Cornbread Biscuits

Directions

1. 1

   Preheat the oven to 450 degrees.

2. 2

   In a liquid measuring cup, combine the almondmilk and vinegar. Stir and let sit for 10 minutes.

3. 3

   In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.

4. 4

   With the large side of a cheese grater, grate the frozen butter into the dry ingredients.

5. 5

   Add the grated Parmigiano Reggiano and chives, and gently combine.

6. 6

   Pour the liquid, which has now become “buttermilk,” into the mixing bowl. With a spoon or your hands, gently mix the ingredients until they come together. Transfer the mixture to a lightly floured surface at least 12 inches in diameter.

7. 7

   With a rolling pin or wine bottle, roll out the dough into a circle about 1/2-inch thick.

8. 8

   With a biscuit cutter or wide-mouth Mason jar lid, and starting at the outer edge, cut out the biscuits, taking care to cut the circles as closely together as possible.

9. 9

   Place the biscuits on a parchment-lined baking sheet.

10. 10

    Gather the scraps and form them into a rounded disk. Roll out another circle, cut more biscuits, and add them to the baking sheet. Discard the rest of the dough, or make hand-formed biscuits with any remaining scraps.

11. 11

    Bake the biscuits for 15 to 18 minutes, or until browned.