Yield: 24 biscuits
1 ¾ cups all-purpose flour
¾ cup corn meal
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
½ stick butter, cut into ½-inch pieces
2 cups shredded cheddar cheese
3 tablespoons Parmesan cheese, finely shredded
1 scallion, chopped
2 garlic cloves, minced
2 tablespoon finely chopped flat-leaf parsley
2 tablespoons finely chopped sage
2 teaspoons finely chopped thyme
1 teaspoon finely chopped rosemary
1 1/3 cup well-shaken buttermilk
Heat oven to 450ºF. Line two large baking sheets with parchment paper.
With an electric mixer or food processor, combine flour, cornmeal, baking powder, baking soda, and salt. Add the butter and use a fork to mix with the flour mixture. Mix on medium-low speed until the butter is in tiny pieces, no larger than the size of small peas.
Stir in the cheese, scallions, garlic, and herbs. Stir in the buttermilk until it is just combined.
Using a 1 ½-inch batter scoop or a tablespoon, drop dough in equal mounds about 2 inches apart on the baking sheets.
Bake until golden brown, about 15 minutes. Cool on a wire rack and serve warm or at room temperature.
From “Herb-Cheddar Buttermilk Biscuits (Inspired by Simon & Garfunkel)” by Laura Leebove.
Posted to www.eatingthebeats.com on 2 June 2011. Downloaded on 17 July 2014.