Categories: Pizza/flatbread
Ingredients
- 1 tbsp. vegetable oil
- 4 3/4 cups self-rising flour
- 2/3 cup yellow stone-ground cornmeal
- 1 1/2 cups cold unsalted butter, cubed
- 1 1/2 cups plus 1 tbsp. cold whole milk, divided
- 2 tbsp. unsalted butter, melted
- 1 tsp kosher salt
- Thyme-Pepper Butter (see recipe)
Directions
-
In a large bowl, combine flour and cornmeal. Using 2 forks or a pastry blender, cut in cold butter until mixture is crumbly. Gradually add 1 1/2 cups milk, stirring just until dry ingredients are moistened.
-
On a lightly floured surface, gently knead dough 4-5 times. Roll dough 3/4 inch thick; brush with remaining 1 tbsp. milk. Fold dough in half; gently roll 2 times. Using a 2 1/4-inch round cutter dipped in flour, cut dough, rerolling scraps as necessary.
-
Preheat oven to 450. Brush the inside of a 12-inch cast-iron skillet with oil. Place skillet in oven until very hot, about 8 minutes. Place biscuits in hot skillet, overlapping if needed. Brush with melted butter; sprinkle with salt.
-
Bake until golden brown, about 25 minutes. Let cool for 15 minutes. Serve with Thyme-Pepper Butter.