* Exported from MasterCook *
Biscuits, Cornmeal 3
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups all-purpose flour -- plus more for rolling out dough
1/4 cup yellow cornmeal -- plus
2 tablespoons yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 tablespoons sugar
6 tablespoons unsalted butter -- chilled and cut into 1/2"
pieces, plus more for topping, if desired
3/4 cup nonfat buttermilk -- plus
1 tablespoon nonfat buttermilk
Honey -- (optional)
Heat oven to 400F. In a medium bowl, whisk together flour, cornmeal,
baking powder, baking soda, salt, and sugar. Using your fingers or a
pastry cutter, cut butter into flour mixture. Using a wooden spoon,
stir in 3/4 cup buttermilk until the mixture holds together.
Line a baking sheet with parchment paper. On a lightly floured work
surface, roll out dough to a 1" thickness. Using a 2" round cookie
cutter or a drinking glass, cut out eight rounds, and place on
prepared parchment; discard scraps of dough. Brush tops of biscuits
with remaining tablespoon buttermilk. Bake until golden and puffy,
about 12 minutes. If desired, spread with butter or honey. Serve warm.
Description:
"Cornmeal gives biscuits a slight crunchiness and a golden hue."
Source:
"MARTHA STEWART LIVING"
S(Internet Address):
http://www.marthastewart.com/317747/cornmeal-biscuits
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Per Serving (excluding unknown items): 410 Calories; 18g Fat (40.3%
calories from fat); 8g Protein; 53g Carbohydrate; 2g Dietary Fiber;
48mg Cholesterol; 935mg Sodium. Exchanges: 3 Grain(Starch); 0
Non-Fat Milk; 3 1/2 Fat; 1/2 Other Carbohydrates.
Serving Ideas : If desired, spread with butter or honey. Serve warm.
NOTES : 2015 - 0212