Adapted from a recipe by Jen Castle
These hearty and flaky biscuits are sure to please everyone, serve them either drizzled with maple syrup or on the side with anything savory. This recipe makes about 6-8 good sized biscuits.
2 1/2 cups white flour
1 1/2 teaspoon salt
1 teaspoon baking powder
3 tablespoons yellow cornmeal
1/2 teaspoon fresh ground black pepper
2 tablespoons pure Vermont maple syrup
1 stick (1/4 lb.) cold butter
Just under 1 cup buttermilk
Preheat oven to 425 degrees
Combine flour, salt, and baking powder together in a large bowl or stand mixer on low speed.
Cut the cold stick of butter into 1/4" slices and coarsely mix into dry ingredients. If mixing by hand, crumble butter until it is in small pea sized chunks, if using a stand mixer, mix on low speed and add in butter one piece at a time until mixture is crumbly. Do not over mix.
Add maple syrup into milk and pour slowly into flour and butter mixture, folding dry ingredients into the wet until dough is mostly moist and sticky with a few dry patches.
Remove biscuit dough from bowl, place onto a lightly floured surface, and gently work dough into a rectangular shape. Cut dough in half and place one half on top of the other, working dough to flatten again. Repeat this process 3 times, cutting, stacking, and re-flattening, adding a small amount of flour if dough begins to stick to the surface.
Work the dough so that it is about 1" thick and then cut into circles about 3" in diameter (I use the rim of a water glass). Combine the leftover pieces together and cut them into circles also.
Lightly grease baking sheet and liberally sprinkle with 1/2 the cornmeal. Place biscuits 1" apart on baking sheet, sprinkle remaining cornmeal on top of biscuits and top with the ground black pepper.
Bake for 15-18 minutes or until golden brown on top. Remove from the oven and eat immediately!