Making a Mexican dinner, no tortillas in sight. No corn meal for cornbread. Masa, but no time to make my own tortillas.
But lo and behold I have some Bob’s Red Mill Corn Flour. So I looked at several biscuit recipes, tried to remember everything that Harold McGee wrote about balancing acid and base and off I went.
They turned out really really well.
Corn Flour Biscuits
1 cup corn flour
1 cup white whole wheat flour
1/2 tsp kosher salt
2 1/2 tsps baking powder
2 tbs melted butter
1/4 c yogurt
3/4 c milk
2 tbs. lime juice
Preheat oven to 375.
Mix together all dry ingredients.
In separate bowl, whisk together all the went ingredients.
Add the wet to the dry and stir gently but thoroughly until thoroughly combined. May need to add a bit more milk, if it seems to dry.
Use ice cream scoop or 1/2 c measure to place 8 scoops onto baking pan. If not using Silpat, grease pan first.
Bake for 25 minutes.
Don’t forget to enjoy.
And if you make it, please let me know how it comes out!