Cornmeal Biscuits

One of the first foods I remember learning how to bake is biscuits.  I remember helping my grandmother make them all the time, though have no idea how old I was at the time.  Probably really young.  I added cornmeal to my recipe a while ago, mostly to add interest to the texture.  I like the way it makes the biscuits raise and the color it gives them, as well as the texture.

Makes 12 biscuits

2 cups flour, plus more for kneading and rolling
1/2 cup cornmeal (I use yellow)
1/2 teaspoon salt
1 1/2 tablespoons baking powder
3 tablespoons cold butter, cut in pieces
3/4-1 cup buttermilk

1. In mixing bowl combine flour, cornmeal, salt, and baking powder.  Stir with a fork to combine.  Scatter butter pieces over flour mixture in bowl.  With pastry blender or fingers, cut butter into flour mixture until mixture resembles course crumbs.
2. Note that, at this point, the biscuit "dough" can be placed in the refrigerator until ready to use.  To do this, place bowl in refrigerator.  Remove bowl to counter and stir before adding the buttermilk.
3. Push flour butter-mixture up onto the sides of your bowl with the fork, making a well in the center of the bowl.  Beginning with 1/2 cup buttermilk, add to the well in the center of your bowl.  Stir until buttermilk is absorbed.  Add more buttermilk as needed to make all the flour mixture create a soft dough.
4. Turn dough onto a floured surface.  Knead a few times with your hands until dough is no longer sticky, being careful not to overhandle the dough.  Pat dough out until it is between 1/2 and 3/4 inch thick.  Cut dough with a metal biscuit cutter for the cleanest cut (though I have used the top of a glass successfully, it just depends on what you have in your kitchen).
5. Place cut biscuits on an ungreased cookie sheet.  Ideally, biscuits bake in a 400 degree oven for 10-20 minutes or until the tops are brown and they are puffed.  However, I have been known to bake them at whatever temperature the rest of dinner cooks at, within reason (between 350 degrees and 425 degrees).  Lower temperatures will take longer than the time stated here.  Serve hot.  Can be stored in sealed container or bag for up to three days.