Description
These easy cornbread biscuits are baked right in a cast iron skillet!
Ingredients
Scale
- 1.5 cups flour, divided
- 3/4 cup cornmeal
- 4 tsp. baking powder
- 1/4 tsp. baking soda
- 1.5 tsp. salt
- 1/4 cup sugar
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 6 Tbsp. COLD unsalted butter, cubed
- 1/2 cup cooked sweet corn kernels (optional; if you aren't going to eat the biscuits right away skip the corn kernels because they can dry out and taste chewy after a day or two on the counter)
- 1 cup milk
Instructions
- Combine 1.25 cups of the flour, cornmeal, baking powder, baking soda, salt, sugar, thyme, and rosemary in a large mixing bowl.
- Cut the butter into the flour mixture - basically, just quickly rub the butter into the flour with your hands - until the mixture is coarse and resembles cornmeal.
- Stir milk and corn kernels (if you're using them) into mixture. Turn dough out onto a floured cutting board and knead the rest of the flour (1/4 cup) into the dough until it is no longer sticky. (You may need to use a bit more flour if the dough is especially sticky).
- Pat the dough out to about 1/2 inch thickness and cut into 2-inch rounds with a biscuit cutter.
- Lightly grease a large cast-iron skillet and arrange cut biscuits in a single layer. Give them a little breathing room, because they'll rise quite a bit in the oven. Depending on the size of your skillet, you may need to bake in two batches or bake some of the biscuits on a separate baking sheet. My skillet is about 8 inches in diameter and doesn't quite fit all of the biscuits, so I bake in two batches.
- Bake at 450 degrees fahrenheit for 13-16 minutes until biscuits are lightly browned. Serve warm with butter and a bit of honey. They go great with this Corn & Black Bean Turkey Chili!