I made chili for dinner yesterday, and what goes better with chili than cornbread? But I didn’t feel like a sweet cornbread, and I wondered if I could make cornmeal biscuits. Turns out I could! These turned out great and were very tasty along with the chili. They would also be good (if they got a chance) with butter and jam – or anything you like to top biscuits with.
This is the recipe for my gluten-free all purpose flour blend.
- 1⅓ cups gluten-free all purpose flour
- ⅔ cup cornmeal
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ⅓ cup cold butter
- ¾ cup buttermilk
- 1 tablespoon honey
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Combine flour, cornmeal, baking powder, baking soda, and salt in food processor bowl. Process briefly to combine.
- Cut butter into chunks and add to food processor. Process until butter is cut in and resembles coarse meal.
- Add buttermilk and honey and process until the mixture forms a ball.
- Place the dough on a floured work surface and pat out to about ¾ inch thickness. Cut biscuits with a round cutter. I used a 3 inch cutter and it made 6 biscuits.
- Place biscuits on the prepared baking sheet. Sprinkle a little cornmeal on the tops of the biscuits if desired. Bake for about 15 minutes, until lightly browned. Remove to a rack and allow to cool slightly before serving.