These biscuits are very quick and easy to prepare, since the dough is dropped onto the baking sheet without first having to roll it out or cut it.

　　

Ingredients

makes 10

　　1 1/2 cups all-purpose flour

　　3/4 cup fine yellow cornmeal

　　2 teaspoons baking powder

　　1/2 teaspoon baking soda

　　1 teaspoon salt

　　2 tablespoons sugar

　　1 stick (1/2 cup) unsalted butter, cold, cut into small pieces

　　1 cup milk

　　

Step 1

Preheat the oven to 375°F. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few larger clumps remaining.

　　

Step 2

Pour in the milk; using a rubber spatula, fold milk into the dough, working in all directions and incorporating crumbs at the bottom of the bowl, until the dough just comes together. The dough will be slightly sticky; do not overmix.

　　

Step 3

With two large spoons, drop mounds of dough (about 1/3 cup each) about 1 1/2 inches apart on the prepared baking sheet.

　　

Step 4

Bake, rotating the sheet halfway through, until the biscuits are golden, 15 to 20 minutes. Slide the parchment and biscuits onto a wire rack to cool.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter