Cornmeal Biscuit Fans Recipes

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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.

CORNMEAL DROP BISCUITS



Cornmeal Drop Biscuits image

It's so easy to stir up a batch of these biscuits. The light golden biscuits are flecked with cheese and taste delicious spread with butter.-Rhonda McKee, Greensburg, Kansas

Provided by Taste of Home

Time 40m

Yield 10 servings.

Number Of Ingredients 8

1-1/3 cups all-purpose flour
1/2 cup cornmeal
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 cup shortening
1/2 cup shredded cheddar cheese
1 cup 2% milk

Steps:

  • In a large bowl, combine the flour, cornmeal, baking powder, salt and mustard; cut in shortening until crumbly. Stir in cheese and milk just until moistened. , Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake at 375° for 26-28 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 210 calories, Fat 12g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 265mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

CORNMEAL BISCUITS



Cornmeal Biscuits image

Whenever I crave fresh bread, and I want something quick I make homemade biscuits. It doesn't matter what time of day it is, I love hot biscuits. I found this recipe in Betty Crocker's Old Fashioned Cookbook (1990), and I wasn't sure about using cornmeal. WOW! These are so tasty they melt in your mouth. The cornmeal adds just a little different flavor, and you can't stop eating them. I will definitely make these again, and I don't normally make the same recipe twice. Serve with butter, homemade jam, or honey.

Provided by AmyZoe

Categories     Breads

Time 27m

Yield 12 biscuits, 12 serving(s)

Number Of Ingredients 8

1/2 cup firm butter
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
3 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
3/4 cup milk
yellow cornmeal

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.

Nutrition Facts : Calories 156.2, Fat 8.6, SaturatedFat 5.3, Cholesterol 22.5, Sodium 264.8, Carbohydrate 17.5, Fiber 0.8, Sugar 0.8, Protein 2.6

CORN MEAL SUPPER BISCUITS



Corn Meal Supper Biscuits image

These quick and easy corn meal biscuits with buttermilk bake up moist and tender, perfect with just about any hearty meal.

Provided by MarthaWhite(R)

Categories     Trusted Brands: Recipes and Tips     MarthaWhite®

Time 35m

Yield 14

Number Of Ingredients 7

Crisco® No-Stick Cooking Spray
1 ½ cups Martha White® Self-Rising Flour
½ cup Martha White® Self-Rising Enriched White Corn Meal Mix
1 teaspoon sugar
⅓ cup Crisco® All-Vegetable Shortening*
¾ cup buttermilk, plus
2 tablespoons buttermilk

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.

Nutrition Facts : Calories 73.4 calories, Carbohydrate 14.8 g, Cholesterol 0.6 mg, Fat 4.9 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 1.2 g, Sodium 267 mg, Sugar 0.7 g

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.

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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