Fluffy Pillow Cornmeal Biscuits

My son asked me for biscuits a week or two ago. I told him to search my blog and he said there were only two biscuit recipes there. That seemed kinda wrong so we made up a new one. It’s marvelous because he’s discovered he likes to make the biscuit dough, so we’ve had several dinners accompanied by these biscuits. He’ll make the batter and have it ready for me when I get home, then I roll it out, cut it and stick the biscuits into the oven. It’s so nice to have hot, fresh biscuits for dinner after a long day.

Cutting these biscuits into pillows is way simpler than the normal process of rolling out the dough, cutting circles, roll it again … just roll the dough out into a circle about 1/2 inch thick, then cut into rectangles with my handy dandy kitchen chopper scraper thingy. If you don’t have one of these, you can use a knife or pizza cutter, but this thing is so handy when it comes to cutting and cleaning up dough. My dad gave it to me ages ago and I use it for scones all the time. It cuts the dough really nicely and then you can use it to scrape all the flour and dough bits off your table in just a few seconds. It’s seriously brilliant!

These little “pillows” have become sort of an obsession at my house. My daughter loves the little corner ones that come out looking like little triangle pillows and my son, of course, being the big guy that he is, likes the larger rectangular ones.

Fluffy Pillow Cornmeal Biscuits

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: About 16 biscuits 1x

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Ingredients

Scale 1x2x3x

• 1 cup white flour
• 1/2 cup whole wheat flour (or, for more fluff, sub 1/2 cup all purpose flour)
• 1/2 cup yellow cornmeal
• 2 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 5 tablespoons chilled butter
• 1 large egg
• 1 cup plain low-fat or nonfat yogurt

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Instructions

1. Preheat oven to 400 degrees F.
2. Mix first 7 ingredients (flour through baking soda) in a large bowl.
3. Cut butter into small bits and mix in with a pastry cutter, 2 knives or use your fingers to blend until butter is blended in and mixture is a coarse meal. I like to use my fingers because I love the feel of the crumbly flour and butter on my hands.
4. In a small bowl, whisk egg and yogurt until smooth.
5. Add the egg/yogurt mixture to flour mixture. Stir well to mix into a moist, thick batter.
6. Turn the batter onto a well-floured surface and sprinkle with flour. Roll to 1/2 to 3/4 inch thick and cut with a pastry or pizza cutter into square / rectangular shapes.
7. Bake at 400 for 15 – 20 minutes or until nicely browned on top.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Foodie Friends Friday, Weekend Potluck, What to Do Weekends, Simple Supper Tuesday, Tuesday’s Table, Moonlight & Mason Jars and Hearth & Soul Bloghop.