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2 Tbsp. Creole seasoning
1 Tbsp. garlic powder
1 1/2 C. all-purpose flour
1 tsp. black pepper
1/2 C. cake flour
4 Tbsp. unsalted butter, cold and cut into bits
1 C. blue cornmeal
1/2 C. vegetable shortening
1 Tbsp. Clabber Girl Baking Powder
1 1/4 C. buttermilk
1/2 tsp. Clabber Girl Baking Soda
1 egg, beaten
2 tsp. kosher salt
sea salt, for sprinkling
Stir together flours, blue cornmeal, baking powder, baking soda, salt, Creole seasoning and garlic. Cut in butter and shortening until mixture resembles coarse crumbs. Add buttermilk and mix dough until it holds together. Roll dough out on floured surface to 1/2-inch thick rectangle. Fold in half and roll again to 1/2-inch thick rectangle. Fold in half again and roll until 3/4-inch thick. Cut dough using a 2-inch biscuit cutter. Brush tops of biscuits with beaten egg and sprinkle with sea salt. Bake at 400° F. on a greased sheet pan for 20 minutes or until golden brown.
2 Tbsp. Creole seasoning
1 Tbsp. garlic powder
1 1/2 C. all-purpose flour
1 tsp. black pepper
1/2 C. cake flour
4 Tbsp. unsalted butter, cold and cut into bits
1 C. blue cornmeal
1/2 C. vegetable shortening
1 Tbsp. Clabber Girl Baking Powder
1 1/4 C. buttermilk
1/2 tsp. Clabber Girl Baking Soda
1 egg, beaten
2 tsp. kosher salt
sea salt, for sprinkling
Stir together flours, blue cornmeal, baking powder, baking soda, salt, Creole seasoning and garlic. Cut in butter and shortening until mixture resembles coarse crumbs. Add buttermilk and mix dough until it holds together. Roll dough out on floured surface to 1/2-inch thick rectangle. Fold in half and roll again to 1/2-inch thick rectangle. Fold in half again and roll until 3/4-inch thick. Cut dough using a 2-inch biscuit cutter. Brush tops of biscuits with beaten egg and sprinkle with sea salt. Bake at 400° F. on a greased sheet pan for 20 minutes or until golden brown.