Cornmeal Biscuit Dough Recipes

CORNMEAL BISCUITS

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

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.

CORNMEAL BISCUITS

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.

EASY CORNMEAL BISCUITS

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.

CORNMEAL BUTTERMILK BISCUITS

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 BISCUIT DOUGH

Steps:

• Mix flour, cornmeal, baking powder, salt and sugar in a bowl or in food processor. Either cut in butter using fingertips or a fork to make a crumbly mixture, or add butter to processor and pulse until crumbly.
• Beat egg and buttermilk or yogurt together and stir in, mixing to make a very soft dough. Add 1 to 2 more tablespoons of buttermilk, if needed, to hold the dough together.

CORNMEAL BISCUITS

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 CHEDDAR BISCUITS

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.

EASY CORNMEAL DROP BISCUITS

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 MEAL SUPPER BISCUITS

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.

CORNMEAL BISCUIT FANS

Steps:

• Preheat the oven to 425 degrees F.
• In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
• Cut in the shortening until the mixture is crumbly and the shortening is in very small lumps. ( I do this quickly in the food processor, then dump the ingredients into a bowl to mix in the wet ingredients.).
• Slowly add the milk and stir with a fork until the dough begins to come together. Start with just 1/2 cup of the milk -- you might not need all of the milk. The dough should be soft but not at all wet.
• Combine a little flour and cornmeal, 2 or 3 Tbs. of each, for dusting your work surface and rolling pin. Turn the dough out onto a lightly floured surface and roll it out to a rectangle, 1/4-inch thick. It will be about 14" x 6", roughly. Be sure to keep dusting the dough and rolling pin with flour/cornmeal as you go to keep it from sticking.
• Brush the surface of the rectangle with melted butter.
• Cut the rectangle into long strips, about 1 1/2" wide. Stack 6 or 7 strips on top of each other, and then cut the stacks into 2" pieces. Place the 2" stacks on their sides into the wells of a greased muffin tin.
• Brush the tops of the stacks with more melted better and sprinkle with flaky sea salt (optional!). Bake for about 12 minutes or until the tops just begin to brown.
• Remove from the oven, brush with butter, if desired, and let cool slightly. Serve (and eat!) warm.

CORNMEAL BISCUITS

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 BISCUITS

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.

KING RANCH CHICKEN POT PIE WITH CHEDDAR-CORNMEAL BISCUIT CRUST

Steps:

• Heat oven to 400°F. Spray 3-quart baking dish with cooking spray.
• In 4-quart saucepan, melt 3 tablespoons butter over medium heat. Cook poblano chiles, onion and bell pepper in butter 8 to 10 minutes or until softened. Add garlic and 3 tablespoons flour; cook 2 minutes, stirring frequently. Add tomatoes, taco seasoning mix, 1/2 teaspoon salt and the pepper. Cook and stir 1 minute.
• Stir in broth and half-and-half; heat to boiling over medium-high heat. Cook and stir until thickened. Reduce heat; simmer 10 minutes, stirring occasionally. Remove from heat; stir in 2 cups cheese. When cheese has melted, fold in sour cream and chicken. Transfer to baking dish.
• Meanwhile, in large bowl, mix 1 1/2 cups flour, the cornmeal, baking powder and 1/2 teaspoon salt. Cut in 1/2 cup butter until mixture is crumbly. Stir in 1/2 cup of the cheese and the milk just until moistened. Drop dough by 12 large spoonfuls (about 1/3 cup each) on top of hot filling. Sprinkle top with remaining 1/2 cup cheese. Bake 25 to 30 minutes or until casserole is bubbly and biscuits are golden brown. Let stand 10 minutes before serving.