Well partners, it doesn’t get much better than this! Cowboy Cornbread Biscuits are the perfect blend of biscuits and cornbread, with the buttery flakiness of the former and the summery sweetness of the latter. Also, each one is filled with melted, spicy pepper jack cheese. Whether your own trails are dusty or paved, Cowboy Cornbread Biscuits will have you riding back for more! Well partners, it doesn’t get much better than this! Cowboy Cornbread Biscuits are the perfect blend of biscuits and cornbread, with the buttery flakiness of the former and the summery sweetness of the latter. Also, each one is filled with melted, spicy pepper jack cheese. Whether your own trails are dusty or paved, Cowboy Cornbread Biscuits will have you riding back for more!
Ingredients
- 2 cups self-rising flour plus more, to taste, for dusting the biscuit cutter
- 1 cup yellow cornmeal
- 2 tablespoons white sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 stick unsalted butter very cold and cubed, plus 2 tablespoons, melted, plus more, to taste, for serving
- 1 1/4 cups buttermilk cold
- 1/4 cup pepper jack cheese grated or shredded
Directions
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In a mixing bowl, add 2 cups of the self-rising flour, the cornmeal, the white sugar, the salt, and the baking soda and whisk to combine.
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Add 1 stick of the very cold, cubed butter to the flour mixture and use a pastry cutter or a similar tool to cut the butter into the flour mixture until it is crumbly and the butter pieces are about the size of peas.
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Add the buttermilk to the flour mixture and use a fork to mix until a crumbly dough forms. The dough should be able to be pressed together with your hands.
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Form the dough into a square and then roll the dough out so it is a 12×12-inch square.
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Cut the dough square in half.
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Stack 1 of the dough rectangles on top of the other.
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Roll the dough rectangle back out into a 12-inch square. Don’t worry about jagged edges.
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Cut the dough square into quarters and then stack the dough quarters on top of each other.
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Using a bench scraper, square up the sides of the dough stack and then roll it out into a 12×12-inch square.
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Preheat the oven to 425 degrees F.
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Line a baking sheet with a silicone mat.
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Add the grated pepper jack cheese evenly over the dough square.
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Fold the dough square up into thirds, like a tri-fold letter, with the cheese on the inside, and press lightly to seal.
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Roll the dough out into a 3/4-inch-thick rectangle.
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Using the extra flour, lightly dust a round biscuit cutter.
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Using the prepared biscuit cutter, cut out 8 biscuits. Make sure to press straight down when cutting the biscuits and avoid turning the biscuit cutter.
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Transfer the cut biscuits to the prepared baking sheet.
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Reroll any remaining dough and use it to cut more biscuits. You should be able to get about 12 biscuits total.
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Using your thumb, press each of the biscuits lightly in the center. These indents help the biscuits maintain a perfect shape while baking.
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Using a pastry brush, brush each of the biscuits lightly with 2 tablespoons of the remaining melted butter.
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Bake until the biscuits have risen and are golden-brown, about 18-20 minutes.
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Brush the warm biscuits with the extra melted butter.
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Allow the biscuits to cool slightly.
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Serve.
Content retrieved from: https://bigrecipe.com/recipe/cowboy-cornbread-biscuits.
