How To make Buttermilk Cornmeal Biscuits
1 1/2 cups all-purpose flour
1/2 c yellow cornmeal
2 ts sugar
2 ts baking powder
1/2 ts baking soda
1/2 ts salt
1/4 c butter, cut into small
pieces and chilled 3/4 c plus 2 tablespoons nonfat
buttermilk vegetable cooking spray 1 egg white, lightly beaten
112
calories per biscuit).
Combine flour, cornmeal, sugar, baking powder, and soda in a large bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Add buttermilk; stir just until dry ingredients are moistened. On a lightly floured surface, knead dough 5 or 6 times. Roll dough to 1/2" thickness; cut with a 2-1/2-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Brush tops with egg white. Bake at 450
How To make Buttermilk Cornmeal Biscuits's Videos
Cornmeal Buttermilk Bisicuits with Jalapeno Cheddar Butter
Cornmeal Buttermilk Bisicuits with Jalapeno Cheddar Butter
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INGREDIENTS:
For the Biscuits:
1-1/3 cups All Purpose Flour, plus more for work surface
2/3 cup Coarse Corn Grits {or Polenta}
2-1/2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1 teaspoon Sugar
1 teaspoon Kosher Salt
1 stick Unsalted Butter, diced
3/4 cup Buttermilk
For the Butter:
1 stick butter
1 jalapeno
1/4 cup grated {good quality} Cheddar Cheese
DIRECTIONS:
Preheat your oven to 450 degrees and line a sheet pan with parchment paper or a silpat.
In a large bowl combine the flour, corn grits, baking powder, baking soda, sugar and salt. Stir to combine.
Cut the cold butter into chunks and work it into the dry ingredients with a pastry cutter or fork until crumbly.
Gently stir in the butter milk. {Add more flour if dough is too wet}
Turn the dough out onto a floured surface. Pat the biscuit dough into a 1/2-inch-thick rectangle. Fold the dough into thirds {like a letter} and pat it back out into an 8x11 rectangle. Use a 2-inch round cutter to make 10 biscuits, combine scraps to make 2 more biscuits.
Place them on the prepared sheet pan and place in your preheated oven for 15 minutes, or until the tops are a light golden color, about 15 minutes.
Remove and let cool. Serve with jalapeno cheddar butter {recipe to follow}
For the butter: Roast the jalapeno on a small sheet pan for 20-30 minutes or until the skin is blistered. Remove and place in a small bowl with plastic wrap for 10 minutes or until cool enough to handle. Trim off the stem and remove the seeds then dice.
Mix one stick of butter {salted}, the diced roasted jalapeno and a quarter cup of good cheddar cheese. Serve as is or refrigerate until ready to use.
Adapted from:
Homemade Southern Cornbread
Full recipe:
Easy, Homemade Classic Southern Style Cornbread is the best, traditional cast iron skillet cornbread recipe made from scratch. This old fashioned, soul food staple is made with cornmeal and buttermilk and is served sweet or savory (with no sugar) and with a moist interior. Feel free to add corn or use the batter for muffins!
Cornmeal Biscuits Recipe | Corn Flour Biscuits | Easiest Cookies
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BEST 2 INGREDIENT BISCUIT YOU'LL EVER EAT
Today I'm going to show you how I make the BEST 2 INGREDIENT BISCUIT YOU'LL EVER EAT. Grab your ingredients and cook along with me. RECIPE BELOW
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Ingredients you'll need:
• 2 - Cups Self Rising Flour (Any brand - I used White Lily)
• 1 1/2 - Cups Heavy Whipping Cream
• Shortening for your Biscuit Pan/Dish
• Wax Paper (Optional)
• Extra Flour for your Biscuit Cutting Surface
Instructions:
• Preheat oven to 450 degrees
• Add shortening to your baking pan - Making sure to cover bottom and sides (USE PLENTY) Set dish aside
• Sift your 2 cups of flour into your mixing bowl (DO NOT PACK YOUR FLOUR WHEN MEASURING)
• Add your heavy whipping cream
• Mix flour and whipping cream until flour is moistened (You can use a mixing spoon or your hands)
• Place wax paper on a table or counter
• Add some flour to wax paper so flour doesn't stick to wax paper
• Knead and fold your dough until you are ready to begin cutting out your biscuits (DO NOT OVER WORK YOUR DOUGH) (DOUGH WILL BE STICKY - THIS IS OKAY!)
• Roll or pat out your biscuit dough to your desired cutting thickness
• Use a cup or biscuit cutter to cut out your biscuits
• Place cut out biscuits in/on your baking pan so they are touching each other (This helps them to rise, instead of spreading out and becoming flat)
• Bake at 450 degrees until top is golden brown & cooked thoroughly (Approximately 15-20 minutes) OVENS VARY
• Serve immediately or until you're ready to eat
ENJOY!
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