Prep Time::30 mins
Bake Time::20 mins
Total Time::50 mins
Servings::14
Yield::14 biscuits
Ingredients
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2 cups self-rising flour (see Tip)
1 cup yellow cornmeal
2 tablespoons white sugar
½ teaspoon salt
1 teaspoon baking soda
1 stick (1/2 cup) very cold unsalted butter, cubed
1 ¼ cups cold buttermilk
2 ounces pepper Jack cheese
2 tablespoons melted butter for brushing tops
Directions
Gather all ingredients.
ALLRECIPES / VICTORIA JEMPTY
Mix together self-rising flour, cornmeal, white sugar, salt, and baking soda (See Cook's Note for substitution). Add cubed, very cold butter and mix in with a pastry cutter/blender until the mixture is crumbly and the butter pieces are approximately the size of lentils.
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Stir in the buttermilk with a fork until a crumbly dough forms, which can be pressed together with your hands.
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Press into a square, and roll out into a 12 x12-inch square. Cut in half, and stack one piece on the other. Roll back out to a 12-inch square. Jagged edges are fine, and can simply be pressed in with a bench scraper.
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Cut into quarters, and stack up. Square up the sides a little by pressing in with a bench scraper, and roll back out to a 12-inch square.
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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a Silpat mat.
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Grate the pepper Jack cheese over the top of the dough (for best results, pop cheese in the freezer for a few minutes to firm up, making it easier to grate and distribute evenly). Fold into thirds to form a rectangle, and press lightly.
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Roll until the rectangle is about 3/4 inch thick, and then use a floured round cutter (mine was 2.75 inches) to punch out 8 biscuits. Dough can also be cut into squares instead.
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Transfer cut dough to the prepared baking sheet. Extra dough can be pressed together and re-rolled, and used to cut more biscuits. Press each biscuit lightly in the center with your thumb. Brush each biscuit lightly with melted butter.
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Bake in the preheated oven until nicely risen and golden brown, 18 to 20 minutes. While still warm, brush with more melted butter if desired. Let cool before serving. Enjoy!
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Cook's Notes:
If you don't have self-rising flour, you can substitute all-purpose flour, baking powder, and salt. For each cup of all-purpose flour, I usually mix in 1 1/2 teaspoons of baking powder plus 1/4 teaspoon of fine salt.
I like serving these with Chef John’s Brunswick Stew.