CORNMEAL BISCUITS
Cornmeal gives biscuits a slight crunchiness and a golden hue.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. 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-inch thickness. Using a 2-inch-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.
CORN MEAL SUPPER BISCUITS
These quick and easy corn meal biscuits with buttermilk bake up moist and tender, perfect with just about any hearty meal.
Provided by MarthaWhite(R)
Categories Trusted Brands: Recipes and Tips MarthaWhite®
Time 35m
Yield 14
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees F. Lightly spray a cookie sheet with no-stick cooking spray. Combine flour, corn meal mix and sugar in medium bowl; mix well. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
- Add buttermilk; stir with fork until a soft dough forms and mixture pulls away from sides of bowl.
- Knead dough on lightly floured surface with floured hands just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter; place biscuits on prepared cookie sheet
- Bake 10 to 12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 73.4 calories, Carbohydrate 14.8 g, Cholesterol 0.6 mg, Fat 4.9 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 1.2 g, Sodium 267 mg, Sugar 0.7 g
CORNMEAL BUTTERMILK BISCUITS
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 8 biscuits
Number Of Ingredients 8
Steps:
- Set a rack in the center of the oven and preheat oven to 450 degrees F. Line a baking sheet with two layers of parchment paper.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt. Rub 2 tablespoons of the butter into the flour mixture with your fingertips, until it is completely incorporated. Work the remaining butter into the flour until it's in even, pea-sizes pieces. Gently stir in the buttermilk to make a loose dough.
- Turn the dough out onto a lightly floured work surface. Pat the dough into a 1/2-inch-thick rectangle. Fold the dough in thirds like a business letter. Pat the dough into a 5 by 8-inch rectangle about 3/4 inch thick. Use a 2- to 3-inch round cutter to make 6 biscuits, and put biscuits on the prepared baking sheet. Press together the scraps of dough, cut 2 more biscuits, and place them on the baking sheet.
- Bake until the tops are lightly browned, about 15 minutes. Cool slightly on a rack before serving.
DROP BISCUITS WITH CORN AND CHEESE
These savory bite-size biscuits are the perfect way to whet the appetite before a big meal. Adapted from "Potluck: Food and Drinks to Share With Friends and Family," from the staff of Food & Wine magazine, the biscuits are inspired by elote, the Mexican street snack of roasted corn slathered in cheese and spices. These drop biscuits may be made in advance and frozen. Just bring them to room temperature before reheating. Desire a dip alongside? Stir a shot of lime juice and a handful of minced cilantro into some sour cream.
Provided by Florence Fabricant
Categories snack, quick breads, appetizer
Time 2h
Yield 40 bite-size biscuits
Number Of Ingredients 10
Steps:
- Line a baking sheet with parchment paper. Place the flour, baking powder, salt and chile powder in a food processor or in a large bowl. Pulse machine or mix by hand. Drop in the butter and pulse, or work in with your fingers until the butter is incorporated in tiny pea-size pieces. If using food processor, transfer this mixture to a bowl.
- Add the cheese, corn, cilantro and lime zest. Mix with a large fork. Add the cream and stir until a soft, somewhat sticky dough forms. Line a baking sheet with parchment. Break off pieces of the dough and form into balls 1 inch or so in diameter. Place on the baking sheet an inch apart. Refrigerate for 30 minutes.
- Heat oven to 350 degrees. Bake 25 minutes, until golden. Place baking sheet on a rack, cool about 30 minutes and serve. Biscuits can also be frozen, thawed at room temperature and warmed for 15 minutes at 250 degrees before serving.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 10 grams, Sodium 211 milligrams, Sugar 1 gram, TransFat 0 grams
CHEDDAR CORN BISCUITS
Everyone asks for these cheesy corn biscuits, especially when I serve soup. If you're lucky and have leftovers, rewarm them and pass the butter and jam. -Susan Braun, Swift Current, Saskatchewan
Provided by Taste of Home
Time 40m
Yield 16 biscuits.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. In a large bowl, whisk flour, baking powder, mustard and salt. Cut in butter until mixture resembles coarse crumbs. Add corn, cheese and eggs; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on ungreased baking sheets; brush with milk. Bake 18-22 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 270 calories, Fat 13g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 476mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
EASY CORNMEAL DROP BISCUITS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 10
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs with a few larger clumps remaining.
- Pour in milk; using a rubber spatula, fold milk into dough, working in all directions and incorporating crumbs at the bottom of the bowl, until dough just comes together. The dough will be slightly sticky; do not overmix.
- With two large spoons, drop mounds of dough (about 1/3 cup each) about 1 1/2 inches apart on the prepared baking sheet.
- Bake, rotating sheet halfway through, until biscuits are golden, 15 to 20 minutes. Slide parchment and biscuits onto a wire rack to cool.
CORN BISCUITS
Make and share this Corn Biscuits recipe from Food.com.
Provided by mandabears
Categories Breads
Time 20m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees.
- Pour melted butter in 13 x 9 pan.
- In a medium bowl mix Bisquick and creamed corn.
- Drop by teaspoons onto melted butter.
- Turn over to coat top and sides with butter.
- Bake 15-20 minutes until golden brown.
Nutrition Facts : Calories 293.5, Fat 20.1, SaturatedFat 10.9, Cholesterol 41.3, Sodium 608.5, Carbohydrate 26.4, Fiber 1.1, Sugar 4.8, Protein 3.3
CREAMED CORN BISCUITS
Nothing is easier than these delicious muffins. They have the yummy corn taste in a quick biscuit.-Teri Lindquist, Gurnee, Illinois
Provided by Taste of Home
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 3
Steps:
- In a bowl, stir the biscuit mix and corn just until moistened. Drop by tablespoonfuls onto a greased baking sheet. Brush with butter. bake at 375° for 15-20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 146 calories, Fat 8g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 382mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
EASY CORNMEAL BISCUITS
Cornmeal buttermilk biscuits with shortening are easy to make but provide a twist on a traditional buttermilk biscuit.
Provided by Diana Rattray
Categories Bread
Time 27m
Number Of Ingredients 6
Steps:
- Gather the ingredients. Pre-heat oven to 425 F.
- Put a metal mixing bowl in the freezer. Line a baking sheet with parchment paper or leave it ungreased.
- Take the bowl out of the freezer. Sift the flour, baking powder, salt, and cornmeal into the mixing bowl. Sifting the dry ingredients helps ensure there are no lumps clogging up the dough.
- With a pastry blender or fork, cut in shortening until mixture resembles coarse meal.
- Add milk to the first mixture and stir with a metal spoon just until dry ingredients are moistened.
- Knead just a few times on a floured surface, or until you have a cohesive dough. Don't overwork the dough.
- Pat or gently roll out about to a thickness of about 3/4 of an inch. Cut the biscuits out with a 2-inch biscuit cutter.
- Place on the prepared baking sheet.
- Bake in the preheated oven for 12 to 15 minutes.
Nutrition Facts : Calories 158 kcal, Carbohydrate 20 g, Cholesterol 4 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, Sodium 261 mg, Sugar 1 g, Fat 7 g, ServingSize 8-10 biscuits (8-10 servings), UnsaturatedFat 0 g
CORNMEAL BISCUITS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 1 1/3 cups flour, 1/3 cup cornmeal, 2 teaspoons baking powder, 1/2 teaspoon kosher salt and a pinch of cayenne. Work in 6 tablespoons diced cold butter with your fingers until crumbly. Stir in 2/3 cup half-and-half and 1 tablespoon honey; let sit 5 minutes. Pat into a 1/2-inch-thick square on a floured surface and cut into 8 pieces; shape into rounds and brush with half-and-half. Bake at 425 degrees F on a parchment-lined baking sheet until golden, 12 to 15 minutes.
CREAMED CORN BISCUITS
Make and share this Creamed Corn Biscuits recipe from Food.com.
Provided by Mike Pellerin
Categories Breads
Time 50m
Yield 1 Dozen, 9 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 375°.
- In a bowl, stir the biscuit mix and corn just until moistened.
- Drop by tablespoonfuls onto a greased baking sheet.
- Brush with butter.
- Bake at 375° for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 155.2, Fat 8.5, SaturatedFat 4.1, Cholesterol 14, Sodium 335, Carbohydrate 18.2, Fiber 0.8, Sugar 3.3, Protein 2.2
CORNBREAD "BISCUITS"
Anything that can be baked seems to be more appealing when you bake it in muffin tins! Case in point? This tasty Southwest-style cornbread.
Provided by My Food and Family
Categories Home
Time 35m
Yield 8 servings, 1 biscuit each
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Mix all ingredients just until blended; spoon into 8 muffin pan cups sprayed with cooking spray.
- Bake 25 min. or until golden brown. Cool 5 min.
- Run knife around edges of cups to loosen biscuits before removing from pan. Serve warm.
Nutrition Facts : Calories 120, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 370 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 4 g, Protein 4 g
CORN BISCUITS WITH BACON AND SAGE
Steps:
- Position rack in center of oven and preheat to 375°F. Butter heavy large baking sheet. Cook bacon in large nonstick skillet over medium-high heat until brown and crisp, about 8 minutes. Transfer bacon to paper towels. Crumble bacon into small pieces. Reserve 2 tablespoons bacon dripping; discard remainder.
- Mix flour, cornmeal, sugar, baking powder and salt in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Whisk 2 eggs, buttermilk, sage and reserved 2 tablespoons bacon drippings in medium bowl to blend. Add to flour mixture and stir until moist dough forms. Mix in corn and bacon.
- Turn dough out onto floured surface and knead gently until smooth, about 8 turns. Roll out dough on work surface to 10x8-inch rectangle (about 3/4 inch thick). Cut rectangle into 12 squares. Place squares on prepared baking sheet, spacing evenly. Brush biscuits with egg glaze. Sprinkle lightly with ground pepper, if desired.
- Bake biscuits until golden and tester inserted into center comes out clean, about 25 minutes. Transfer to rack. Serve warm or at room temperature. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature. Rewarm foil-wrapped biscuits in 375°F oven 5 minutes.)
SAGE & CHEDDAR CORN MEAL BISCUITS
These tender cornmeal biscuits are made with buttermilk; sage and Cheddar cheese provide heavenly flavors.
Provided by Crisco
Categories Trusted Brands: Recipes and Tips Crisco®
Time 40m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees F. Combine flour, corn meal mix, sugar, sage, baking powder and salt in large bowl; mix well. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk and cheese just until evenly moistened.
- Turn out dough onto lightly floured work surface. Knead 5 times to bring dough together. Roll out to a 3/4-inch thickness. Cut with floured 2-inch biscuit cutter. Place 2 inches apart on baking sheet.
- Bake 12 to 15 minutes or until golden brown. Remove from baking sheet to wire rack to cool. Brush tops with butter. Serve warm.
Nutrition Facts : Calories 148 calories, Carbohydrate 14 g, Cholesterol 8 mg, Fat 8.8 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 3.1 g, Sodium 251.7 mg, Sugar 1.1 g
More about "corn biscuits food"
CORNMEAL BUTTERMILK BISCUITS RECIPE - THE SPRUCE EATS
From thespruceeats.com
CORNFLAKE BISCUITS - CREATE BAKE MAKE
From createbakemake.com
DROP CORNMEAL BISCUITS RECIPE | LAND O’LAKES
From landolakes.com
WHAT TO EAT WITH CORNBREAD: 17 TASTY COMBOS
From insanelygoodrecipes.com
EASY BUTTERMILK CORNBREAD BISCUITS - BUTTER & BAGGAGE
From butterandbaggage.com
CORNBREAD BISCUITS - 101 COOKING FOR TWO
From 101cookingfortwo.com
CHEDDAR-CORN BISCUITS RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
THE BEST CORNBREAD SKILLET BISCUIT RECIPE (VEGAN …
From foodal.com
CORN BISCUITS. – NOM YOURSELF
From nomyourself.com
CHEDDAR AND CORN BISCUITS RECIPE | MYRECIPES
From myrecipes.com
25 SIMPLE CANNED CORN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
THE FLAVOR BENDER - BREAKFAST, BRUNCH, & DESSERT RECIPES MADE …
From theflavorbender.com
10 BEST CORN BISCUITS BISQUICK RECIPES | YUMMLY
From yummly.com
CORN BISCUITS – HEALTHY FOOD RECIPES – UNDIRECT
From undirect.com
MEXICAN STREET CORN DROP BISCUITS RECIPE - KAY CHUN | FOOD & WINE
From foodandwine.com
CORN BISCUITS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CORN-BISCUITS – EFFIE'S HOMEMADE
From effieshomemade.com
BISQUICK CORNBREAD-- THE BEST CORNBREAD RECIPE, I PROMISE.
From heatherlikesfood.com
SOUTHERN-STYLE BUTTERMILK BISCUITS - ONCE UPON A CHEF
From onceuponachef.com
CORN BISCUITS WITH SAVORY HERB STREUSEL | FOOD & WINE
From foodandwine.com
BISQUICK CORN BISCUITS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CORNMEAL BISCUIT - MONKEY AND ME KITCHEN ADVENTURES
From monkeyandmekitchenadventures.com
CORNBREAD BISCUIT RECIPE | FLOURISH FLOUR
From flourish-flour.com
NEW! PILLSBURY™ FREEZER-TO-OVEN CORNBREAD BISCUITS
From generalmillscf.com
CHEDDAR CORN BISCUITS - PLAIN CHICKEN
From plainchicken.com
10 BEST CORN BISCUITS BISQUICK RECIPES | YUMMLY
From yummly.com
CARAMELIZED SWEET CORN BISCUITS | EDIBLE NORTHEAST FLORIDA
From ediblenortheastflorida.ediblecommunities.com
CORNBREAD DROP BISCUITS - TOGETHER AS FAMILY
From togetherasfamily.com
CORNBREAD BISCUITS RECIPE | MYRECIPES
From myrecipes.com
GLUTEN-FREE CORNMEAL BISCUITS | NOW YOU'RE COOKING!
From nowyourecookingrecipes.com
HOW TO MAKE CORN FLAKE BISCUITS/COOKIES - DELISHABLY
From delishably.com
CORNMEAL BISCUITS - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
SAUSAGE CORNBREAD BISCUITS RECIPE | ONTARIO PORK
From ontariopork.on.ca
BISCUIT CORN - RECIPES - COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love