Instead of the usual corn tortillas to go along with our homemade chili verde, I thought cornmeal biscuits were a good idea. At first, cornbread floated through my mind, and then I thought of biscuits . . . why not combine the ideas together?
Preheat oven to 425 F.
3/4 c. butter, unsalted, finely diced
1 1/2 c. unbleached flour
3/4 c. yellow cornmeal
1 tsp. baking soda
2 tsp. cream of tartar
1/4 tsp. salt
2 T. white sugar
1/2 c. chopped, fresh sweet pepper (I used pale, green Hungarian)
1/2 c. corn, fresh or frozen
2/3 c. buttermilk (or thin yogurt)
Combine dry ingredients – flour, cornmeal, salt, soda, cream of tartar, and sugar – in a bowl. Blend in, as for pastry, the butter, until combination resembles coarse meal. Stir in the pepper and corn. With a fork, stir in the buttermilk.
Check biscuits for consistency, adding more flour or buttermilk as you think is necessary.
Create a ball out of dough and knead briefly on floured board. Roll out biscuits, about 1/2 to 3/4 inch thick, on floured board, using 2.5 inch biscuit cutter.
Place on baking sheet. If you want, brush tops with extra buttermilk. Bake for 15-20 minutes, depending on your oven quirks, until lightly golden. Cool on wire rack.
I got a nice baker’s dozen, but YMMV.