Cornmeal

Cornmeal Buttermilk Biscuits
1 1/3 cups all-purpose flour, plus as needed
2/3 cup cups Augason Farms Cornmeal
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 heaping teaspoon sugar
1 teaspoon fine salt
6 tablespoons unsalted butter, diced
3/4 cup buttermilk

Line a baking sheet with two layers of parchment paper.  In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, sugar, and salt.  Rub 2 tablespoons of the butter into the flour mixture with your fingertips, until it is completely incorporated.  Work remaining butter into flour until it’s in even, pea-sizes pieces.  Gently stir in buttermilk to make a loose dough.  Turn dough out onto a lightly floured work surface.  Pat dough into a 1/2" thick rectangle.  Fold dough in thirds like a business letter.  Pat dough into a 5x8” rectangle, about 3/4” thick.  Use a 2 to 3” round cutter to make 6 biscuits, and put biscuits on the prepared baking sheet.  Press together the scraps of dough, cut 2 more biscuits, place on baking sheet.  Bake at 450˚F  on center rack until tops are lightly browned, about 15 minutes.  Cool before serving.  Yield: 8 Biscuits.

Cornmeal Pancakes
3/4 cup Augason Farms Cornmeal
1 teaspoon salt
1 tablespoon white sugar
1 cup boiling water
1 beaten egg
1/2 cup milk
2 tablespoons butter, melted
3/4 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 cup pine nuts, toasted

In a medium bowl, mix together cornmeal, salt and sugar.  Stir in boiling water until all ingredients are wet.  Cover, and let stand a few minutes.  In a measuring cup, combine milk, egg and melted butter.  Stir the milk mixture into the cornmeal mixture.  Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated.  If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly.  Heat a large cast iron skillet over medium heat, and grease with a dab of oil or butter.  Use about 2 tablespoons of batter for each pancake.  Quickly sprinkle a few pine nuts onto each cake.  When the entire surface of the pancakes are covered with bubbles, flip them over and cook the other side until golden.  Serve with syrup or fruit jam.  Serves 4.
 

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