cornmeal. Using a pastry blender, cut in cold butter until mixture is crumbly. Gradually add 1½ cups milk, stirring just until dry ingredients are moistened.
- On a lightly floured surface, gently knead dough 4 to 5 times, just until dough holds together. Roll dough ¾ inch thick; brush with remaining 1 tablespoon milk. Fold dough in half; gently roll to ¾ inch thick. Using a 2¼-inch round cutter dipped in flour, cut dough, rerolling scraps as necessary.
- Place skillet in oven until very hot, about 8 minutes. Carefully place biscuits in hot skillet, overlapping if needed. Brush with melted butter; sprinkle with sea salt.
- Bake until golden brown, about 25 minutes. Let cool for 15 minutes. Serve with Thyme–Pepper Butter.
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