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 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.
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 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
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.
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
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.
SKILLET DRESSING WITH CORNBREAD AND BISCUITS
Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South's best breads.
Provided by Joe Sevier
Categories Stuffing/Dressing Thanksgiving Cornmeal Egg Buttermilk Butter Onion Celery Biscuit Sage Stock Vinegar Side
Yield 10-12 servings
Number Of Ingredients 23
Steps:
- For the cornbread:
- Place a large cast-iron skillet in oven; preheat to 425°F. Whisk cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper in a large bowl to combine. Whisk egg, buttermilk, and oil in a medium bowl to combine. Create a well in dry ingredients. Pour buttermilk mixture into well and whisk until no dry spots remain.
- Remove cast-iron skillet from oven (be careful; pan will be very hot). Add butter to pan and swirl to coat. Pour batter into pan and spread evenly. Bake cornbread until edges are golden brown and top is golden, 20-25 minutes.
- Immediately turn cornbread out onto a wire rack so bottom stays crisp. Let cool slightly, then invert onto another wire rack and let cool completely.
- Do Ahead: Cornbread can be baked 5 days ahead. Store tightly wrapped at room temperature, or freeze up to 3 months.
- For the dressing:
- Preheat oven to 375°F. Butter a large cast-iron skillet; set aside. Melt remaining 2 Tbsp. butter in a large skillet over medium heat. Add onion, celery, and a pinch of salt and cook, stirring occasionally, until vegetables are softened and just starting to take on some color, about 10 minutes.
- Meanwhile, tear cornbread into roughly 1" pieces and transfer to a large bowl. Tear biscuits into slightly smaller pieces and add to same bowl.
- Scrape vegetable mixture into bowl with bread and add sage, pepper, and remaining 2 tsp. salt. Gently toss to combine. Whisk eggs, stock, and vinegar in a medium bowl to combine. Drizzle over cornbread mixture and gently toss again to incorporate. Spoon dressing into prepared pan and bake until set and browned and crisp across the top, 45-55 minutes.
- Do Ahead: Dressing can be baked 1 day ahead. Let cool, then cover with foil and chill. Reheat in a 350°F oven, covered, until warmed through, 25-30 minutes, before serving.
More about "cornbread biscuits recipes"
CORNBREAD DROP BISCUITS - TOGETHER AS FAMILY
From togetherasfamily.com
3.8/5 (4)Category Side DishCuisine AmericanCalories 217 per serving
- Heat oven to 450°. Prepare a cookie sheet by lining with parchment paper, silpat liner, or spray with cooking spray.
- In a mixing bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk together to break up any clumps.
- In a smaller bowl (I use the same 2-cup glass measurer that I melted the butter in) combine the melted butter, sour cream, and milk. Whisk together until combined. Pour into the dry ingredients and gently stir together. Just stir until combined and no flour pockets remain in the dough.
- Drop the dough (each biscuit is 1/4 cup) onto the prepared cookie sheet. You can use two large spoons, a cookie scoop, or a 1/4 cup measuring cup to drop the biscuit dough.
CORNBREAD BISCUITS - 101 COOKING FOR TWO
From 101cookingfortwo.com
4.4/5 (7)Total Time 23 minsCategory BreadCalories 198 per serving
- Preheat oven to 400° convection or 425° conventional. Prep a smaller baking sheet with a good coating of PAM.
- Combine 1 1/2 cups flour, 1/2 cup cornmeal, 1 tablespoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt. Cut up or shred 1/2 stick (4 tablespoons) cold butter. Cut the butter into the flour mixture with a fork.
- In a separate bowl, add 2 tablespoons of honey to 3/4 cup buttermilk. Mix well. The honey will dissolve better if warm. If you don't have buttermilk handy, add 2 teaspoons of white vinegar or lemon juice to the milk before dissolving the honey
- Add wet with dry and mix until combined but don't over mix. Just get to the point that all the dry components are incorporated.
EASY BUTTERMILK CORNBREAD BISCUITS - BUTTER & BAGGAGE
From butterandbaggage.com
5/5 (2)Total Time 1 hr 50 minsCategory BreadCalories 317 per serving
- Combine the dry ingredients in a food processor, add cheese and pulse to combine. Add butter and pulse until you have pea size chunks. Add buttermilk and pulse until dough forms. If it is dry, add more buttermilk, a tablespoon at a time. Form into a disc and chill for one hour.
- Preheat oven to 350º. Lightly coat a 9 x 9 pan with butter. Gently press the dough into the pan and brush with cream and sprinkle flaky salt over the top. Bake until the top is golden brown and the sides start to pull away from the pan 35-40 minutes.
CORNBREAD BISCUITS RECIPE | MYRECIPES
From myrecipes.com
Servings 15Total Time 53 mins
- Preheat oven to 500°. Whisk together first 2 ingredients in a large bowl. Cut in cold butter and shortening with a pastry blender until mixture resembles small peas and dough is crumbly. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
- Turn dough out onto a heavily floured surface; knead 3 or 4 times. Pat dough into a 3/4-inch-thick circle.
- Cut dough with a well-floured 2 1/2-inch round cutter, rerolling scraps as needed. Sprinkle cornmeal on ungreased baking sheets; place biscuits on baking sheets. Lightly brush tops with 2 Tbsp. melted butter.
CORNMEAL BUTTERMILK BISCUITS RECIPE - THE SPRUCE EATS
From thespruceeats.com
CORNMEAL BISCUITS - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
SOUTHERN DRESSING WITH BISCUITS AND CORNBREAD - CHATTAVORE
From chattavore.com
CORNBREAD - WIKIPEDIA
From en.wikipedia.org
CORNBREAD BISCUIT RECIPE WITH JALAPENO HONEY - FOOD NEWS
From foodnewsnews.com
CORNBREAD RECIPES | ALLRECIPES
From allrecipes.com
EASY CORNMEAL BISCUITS RECIPE - THE SPRUCE EATS
From thespruceeats.com
CORNBREAD BISCUIT RECIPE | FLOURISH FLOUR
From flourish-flour.com
CORNBREAD DROP BISCUITS – KODIAK CAKES
From kodiakcakes.com
CHEESY SURPRISE CORNBREAD BISCUITS RECIPE - PILLSBURY.COM
From pillsbury.com
CORNBREAD BISCUITS RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
RECIPE: SIMPLY HOMEMADE CORNBREAD CHEESE BISCUITS - CHEFSBEST
From chefsbest.com
CORNBREAD BISCUITS RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
3-INGREDIENT BISCUITS - CORNBREAD MILLIONAIRE
From cornbreadmillionaire.com
CHEDDAR CORN BISCUITS (FLAKY & DELICIOUS) - THE FLAVOR BENDER
From theflavorbender.com
THE BEST CORNBREAD SKILLET BISCUIT RECIPE (VEGAN-FRIENDLY) - FOODAL
From foodal.com
CHEDDAR GARLIC CORNBREAD BISCUITS - ABERDEEN'S KITCHEN
From aberdeenskitchen.com
GARLIC CHEESY CORNBREAD DROP BISCUITS (EASY CORNBREAD RECIPE)
From thecookierookie.com
JALAPEñO CHEDDAR CORNBREAD BISCUITS - BEEYOND THE HIVE
From beeyondthehive.com
DROP CORNMEAL BISCUITS RECIPE | LAND O’LAKES
From landolakes.com
DELICIOUS & SIMPLE TO MAKE CHEESY CORNBREAD DROP BISCUITS
From anaffairfromtheheart.com
CORNMEAL ANGEL BISCUITS RECIPE | SOUTHERN LIVING
From southernliving.com
SAUSAGE CORNBREAD BISCUITS RECIPE | ONTARIO PORK
From ontariopork.on.ca
10 BEST CORN BISCUITS BISQUICK RECIPES | YUMMLY
From yummly.com
RECIPE FOR CORNBREAD BISCUITS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BISQUICK CORNBREAD RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
QUICK CORNMEAL BISCUITS | CANADIAN LIVING
From canadianliving.com
2-INGREDIENT BISCUITS - CORNBREAD MILLIONAIRE
From cornbreadmillionaire.com
DROP CORNBREAD BISCUITS – SMITTEN KITCHEN
From smittenkitchen.com
SWEET HONEY JALAPEñO CHEDDAR CORNBREAD BISCUITS
From halfbakedharvest.com
SOUTHERN CORNBREAD BISCUIT DRESSING - QUICHE MY GRITS
From quichemygrits.com
BISQUICK CORNBREAD-- THE BEST CORNBREAD RECIPE, I PROMISE.
From heatherlikesfood.com
RECIPE: OVEN BAKED RIBS WITH SPICY CORNBREAD BISCUITS - CBC
From cbc.ca
CORNBREAD DROP BISCUITS | THE COOK'S TREAT
From thecookstreat.com
CAJUN CORNBREAD BISCUIT DRESSING | CAJUN SPIN ON A SOUTHERN …
From spicedblog.com
SKILLET HERBED CORNBREAD BISCUITS - LIFE AS A STRAWBERRY
From lifeasastrawberry.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
Related Search