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  • Southern Cast Iron

    Cornmeal

    Mar 24, 2020 5 minutes
    PHOTOGRAPHY BY ALISON MIKSCH
    STYLING BY MARY BETH JONES

    CORNMEAL ANGEL BISCUITS

    Makes about 13

    (photo on page 20)

    Light, flaky, and fluffy, these heavenly biscuits are a dream.

    4 cups all-purpose flour, divided
    2 cups finely ground plain yellow cornmeal, divided
    1 cup cold unsalted butter, cubed
    ¼ cup sugar
    1 (0.25-ounce) package instant yeast
    1 tablespoon baking powder
    1½ tablespoons kosher salt
    1 teaspoon baking soda
    2 cups warm whole buttermilk (120˚ to 130˚)
    2 tablespoons cold whole buttermilk
    Butter, to serve

    1. In a large bowl, whisk together 2 cups flour and 1 cup cornmeal. Using a pastry blender, cut in cold butter until crumbly; refrigerate.

    In another large bowl, whisk together sugar, yeast, baking powder, salt, baking soda, remaining 2 cups flour,

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