Cornmeal Buttermilk Biscuits
Servings 12 servings
Calories 222kcal
Ingredients
- 2 cups all purpose flour
- 1 cup plain yellow cornmeal
- 2 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1 tsp baking soda
- 1/2 cup cold unsalted butter cubed
- 1 1/4 cup buttermilk (well shaken)
- 1 Tbsp unsalted butter melted
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper. Set aside.
- In a medium mixing bowl, use a whisk to sift together flour, cornmeal, sugar, baking powder, salt and baking soda. Using a pastry blender or two forks, cut butter into the mixture until it resembles coarse crumbs.
- Add buttermilk; stir just until combined. Turn out onto a lightly floured non stick surface. Roll 1/2 inch thick. (You may also add a light dusting of cornmeal to the surface in addition to flour)
- On a lightly floured surface, roll into a round 1/2 inch thick. Cut rounds with a 2 inch biscuit cutter, dipped in flour. Place on pan at least 2 inches apart.
- Brush tops with melted butter. Bake for 15-20 minutes or until puffed and golden.
- Serve immediately with chili, soup, pinto beans or butter and honey.
Nutrition
Serving: 1serving | Calories: 222kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 314mg | Potassium: 206mg | Fiber: 2g | Sugar: 3g | Vitamin A: 277IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg