Cornbread Biscuits

Directions

1. Preheat oven to 425 degrees F.

2. While the oven is preheating, add 2 tablespoons of bacon grease or oil to the cast iron skillet and place it in the oven while you get the biscuits ready.

3. In a bowl, add the flour and cornmeal together and mix until combined.

4. Add the pieces of cold butter and mix with your hand or a pastry knife. You can also use a food processor. You can mash the butter into the flour until you reach a coarse crumbly mixture. It is fine to have some bigger pieces.

5. Add the buttermilk and stir into the flour mixture. If the flour is too dry, add more buttermilk; if it is too wet, add some more flour. You do not want your dough to be sticky wet but you don’t want it to be overly firm either.

6. Pat out the dough. You may need a small amount of flour on the surface so the dough mixture doesn’t stick, just don’t add too much.

7. Cut your dough with a round biscuit cutter.

8. Remove the cast iron from the oven and place your biscuits in the pan. They should be touching each other.

9. Bake at 425 for approximately 25 minutes.

10. You should have 12 large biscuits.