Buttermilk-Cornmeal Biscuits
Buttermilk-Cornmeal Biscuits recipe
Yield
12 servingsPrep
20 minCook
12 minReady
32 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
cornmeal
|
|
| 2 | teaspoons |
sugar
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
butter
cut into small pieces and chilled |
|
| ¾ | cup |
buttermilk
non fat, plus 2 tablespoons |
|
|
nonstick cooking spray
|
* | ||
| 1 | large |
egg whites
lightly beaten |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 118 | ml |
cornmeal
|
|
| 1E+1 | ml |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
butter
cut into small pieces and chilled |
|
| 177 | ml |
buttermilk
non fat, plus 2 tablespoons |
|
| 1 | x |
nonstick cooking spray
|
* |
| 1 | each |
egg whites
lightly beaten |
*
|
Directions
Combine flour, cornmeal, sugar, baking powder, and soda in a large bowl; cut in butter with a pastry blender until mixture resembles coarse meal.
Add buttermilk; stir just until dry ingredients are moistened.
On a lightly floured surface, knead dough 5 or 6 times.
Roll dough to ½ inch thickness; cut with a 2½ inch biscuit cutter.
Place on a baking sheet coated with cooking spray.
Brush tops with egg white.
Bake at 450F for 12 minutes or until golden.
Sever warm biscuits with jam and cream if desired.
