Jason loves my chili recipe (see post way below somewhere...). I've perfected it and even have some in the freezer. So, now that I have that mastered, I decided to focus on the perfect accompaniment. You see, Jason LOVES bread. With every meal. I don't. It's always an afterthought... Anyhow, with serendipitous timing, this month's issue of Cook's Country has a recipe for "Cornmeal Biscuits." Perfect. Cornbread taste that's not dry or crumbly... He loved them.
Cornmeal Biscuits- Cook's Country Magazine
1 cup cornmeal
1 1/4 cups buttermilk
1 tablespoon honey
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
12 tablespoons (1 1/2 sticks), unsalted butter, cut into 1/2 inch pieces and chilled
1. Soak cornmeal. Adjust oven rack to middle position and heat oven to 450 degrees. Whisk cornmeal, buttermilk and honey in large bowl; let sit 10 minutes.
2. Process dough. Pulse flour, baking powder, baking soda, salt, and butter in food processor until mixture resembles coarse meal. Add to bowl with buttermilk mixture and stir until dough forms.
3. Knead. Turn dough out onto lightly floured surface and knead until smooth, 8-10 times. Pat dough into 9 inch circle about 3/4 inch thick. Using 2 1/2 inch biscuit cuter dipped in flour cut out rounds and transfer to baking sheet. Gather remaining dough and pat into 3/4 inch thick circle and cut remaining rounds.
4. Bake. Bake until biscuits begin to rise, about 5 minutes and the reduce oven temperature to 400 degrees. Bake until golden brown, 8-12 minutes more. Let cool 5 minutes on sheet then transfer to wire rack. Serve warm or cool to room temperature.