Parmesan Cornmeal Biscuits Recipes

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CORNMEAL BISCUITS



Cornmeal Biscuits image

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

1-1/2 cups all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup shortening
3/4 cup sour cream
1 egg
4 teaspoons butter, melted

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.

CRISPY PARMESAN BISCUITS



Crispy Parmesan Biscuits image

Provided by Giada De Laurentiis

Categories     side-dish

Time 32m

Yield 12 biscuits

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1/2 cup stone-ground cornmeal
1/2 teaspoon fine sea salt
2 teaspoons baking powder
1 teaspoon baking soda
2 ounces (1/2 stick) unsalted butter, cut into 1/2-inch cubes
2 cups (5 1/2 ounces) grated Parmesan
1/2 cup finely chopped green onions
3/4 cup buttermilk
1/3 cup olive oil
1/2 cup Lemon Butter, at room temperature, recipe follows
3 cups baby arugula
10 ounces smoked salmon or prosciutto
1/2 cup (1 stick) unsalted butter, at room temperature
1 lemon, zested

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

PARMESAN-CORNMEAL BISCUITS



Parmesan-Cornmeal Biscuits image

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

1 cup white flour
1/2 cup whole wheat flour
1/2 cup yellow cornmeal
2 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
5 tablespoons chilled butter
1/4 cup parmesan cheese
1 large egg
1 cup plain low-fat yogurt

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



Cornmeal Biscuits image

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.

EASY CORNMEAL DROP BISCUITS



Easy Cornmeal Drop Biscuits image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 10

Number Of Ingredients 8

1 1/2 cups all-purpose flour
3/4 cup fine yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
1/2 cup (1 stick) unsalted butter, cold, cut into small pieces
1 cup milk

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.

CORNMEAL BISCUITS



Cornmeal Biscuits image

Provided by Florence Fabricant

Categories     side dish

Time 30m

Yield About 16 biscuits

Number Of Ingredients 9

1 1/3 cups flour
1/2 cup yellow cornmeal
4 teaspoons baking powder
1/2 teaspoon salt
Cayenne pepper to taste
1 tablespoon sugar
8 tablespoons cold unsalted butter, in small pieces
1 large egg, lightly beaten
1/2 cup buttermilk

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



Cornmeal Biscuits image

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

1 1/2 cups all-purpose flour, plus more for rolling out dough
1/4 cup plus 2 tablespoons yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 tablespoons sugar
6 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces, plus more for topping, if desired
3/4 cup plus 1 tablespoon nonfat buttermilk
Honey (optional)

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.

PARMESAN CORNMEAL MUFFINS



Parmesan Cornmeal Muffins image

Make and share this Parmesan Cornmeal Muffins recipe from Food.com.

Provided by FloridaGrl

Categories     Quick Breads

Time 20m

Yield 12 muffins

Number Of Ingredients 12

nonstick cooking spray or paper baking cup
1 1/4 cups flour
3/4 cup yellow cornmeal
3/4 cup grated parmigiano-reggiano cheese (about 4 oz.)
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon sweet paprika
1/2 teaspoon salt
1 large egg, room temperature
1/2 cup sour cream
2/3 cup milk
1/2 cup canola oil

Steps:

  • Position your oven rack in the middle of the oven, and preheat to 400°F Prepare your muffin tins by spraying the cups and the rims with nonstick cooking spray, or if using the paper cups, by dropping them inches If using the silicone pans, spray as directed and then place on baking pan.
  • Whisk the flour ,cornmeal, 1/2 cup cheese, the sugar, baking powder, paprika, and salt in a medium until well combined. Set aside.
  • In a large bowl, whisk the egg and sour cream until smooth, then whisk in the milk and oil. Use a wooden spoon to stir in the prepared flour mixture until moistened.
  • Fill the prepared pans three quarters full. Use additional prepared pans for leftover batter. Sprinkle 1 teaspoon of remaining grated cheese over the top of each muffin. Bake for 20 minutes, or until the muffins are pale brown with rounded, cracked tops. A toothpick should come out clean when inserted into one of the muffins.
  • Set the pan on a wire rack to cool for 10 minutes. Gently rock the muffins back and forth to release. Set muffins on rack to cool for an additional 5 minutes more. If storing or freezing, let cool completely, before putting in air tight containers or freezer proof bags. These muffins will stay fresh up to 24 hours at room temperature. Or up to 1 month in the freezer.

EASY PARMESAN BISCUITS



Easy Parmesan Biscuits image

This recipe is simple but a delicious addition to any meal. The children love to dip the ready-made biscuits in butter and coat it with the cheese. Warm from the oven, one biscuit per person usually isn't enough. -Linda Becker, Olympia, Washington

Provided by Taste of Home

Time 15m

Yield 5 biscuits.

Number Of Ingredients 3

1 tube (6 ounces) refrigerated buttermilk biscuits, separated into 5 biscuits
3 tablespoons butter, melted
1/2 cup grated Parmesan cheese

Steps:

  • Preheat oven to 400°. Dip both sides of biscuits into melted butter, then into cheese. Place 1 in. apart in a well-greased 9-in. round pan. Bake until golden brown, 8-11 minutes. Serve warm.

Nutrition Facts : Calories 177 calories, Fat 10g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 462mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.

PARMESAN CORNBREAD



Parmesan Cornbread image

This is the perfect accompaniment to rich French or Italian style stews and slow-roasted meats. Or eat it for breakfast! Make it ahead and take camping or to a picnic. Italian-Southern fusion comfort food at its best! Recipe adapted from Sally Schneider.

Provided by Sharon123

Categories     Breads

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 cups cornmeal
1 cup grated parmigiano-reggiano cheese
1/2 cup flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
fresh ground black pepper
1 3/4-2 cups buttermilk (or equal proportions of milk mixed with plain yogurt)
1 egg, beaten
2 -4 tablespoons unsalted butter

Steps:

  • Preheat the oven to 400°F Place a 9 or 10 inch cast-iron skillet in the oven for 5 minutes while you mix up the batter.
  • Remove the skillet from the oven and add the butter; swirl it around to melt it and coat the inside completely. Then pour the rest of the butter into the batter. Stir until just combined. Pour the batter into the skillet.
  • Bake until the top is golden and a knife inserted in the center comes out clean, about 30 minutes.
  • Enjoy!

Nutrition Facts : Calories 278.9, Fat 10.1, SaturatedFat 5.6, Cholesterol 53.6, Sodium 788.5, Carbohydrate 35.7, Fiber 2.5, Sugar 3.8, Protein 12.1

CORNMEAL CHEDDAR BISCUITS



Cornmeal Cheddar Biscuits image

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

1-1/2 cups all-purpose flour
1/2 cup yellow cornmeal
3 teaspoons baking powder
2 teaspoons sugar
1/4 to 1/2 teaspoon salt
1/2 cup cold butter
1/2 cup shredded cheddar cheese
1 cup milk

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.

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