SIMPLE BUTTERMILK CORN BISCUITS

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp kosher salt
1/2 cup (1 stick) unsalted butter
1 cup buttermilk

Preheat oven to 425 degrees.
Line baking sheet with parchment paper or generously coat with cooking spray.

Add flour, cornmeal, sugar, baking powder and salt to a large mixing bowl. Using a fork or pastry blender, cut chilled butter into flour until mixture resembles pea-size crumbles. Add buttermilk and mix with spatula until just combined, being careful not to overmix.

Lightly flour a clean, flat surface. Place dough mixture on the surface and knead 5 to 6 times until dough becomes cohesive. Roll dough to about 3/4-inch thick. Using a 2-inch biscuit cutter or round drinking glass, cut out 8 biscuits. Place about 1-inch apart on the prepared baking sheet.

Bake biscuits 12-15 minutes or until golden brown. Enjoy room temperature with butter, if desired. Store any leftovers in an airtight container.

This is a Kroger recipe and picture.