Buttermilk-cornmeal biscuits
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 1/2 cups all-purpose flour | |
| ½ | cup | Yellow cornmeal |
| 2 | teaspoons | Sugar |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ¼ | cup | Butter, cut into small |
| Pieces and chilled | ||
| ¾ | cup | Plus 2 tablespoons nonfat |
| Buttermilk | ||
| Vegetable cooking spray | ||
| 1 | Egg white, lightly beaten | |
| Yield: 13 biscuits (about | ||
| 112 | ||
| Calories per biscuit). | ||
Directions
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 ½" thickness; cut with a 2-½-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Brush tops with egg white.
Bake at 450°F for 12 minutes or until golden.
Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@...> on Aug 17, 1998