So when I made these warm, honey-buttered cornmeal drop biscuits, I had a few more than a couple.
So I opted to bake in a bit of honey this time, brushing a little honey-butter over the biscuits when they came out of the oven, too.
Yummy. Kind of crumbly like cornbread, but better, more flavorful with the honey-butter.
I made a homemade biscuit mix by throwing all the dry ingredients into a Tupperware container about a month-and-half ago.
I'll have to hunt some down and try it next time.
adapted from Dorie Greenspan's Baking: From My Home to Yours
- 1 cup all-purpose flour
- 1 cup yellow cornmeal, preferably stone-ground (reg. cornmeal in pics, although stone-ground was great, too)
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 heaping teaspoon kosher salt
- 6 tablespoons (3/4 stick) unsalted butter, cold, cut into 12 pieces
- 1/2 cup whole milk, cold
- 1/4 cup honey
For honey-butter --
- 2 tablespoons butter
- 2 tablespoons honey
Meanwhile, in large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.
Add butter pieces to flour mixture, toss butter in dry ingredients to cover, then cut in butter with fingers until mixture is crumbly. Butter should be about pea-sized.
Stir in milk-honey mixture gently, until dry ingredients are wet (it may look under-mixed).
Scoop out 12 mounds and space evenly across lined baking sheet.
Bake biscuits for about 15 minutes, until lightly golden brown.
While biscuits bake, prepare honey-butter. Melt the butter and whisk in the honey until evenly combined.
As soon as you pull the biscuits from the oven, brush the honey-butter generously over each.
Serve hot, warm or at room temperature.
Note: For homemade biscuit mix -- just combine the dry ingredients in an air-tight container. I wrote the remaining ingredient list and directions on a note that I attached to the container for easy reference when I was ready to bake. Quick and easy!