Seeded Cornmeal Biscuits
From lanacountry 15 years ago
- 10 minutes to make
- Serves 24
Delicious Healthy Fiber (Southern Living Magazine)
Ingredients
- Seeded cornmeal biscuits shopping list
- (Source- Southern Living Magazine) shopping list
- Measure the cornmeal as you would flour, lightly spooning into a measuring cup, to prevent a dry, tough biscuit. shopping list
- The cornmeal and whole wheat flour added to these hearty biscuits contribute to your daily whole-grain intake. We achieved the best results baking one sheet of biscuits at a time. Skip the seed topping for a simpler breakfast biscuit. shopping list
- 2 cups all-purpose flour (about 9 ounces) shopping list
- 2 cups whole wheat flour (about 9 1/2 ounces) shopping list
- 1 cup stone-ground whole-grain cornmeal (about 5 ounces) shopping list
- 1/4 cup sugar shopping list
- 1 tablespoon baking soda shopping list
- 1 teaspoon baking powder shopping list
- 1/2 teaspoon salt shopping list
- 7 tablespoons chilled butter, cut into small pieces shopping list
- 2 cups low-fat buttermilk shopping list
- cooking spray shopping list
- 1 egg white, lightly beaten shopping list
- 2 teaspoons poppy seeds shopping list
- 2 teaspoons sesame seeds shopping list
How to make it
- Preheat oven to 450°.
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- Lightly spoon flours and cornmeal into dry measuring cups; level with a knife.
- Combine flours, cornmeal, sugar, baking soda, baking powder, and salt in a large bowl; stir with a whisk.
- Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
- Add buttermilk; stir just until moist.
- Turn dough out onto a lightly floured surface.
- Roll dough to a 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter into 18 biscuits.
- Gather remaining dough. Roll to a 3/4-inch thickness, and cut with a 2 1/2-inch biscuit cutter into 6 biscuits.
- Place 12 biscuits on a baking sheet coated with cooking spray. Brush tops of biscuits with half of egg white.
- Combine poppy seeds and sesame seeds in a small bowl, and sprinkle half of seed mixture evenly over biscuit tops.
- Bake at 450° for 10 minutes or until biscuits are golden; place on a wire rack.
- Repeat with remaining 12 biscuits, egg white, and seed mixture.
- 24 servings (serving size: 1 biscuit)
The Rating
Reviewed by 5 people-
great tastey cornmeal biscuits thanks
momo_55grandma
in Mountianview loved it
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I was just looking at this in my new cookbook today! The cookbook is from a local newspaper and comes out very year and I got it today. Sure sounds delicious!
bluewaterandsand
in GAFFNEY loved it
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These sure do sound good!
jett2whit
in Union City loved it
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