Cornmeal Angel Biscuits

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 0.5 cup butter chilled cut into small pieces
• 2.3 teaspoons yeast dry
• 4 cups flour all-purpose
• 2 cups buttermilk low-fat
• 1.5 teaspoons salt 
• 0.3 cup sugar 
• 0.5 cup warm water (100° to 110°)
• 0.8 cup cornmeal yellow
• 2 teaspoons cornmeal yellow

Equipment

• bowl
• baking sheet
• oven
• knife
• blender
• measuring cup

Directions

1. Dissolve yeast in warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into a dry measuring cup; level with a knife.
2. Combine flour, 3/4 cup cornmeal, and next 4 ingredients (sugar through baking powder) in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
3. Add yeast mixture and buttermilk; stir just until moist. Cover; chill dough at least 2 hours or overnight.
4. Preheat oven to 45
5. Turn dough out onto a lightly floured surface; knead 5 or 6 times.
6. Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter into 32 biscuits.
7. Place on 2 ungreased baking sheets. Coat tops of dough with cooking spray; sprinkle tops evenly with 2 teaspoons cornmeal.
8. Let stand 20 minutes.
9. Bake at 450 for 12 minutes.