Ingredients

makes 10

　　1 1/2 cups all-purpose flour

　　1 cup yellow cornmeal, preferably stone-ground

　　2 1/2 teaspoons baking powder

　　1/2 teaspoon salt

　　2 teaspoons sugar

　　1/2 cup (1 stick) unsalted butter

　　1 cup plus 1 tablespoon milk

　　

Step 1

Preheat the oven to 375°F. In a medium bowl, combine the flour, cornmeal, baking powder, salt, and sugar. Whisk to combine. Add the butter, and, using a pastry blender or 2 knives, cut it in until the mixture resembles coarse crumbs.

　　

Step 2

Add the milk, and stir until just combined.

　　

Step 3

Spoon 10 mounds, about 1/2 cup each, onto a baking sheet 1 inch apart; bake until the biscuits start to brown, about 20 minutes. Remove from the oven; cool on a wire rack. Serve warm.

　　

Bacon and Onion Mix-In

Step 4

Cut 6 ounces bacon into 1/2-inch pieces, and cook over medium heat, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer to a paper-towel–lined bowl. Add 1 small onion, cut into 1/4-inch dice, to the hot fat in the skillet; cook until translucent, about 3 minutes. Drain on paper towels. Add the bacon and onion to the butter and flour mixture after the butter has been cut in. Proceed with the recipe.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.