Well hello friends! It’s been a while. Far too long, actually. But I’m back! And with a vengeance in the form of biscuits. Rosemary cornmeal buttermilk biscuits. They’ll seriously up your breakfast sandwich game.
This recipe was born out of the need for a winter stew dipping situation. Regular biscuits just get too soggy when you go for the dip, and I was craving something out of the ho-hum grocery store french bread ordinary.
Turns out, they’re delicious for stew dipping and a hundred other things. Cue the breakfast sandwich 👆🏼. Seriously. These biscuits are the perfect vessel to get that runny egg directly into your face. And if you make them for Sunday night dinner, the leftovers (probably make a double batch…) will be waiting to make your Monday morning less dumb.
These biscuits also taught me that not only is that powdered buttermilk you buy in the baking section a perfectly acceptable substitute when you don’t have fresh on hand, it’s actually better in some instances. I tried making these with regular buttermilk and it just did not work, the biscuits were dry and bleeehhhh. So don’t be ashamed. I also use it in my cinnamon roll recipe now, because it’s pretty much the only ingredient in there that I don’t normally have on hand. Spur of the moment buttermilk biscuits/cinnamon rolls for life ✌🏼.
The easiest way to get these puppies into biscuit form is to treat them like scones. Stir the wet ingredients into the dry until just combined. Dump out onto the counter and pat it all together into a slab, then cut with a sharp knife into square(ish) biscuits. Don’t drag your knife through the dough, cut straight down and lift up. The same goes for regular biscuits when you’re using a cutter – don’t twist it! The biscuits will rise more if you don’t. #protip
- 1⅓ cup flour
- ⅔ cup yellow cornmeal
- 2½ tsp baking powder
- ¼ tsp baking soda
- 1 t salt
- ¼ cup sugar
- 2 tsp fresh rosemary, minced
- 3 Tbls buttermilk powder
- 6 Tbls cold butter
- 2 eggs
- ¾ cup cold water
- Preheat the oven to 450 degs.
- Whisk together the dry ingredients, including the rosemary and the buttermilk powder.
- Cut in the cold butter with a pastry cutter or a fork until pea sized and well incorporated.
- Make a well in the center of the dry ingredients and add ONE of the eggs and the cold water.
- Stir together until just combined. You never want to overwork biscuit dough.
- Dump the mixture out onto a surface lightly dusted with cornmeal. Using your hands, work the mixture into a 9 x 9ish slab.
- Whisk the remaining egg with 1 Tbls water and brush the top of the biscuit slab with egg wash.
- Using a sharp knife, cut the slab into 9 equal parts. Remember not to drag your knife through, just press down and pull up. You could also use a pizza cutter if you have a big sharp one.
- Place the biscuits onto a baking sheet or pizza stone lined with parchment paper.
- Bake for 15 minutes, until puffy and golden brown.