CRISPY PARMESAN BISCUITS
Provided by Giada De Laurentiis
Categories side-dish
Time 32m
Yield 12 biscuits
Number Of Ingredients 15
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, combine the flour, cornmeal, salt, baking powder, and baking soda. Add the butter. Using fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Stir in the Parmesan and green onions. Add the buttermilk and olive oil. Stir until the mixture forms a dough. Drop the dough onto the prepared baking sheet in 12 equal-sized pieces. Bake for 18 to 20 minutes until golden. Cool the biscuits for 10 minutes then transfer to a rack to cool completely.
- Slice each biscuit in half and spread the bottom half with 1 teaspoon of lemon butter. Add some arugula leaves and place a small slice of smoked salmon on top. Add the top half of the biscuit and serve.
- Lemon Butter
- In a small bowl, mash the butter and lemon zest together using a fork. Refrigerate until ready to use.
- Yield: 1/2 cup
- Prep Time: 1 minute
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 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.
PARMESAN-CORNMEAL BISCUITS
This is a scrumptious biscuit recipe, moist with a bit of crunch from the cornmeal. Add green chile or chopped jalapenos and substitute shredded sharp cheddar cheese for a southwestern twist.
Provided by Annz Recipez
Categories Breads
Time 30m
Yield 24 biscuits, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Mix first 7 ingredients (flour through baking soda) in a large bowl.
- Cut butter into small bits and mix in with 2 knives or use your fingers to blend until butter is blended in and mixture is a coarse meal.
- Add parmesan cheese and mix until blended.
- In a small bowl, whisk egg and yogurt until smooth.
- Add egg/yogurt mixture to flour mixture. Stir well to mix into a moist, thick batter.
- Turn batter onto a well-floured surface and sprinkle with flour.
- Roll to 1/2 to 3/4 inch thick and cut into shapes.
- Bake at 400 for 15 - 20 minutes or until nicely browned on top.
Nutrition Facts : Calories 76.1, Fat 3.2, SaturatedFat 1.9, Cholesterol 16.7, Sodium 180.9, Carbohydrate 9.7, Fiber 0.6, Sugar 1.8, Protein 2.3
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.
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.
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
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.
More about "parmesan cornmeal biscuits food"
PARMESAN SHORTBREAD BISCUIT (3 INGREDIENTS) | RECIPETIN …
From recipetineats.com
FLUFFY ROSEMARY PARMESAN BISCUITS - BAKER BY NATURE
From bakerbynature.com
CORNMEAL BISCOTTI - DAVID LEBOVITZ
From davidlebovitz.com
EASY CORNMEAL BISCUITS RECIPE - THE SPRUCE EATS
From thespruceeats.com
PARMESAN CORNMEAL BISCUITS!!! - FOODS AND DIET
From foodsanddiet.com
CRISPY PARMESAN BISCUITS - FOOD NETWORK
From foodnetwork.co.uk
20+ BISCUIT RECIPES | MYRECIPES
From myrecipes.com
RECIPE: CORNMEAL FRY BISCUITS - BACKPACKER
From backpacker.com
QUICK CORNMEAL BISCUITS | CANADIAN LIVING
From canadianliving.com
CHEDDAR AND CHIVE CORNMEAL BISCUITS - BOSTON GIRL BAKES
From bostongirlbakes.com
EASY CORNMEAL DROP BISCUITS (NO BUTTERMILK) - MILK AND POP
From milkandpop.com
CHEDDAR CORNMEAL BISCUITS - WOOD & SPOON
From thewoodandspoon.com
BEST COOKING BREADS RECIPES: PARMESAN-CORNMEAL BISCUITS
From worldbestbreadsrecipes.blogspot.com
PARMESAN CORNMEAL BISCUITS!!! - LIVING THE GOURMET
From livingthegourmet.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
HOW TO MAKE CORNMEAL BISCUITS RECIPE - RECIPES.NET
From recipes.net
CORNMEAL BISCUITS - THRIFTY FOODS
From thriftyfoods.com
PARMESAN CORNMEAL BISCUITS!!! | RECIPES, FOOD, CORNMEAL
From pinterest.ca
CORNMEAL BISCUIT - MONKEY AND ME KITCHEN ADVENTURES
From monkeyandmekitchenadventures.com
GLUTEN-FREE PARMESAN SNACK CRACKERS
From glutenfreeonashoestring.com
THE FLAVOR BENDER - BREAKFAST, BRUNCH, & DESSERT RECIPES MADE …
From theflavorbender.com
CORNBREAD BISCUITS - 101 COOKING FOR TWO
From 101cookingfortwo.com
CORNMEAL CHEDDAR BISCUITS - AHEAD OF THYME
From aheadofthyme.com
PARMESAN CORNMEAL BISCUITS | SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
CORNMEAL ANGEL BISCUITS RECIPE | SOUTHERN LIVING
From southernliving.com
CORNMEAL BUTTERMILK BISCUITS - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
CHEDDAR CORNMEAL BISCUITS - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
THANKSGIVING AFTERMATH & PARMESAN CORNMEAL BISCUITS
From sumptuousspoonfuls.com
ROSEMARY AND PARMESAN BUTTERMILK BISCUITS AND BUTTERMILK
From cheznousdinners.com
PARMESAN-CORNMEAL BISCUITS RECIPE - FOOD.COM
From pinterest.com
LEMON CORNMEAL BISCUITS | KING ARTHUR BAKING
From kingarthurbaking.com
CORNMEAL BISCUITS - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
PARMESAN CORNMEAL BISCUITS | RECIPES, FOOD CLUB, FOOD
From pinterest.com
PARMESAN CORNMEAL BISCUITS!!! RECIPE BY CATHERINE - COOKEATSHARE
From cookeatshare.com
EASY PARMESAN GARLIC BISCUITS RECIPE - BAKE ME SOME SUGAR
From bakemesomesugar.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