I'm pretty sure I've mentioned before that there are certain food words that make me happy. Words like dumpling and biscuit, for example, make me stop to look. Cornmeal does that for me, too. I do love traditional cornbread but I'm also intrigued with adding cornmeal into non traditional foods, like cake. Today though, I'm going to combine two of my favorite words into these cornmeal biscuits.
Except that the baking aisle of my supermarket just has the finely ground version that most people use along with some well known mixes. Hmm. Happily, when I walk one aisle over, to the gluten free section, I find way more than GF because that's where all the Bob's Red Mill products are. I love their grains and buy them a lot which is why I know they also make course ground cornmeal. That's the one for me!
I was in the mood for a pulled brisket with some BBQ flavors and that called for a heartier bread. These biscuits are a little sweet, a little savory and the ideal compliment to the brisket. My only complaint is that I ate it all way too fast and now I want more. Enjoy!
Pulled BBQ Brisket with Honey Cornmeal Biscuits
Prep Time: 12 Minutes
Cook Time: 12 Minutes
Ingredients (8 Biscuits)
- 1 2/3 Cups all purpose flour
- 1/3 Cup Bob's Red Mill course grind cornmeal
- 1 Tablespoon baking powder
- 1 Teaspoon salt
- 1/2 Teaspoon baking soda
- 6 Tablespoons unsalted butter, chilled and cut into 1" pieces
- 2 Tablespoons honey
- 3/4 Cup buttermilk plus extra for topping
Pre-heat the oven to 425 degrees
Add the flour, cornmeal, baking powder, salt, baking soda and butter to a food processor. Pulse a few times just until the mixture resembles course crumbs. With the machine running, pour in the honey and buttermilk and continue mixing until a dough ball forms.
Turn the dough out onto a floured surface and pat out to approximately a 1" thickness. Use a biscuit cutter (mine was 3") to cut out founds and place them on a baking sheet lined with parchment paper. Bake for 12 minutes.
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To make the brisket, I used my regular BBQ beef recipe but substituted a brisket for the chuck roast. You can find the recipe here.
This recipe was sponsored by Bob's Red Mill, with whom I'm very proud to be working this year. Thank you for supporting the products I love and use in my kitchen.