* Exported from MasterCook *
Biscuits, Cornmeal 2
Recipe By :Alison Roman
Serving Size : 4 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Hand Made Posted
Amount Measure Ingredient -- Preparation Method
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Biscuits:
1 cup all-purpose flour
3/4 cup cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/4 teaspoon black pepper -- freshly ground
1/2 cup chilled unsalted butter -- cut into pieces, (1 stick)
3/4 cup buttermilk
Biscuits:
Preheat oven to 425F. Combine flour, cornmeal, sugar, baking powder,
baking soda, salt, and pepper in a large bowl. Using your hands, work
butter into flour until pieces are chickpea-size. Add buttermilk and
mix just to blend.
Drop dough by heaping 1/4C into an 8" cast-iron skillet, spacing
about 1" apart. Bake, rotating skillet once, until biscuits are
puffed, golden brown, and cooked through, 12-15 minutes.
S(Internet address):
"<https://www.epicurious.com/recipes/food/views/cornmeal-biscuits-with-chorizo-gravy-and-scallions>"
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Per Serving (excluding unknown items): 444 Calories; 24g Fat (48.8%
calories from fat); 7g Protein; 50g Carbohydrate; 3g Dietary Fiber;
64mg Cholesterol; 1020mg Sodium. Exchanges: 3 Grain(Starch); 0
Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 0615