Food & Drink

Cornmeal buttermilk biscuits are easy-to-make southern tradition

Cornmeal buttermilk biscuits recipe

Chef Thomas Hiestand of Kingston Plantation in Myrtle Beach, SC., provides a quick and easy recipe for a southern classic: buttermilk biscuits.
Up Next
Chef Thomas Hiestand of Kingston Plantation in Myrtle Beach, SC., provides a quick and easy recipe for a southern classic: buttermilk biscuits.

Biscuits are a southern staple with almost any meal.

Although some might detest baking, Execuitive Chef Thomas Hiestand of Kingston Plantation in Myrtle Beach offers a quick and easy way to make a delectable biscuit with buttermilk and cornmeal.

In the South, Hiestand says, the biscuit is more ov a vehicle for a wide array of toppings, from butter and honey to shrimp gravy (coming next week).

Cornmeal Buttermilk Biscuits

Ingredients

  • 1 1/3 cups all-purpose flour, plus as needed
  • 2/3 cup polenta-style yellow cornmeal
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 heaping teaspoon sugar
  • 1 teaspoon fine salt
  • 6 tablespoons unsalted butter, diced
  • 3/4 cup buttermilk

Directions

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.

Whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt. Work the butter into the flour until it's in pea-size pieces. Stir in the buttermilk to makedough.

Form the dough into a rectangle about 3/4 inch thick. Use a round cutter to make 6 biscuits, and place biscuits on the baking sheet.

Bake until the tops are lightly browned, about 15 minutes.

Related stories from Myrtle Beach Sun News

  Comments