CORNMEAL BISCUITS
This is an old Southern biscuit that has been in the family for years. The texture is slightly different but is still great. -Maxine Reese, Candler, North Carolina
Provided by Taste of Home
Time 25m
Yield 13 biscuits.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine sour cream and egg; add to dry ingredients just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Brush with butter. Bake at 425° for 8-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 153 calories, Fat 8g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 219mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
CORNMEAL BISCUITS
Whenever I crave fresh bread, and I want something quick I make homemade biscuits. It doesn't matter what time of day it is, I love hot biscuits. I found this recipe in Betty Crocker's Old Fashioned Cookbook (1990), and I wasn't sure about using cornmeal. WOW! These are so tasty they melt in your mouth. The cornmeal adds just a little different flavor, and you can't stop eating them. I will definitely make these again, and I don't normally make the same recipe twice. Serve with butter, homemade jam, or honey.
Provided by AmyZoe
Categories Breads
Time 27m
Yield 12 biscuits, 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 450.
- Cut butter into flour, cornmeal, baking powder, sugar, and salt with pastry blender until mixture resembles fine crumbs.
- Stir in milk until dough leaves side of bowl (dough will be soft and sticky).
- Turn dough onto lightly floured surface.
- Knead lightly 10 times.
- Roll or pat 1/2 inch thick.
- Cut with floured 2 1/2" round cutter.
- Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides.
- Sprinkle cornmeal lightly over biscuits.
- Bake 12 to 14 minutes or until golden brown.
- Remove from cookie sheet immediately.
Nutrition Facts : Calories 156.2, Fat 8.6, SaturatedFat 5.3, Cholesterol 22.5, Sodium 264.8, Carbohydrate 17.5, Fiber 0.8, Sugar 0.8, Protein 2.6
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.
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.
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.
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
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.
CORNMEAL BISCUITS
Provided by Florence Fabricant
Categories side dish
Time 30m
Yield About 16 biscuits
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Cover a baking sheet with foil.
- Combine flour, cornmeal, baking powder, salt, cayenne pepper and sugar in a food processor and process to blend. Add the butter and pulse until the mixture is uniformly crumbly. Transfer to a mixing bowl.
- Mix the egg and buttermilk together. Using a fork or your fingertips, lightly stir them into the dry ingredients so the mixture can be gathered together to form a ball of soft dough. Turn out onto a lightly floured board.
- Pat the dough until it is uniformly one-half-inch thick or a shade thicker. Cut into one-and-one-half-inch rounds. You can re-form the scraps and cut those. Place the dough rounds on the baking sheet and bake until medium brown on the bottom and just beginning to brown on top, about 15 minutes. Remove from the oven and serve, or allow to cool, then warm before serving.
CORNMEAL CHEDDAR BISCUITS
Unlike traditional biscuits, this cheesy version lets you drop them from a spoon...so there's no mess and no fuss...and no precious time wasted! Serve them fresh-from-the-oven with chili or your favorite soup or stew. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, cornmeal, baking powder, sugar and salt. Cut in butter until mixture crumbly. Stir in cheese and milk just until moistened. , Drop by 1/4 cupfuls 2 in. apart onto a ungreased baking sheet. Bake at 450° for 12-15 minutes or until light golden brown. Serve warm.
Nutrition Facts : Calories 177 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 265mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
CORNMEAL BISCUITS
Make and share this Cornmeal Biscuits recipe from Food.com.
Provided by Silly Yak Yak Yak
Categories Breads
Time 22m
Yield 10 biscuits, 5 serving(s)
Number Of Ingredients 8
Steps:
- In mixing bowl combine flour, cornmeal, sugar, baking powder, and salt. Add eggs, milk, and oil. Mix throughly.
- Roll dough out on floured surface to a 1/2 inch thickness. Cut out 2 inch biscuits. Place on baking sheet. Bake in a 450 degree oven, for 10 to 12 minutes till golden brown.
Nutrition Facts : Calories 287.4, Fat 15.5, SaturatedFat 2.7, Cholesterol 81.2, Sodium 947, Carbohydrate 33.2, Fiber 1.8, Sugar 10.2, Protein 6.1
CORNMEAL CHEDDAR BISCUITS
These biscuits are easy to whip together and bake up nice. I found this recipe in a Taste of Home book. They are great with ham or turkey dinners. Also good with chili or other favorite soups.
Provided by KGCOOK
Categories Breads
Time 20m
Yield 12 biscuits
Number Of Ingredients 8
Steps:
- In a large mixing bowl, combine flour, cornmeal, baking powder, sugar, and salt.
- Cut in butter until mixture is coarse and crumbly.
- Stir in cheese and milk just until moistened.
- Drop by 1/4 cupfuls 2 inches apart onto an ungreased baking sheet.
- Bake at 450 degrees for 12 to 15 minutes or until golden brown.
- Serve warm with butter.
Nutrition Facts : Calories 175.7, Fat 10.3, SaturatedFat 6.4, Cholesterol 28.1, Sodium 248, Carbohydrate 17.1, Fiber 0.8, Sugar 0.1, Protein 4
CORNMEAL BISCUITS
Categories Bread Breakfast Brunch Side Bake Picnic Cornmeal Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 biscuits
Number Of Ingredients 7
Steps:
- In a bowl stir together the flour, 1/4 cup of the cornmeal, the baking powder, the sugar, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Add the half-and-half and stir the mixture until it just forms a sticky dough. Gather the dough into a ball, knead it gently 6 times on a lightly floured surface, and roll or pat it out 1/2 inch thick. Cut out 6 rounds with a 2 1/2-inch cutter dipped in flour and transfer them to an ungreased baking sheet. Sprinkle the remaining 1 teaspoon cornmeal over the tops of the rounds and bake the biscuits in the middle of a preheated 450°F. oven for 12 to 14 minutes, or until they are golden.
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