Treat Mom to hot, crispy Cornmeal Biscuits slathered with melty, citrusy Orange Butter on Mother's Day. They are super simple to make and super delicious!
Place the flour, cornmeal, sugar, baking powder and salt in a medium-size bowl. Use a fork or whisk to combine everything.
Take the stick of frozen butter and grate it into the flour mixture. Mix well. Or, you can cut cold butter into small cubes and cut it in with a pastry blender or fork until the flour mixture resembles coarse crumbs.
Add the buttermilk and stir until the mixture just comes together. Do not over-mix or your biscuits will be tough. If the mixture seems too dry, add a little more buttermilk, about a tablespoon at a time. If the mixture appears too runny, add a little more flour, about a tablespoon at a time.
Spray the inside of a ¼ cup measuring cup with non-stick cooking spray and use it to scoop out your biscuits. Drop the biscuits about an inch apart onto a greased baking sheet or a baking sheet that is lined with parchment paper or a silicone baking mat.
Bake the biscuits for 12-14 minutes or until lightly browned on top.
Orange Butter Directions:
While the biscuits are baking, combine the softened butter, orange marmalade, and powdered sugar in a small bowl. Use an electric mixture and beat until the mixture is light and fluffy.
Serve the Cornmeal Biscuits hot, and top with Orange Butter! Enjoy!
Notes
No buttermilk, no problem! Simply mix 1-½ tablespoon of lemon juice or vinegar with 1/1/2 cups of whole milk and let it sit for 5 minutes.Leftover Cornmeal Biscuits are also delicious the next day reheated in a 350 degree F oven for about 10 minutes and they freeze well too.Another alternative is to split them and pop them under the broiler to toast them.The orange butter is delicious on my Irish Soda Bread, Fresh Peach Bread, Sweet Potato Bread, Apple Cranberry Muffins, Zucchini Muffins, and Apple Bread. The orange butter also makes a fabulous hostess gift packaged in a cute glass jar with a bow.