Milk 'N Honey Biscuits
(makes about 20 biscuits)
2 ¾ cup all-purpose flour
-Preheat the oven to 400 degrees, and lightly spray two, 9” cake pans with cooking spray.
-Add the flour, cornmeal, baking powder, baking soda, sugar and salt into a large bowl; using a small whisk, gently blend the dry ingredients together until well combined; next, add in the ice cold butter pieces, and using a pastry cutter or forks (or even your fingers, like I did), cut the butter into the flour mixture until it resembles a chunky crumble; next, add in the buttermilk and the honey, and gently incorporate that into the mixture with a spatula, just until combined, being careful not to over-work the dough.
-Next, flour a work surface lightly with flour, and turn the dough out onto it (the dough will be quite sticky, so use a little extra flour on your hands if needed) bringing the dough together into a ball; once the dough comes together, use your hands to gently press/flatten and shape it into a medium-large disc shape, about ½” thick; cut the biscuits out using a 2½” glass or cookie cutter dipped in flour, cutting as close to the edges as possible; pull together the remaining scraps of dough, flatten a bit, and cut those out as well, as to not waste any dough, if possible.
-Place the biscuits into the pans (10 in each cake pan) touching each other, and brush a little bit of the 2 tablespoons of buttermilk on the tops of each, and sprinkle a little sugar over; place the biscuits into the oven and bake until golden on top, for about 20 minutes; serve while warm and fresh, with butter, honey and Grand Marnier-Spiked Cranberry and Pear Compote, if desired.