Cornmeal Biscuits

Okay, I hear you.  When I gave out the recipe for Jalapeno Brisket, I mentioned the cornmeal biscuit, and I didn’t include the recipe.  My fault.  I take the blame.  I’m sorry.

Actually I was planning on sharing this with everyone when I posted the Jalapeno Brisket recipe in ‘Subtlety’, but something went wrong, and it didn’t post the entire article, and I didn’t realize it.  After I wrote the line “Unbelievable on a Cornmeal Biscuit”, the post was supposed to continue with this:

 

Cornmeal Biscuits

Makes 8 to 12 biscuits, maybe more, maybe less.

    1 tablespoon unsalted butter                                   

    3/4 cup packed chopped green onions                            
    1 1/2 cups all purpose flour                                    
    1/2 cup yellow cornmeal                                        
    2 tablespoons sugar                                            
    2 1/2 teaspoons baking powder                                  
    3/4 teaspoon kosher salt                                        
    1/2 teaspoon baking soda                                       
    1/2 cup chilled unsalted butter, cut into 1/2-inch cubes       
    1 1/2 cups packed coarsely grated yellow extra-sharp cheddar cheese
    1 large egg                                                    
    3/4 cup buttermilk                                             
    1 large egg, beaten with 1 tablespoon whipping cream for glaze 

Position the rack in center of the oven; preheat to 425°F. Melt 1 tablespoon butter in a nonstick skillet over medium heat. Add the green onions and sauté 2 minutes to soften slightly. Remove from the heat.

Blend the flour, cornmeal, sugar, baking powder, salt, and baking soda in a processor. Add 1/2 cup chilled butter; cut in using on/off turns until the mixture resembles a coarse meal. Add the cheese; cut in using on/off turns. Transfer the flour mixture to a large bowl. Whisk 1 egg in a glass measuring cup. Add enough buttermilk to the egg to measure 1 cup; stir in the green-onion mixture.  Make a well in the center of the dry ingredients. Pour the buttermilk mixture into well; mix just until evenly moistened.

Turn the dough out onto a generously floured surface. Knead gently just until the dough holds together, about 10 turns. Pat out on a generously floured surface to 3/4-inch-thick round. Using a 2-inch to 3-inch round cutter cut out the biscuits. Transfer to an ungreased baking sheet, spacing 1 inch apart. Gather the dough scraps; pat out to 3/4-inch thickness and cut out additional biscuits. Brush the biscuits with the egg glaze.

Bake the biscuits until golden, a tester inserted into the center comes out clean, and the biscuits feel firm, about 18 minutes. Cool on a rack 5 minutes. Serve warm.

Variation:  Mince one canned chipotle in adobo and add to the buttermilk/egg mixture.  This variation doesn’t pair well with the Jalapeno Brisket, but it is great on its own or made into an egg, smoked sausage, and jack cheese breakfast sandwich.

I promise to check my posts a little more carefully in the future.