Cornmeal Sage Chili Powder Biscuits

Another du-liiiiiiiiish variation on my standby biscuit recipe.

Adding cornmeal gives these a nice crunch and color. The chili powder and sage work very well with the cornmeal. These kind of taste like Doritos biscuits. Butter them up and feel your head explode (good thing) when you start chewing.

Mix the dry:
1 1/2 cup flour
1/2 cup cornmeal

1 tablespoon baking powder

1 teaspoon salt
1 teaspoon sage 1 teaspoon chili powder



Mix in:
1/3 cup COLD shortening or butter (butter's best)

Use a pastry cutter or your hands break the butter up into approximately pea-size chunks, some bigger, some smaller. Err on the larger, less finessed side.
Solid butter/shortening chunks create steam pockets in the biscuit when it bakes, making it fluffy.

Mix in:
1 cup buttermilk, milk, or cream (buttermilk is best)

Just barely mix this in, then drop the dough on a floured counter.



Sprinkle a little flour on top, and flatten the dough with your hands to about 1/2"high, then fold it, then flatten it again, and fold again. You finish off the mixing this way, while you're folding it to create the layers.

If it's real wet sprinkle more flour on top. But be cautious not to dry out the dough. Flatten and fold about 4- 6 times.
Working fast and not over mixing is key. In about 30 seconds it looks like this:



Cut them out.
Bake at 425 degrees for 12-15 min.

Watch them rise! RISE!



A HA HA HA HA HA HA HAAAAAAAAAAAAAAAAAAA!



These are great little shits! Eat that shit!