Cornmeal Buttermilk Biscuits 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.

BUTTERMILK CORNMEAL BISCUITS

Steps:

• 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 450F for 12 minutes or until golden.

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.