Recipe by Shirl (J) 831
This is a recipe I got from my sister Pat who makes these often for her family.
Top Review by waynejohn1234
Last night I was looking for something to go with a cabbage chili soup and these popped up. They are wonderful (hubby loves anything with cornmeal). They turned out light and fluffy with just enough cornmeal to give them an interesting texture. I did add 2 more tsps. of sugar but that was to satisfy hubbys taste buds. After cutting in the butter I chilled it for about an hour to make sure the little pieces of butter were very cold and am sure this made a difference. Thanks for such an easy and great tasting biscuit recipe. Highly recommend.
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup yellow cornmeal
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 cup butter, cut into small Pieces and chilled
- 3⁄4 cup fat-free buttermilk, plus
- 2 tablespoons fat-free buttermilk
- vegetable oil cooking spray
- 1 egg white, lightly beaten
Directions See How It's Made
- 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.