CORN MEAL SUPPER BISCUITS
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
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
EASY CORNMEAL DROP BISCUITS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 10
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs with a few larger clumps remaining.
- Pour in milk; using a rubber spatula, fold milk into dough, working in all directions and incorporating crumbs at the bottom of the bowl, until dough just comes together. The dough will be slightly sticky; do not overmix.
- With two large spoons, drop mounds of dough (about 1/3 cup each) about 1 1/2 inches apart on the prepared baking sheet.
- Bake, rotating sheet halfway through, until biscuits are golden, 15 to 20 minutes. Slide parchment and biscuits onto a wire rack to cool.
CORNMEAL BUTTERMILK BISCUITS
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 8 biscuits
Number Of Ingredients 8
Steps:
- Set a rack in the center of the oven and preheat oven to 450 degrees F. Line a baking sheet with two layers of parchment paper.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt. Rub 2 tablespoons of the butter into the flour mixture with your fingertips, until it is completely incorporated. Work the remaining butter into the flour until it's in even, pea-sizes pieces. Gently stir in the buttermilk to make a loose dough.
- Turn the dough out onto a lightly floured work surface. Pat the dough into a 1/2-inch-thick rectangle. Fold the dough in thirds like a business letter. Pat the dough into a 5 by 8-inch rectangle about 3/4 inch thick. Use a 2- to 3-inch round cutter to make 6 biscuits, and put biscuits on the prepared baking sheet. Press together the scraps of dough, cut 2 more biscuits, and place them on the baking sheet.
- Bake until the tops are lightly browned, about 15 minutes. Cool slightly on a rack before serving.
CHEDDAR CORN BISCUITS
Everyone asks for these cheesy corn biscuits, especially when I serve soup. If you're lucky and have leftovers, rewarm them and pass the butter and jam. -Susan Braun, Swift Current, Saskatchewan
Provided by Taste of Home
Time 40m
Yield 16 biscuits.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. In a large bowl, whisk flour, baking powder, mustard and salt. Cut in butter until mixture resembles coarse crumbs. Add corn, cheese and eggs; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on ungreased baking sheets; brush with milk. Bake 18-22 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 270 calories, Fat 13g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 476mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
CORNMEAL BISCUITS
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
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.
DROP BISCUITS WITH CORN AND CHEESE
These savory bite-size biscuits are the perfect way to whet the appetite before a big meal. Adapted from "Potluck: Food and Drinks to Share With Friends and Family," from the staff of Food & Wine magazine, the biscuits are inspired by elote, the Mexican street snack of roasted corn slathered in cheese and spices. These drop biscuits may be made in advance and frozen. Just bring them to room temperature before reheating. Desire a dip alongside? Stir a shot of lime juice and a handful of minced cilantro into some sour cream.
Provided by Florence Fabricant
Categories snack, quick breads, appetizer
Time 2h
Yield 40 bite-size biscuits
Number Of Ingredients 10
Steps:
- Line a baking sheet with parchment paper. Place the flour, baking powder, salt and chile powder in a food processor or in a large bowl. Pulse machine or mix by hand. Drop in the butter and pulse, or work in with your fingers until the butter is incorporated in tiny pea-size pieces. If using food processor, transfer this mixture to a bowl.
- Add the cheese, corn, cilantro and lime zest. Mix with a large fork. Add the cream and stir until a soft, somewhat sticky dough forms. Line a baking sheet with parchment. Break off pieces of the dough and form into balls 1 inch or so in diameter. Place on the baking sheet an inch apart. Refrigerate for 30 minutes.
- Heat oven to 350 degrees. Bake 25 minutes, until golden. Place baking sheet on a rack, cool about 30 minutes and serve. Biscuits can also be frozen, thawed at room temperature and warmed for 15 minutes at 250 degrees before serving.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 10 grams, Sodium 211 milligrams, Sugar 1 gram, TransFat 0 grams
CORN BISCUITS
Make and share this Corn Biscuits recipe from Food.com.
Provided by mandabears
Categories Breads
Time 20m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees.
- Pour melted butter in 13 x 9 pan.
- In a medium bowl mix Bisquick and creamed corn.
- Drop by teaspoons onto melted butter.
- Turn over to coat top and sides with butter.
- Bake 15-20 minutes until golden brown.
Nutrition Facts : Calories 293.5, Fat 20.1, SaturatedFat 10.9, Cholesterol 41.3, Sodium 608.5, Carbohydrate 26.4, Fiber 1.1, Sugar 4.8, Protein 3.3
CORNBREAD "BISCUITS"
Anything that can be baked seems to be more appealing when you bake it in muffin tins! Case in point? This tasty Southwest-style cornbread.
Provided by My Food and Family
Categories Home
Time 35m
Yield 8 servings, 1 biscuit each
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Mix all ingredients just until blended; spoon into 8 muffin pan cups sprayed with cooking spray.
- Bake 25 min. or until golden brown. Cool 5 min.
- Run knife around edges of cups to loosen biscuits before removing from pan. Serve warm.
Nutrition Facts : Calories 120, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 370 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 4 g, Protein 4 g
CREAMED CORN BISCUITS
Make and share this Creamed Corn Biscuits recipe from Food.com.
Provided by Mike Pellerin
Categories Breads
Time 50m
Yield 1 Dozen, 9 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 375°.
- In a bowl, stir the biscuit mix and corn just until moistened.
- Drop by tablespoonfuls onto a greased baking sheet.
- Brush with butter.
- Bake at 375° for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 155.2, Fat 8.5, SaturatedFat 4.1, Cholesterol 14, Sodium 335, Carbohydrate 18.2, Fiber 0.8, Sugar 3.3, Protein 2.2
CREAMED CORN BISCUITS
Nothing is easier than these delicious muffins. They have the yummy corn taste in a quick biscuit.-Teri Lindquist, Gurnee, Illinois
Provided by Taste of Home
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 3
Steps:
- In a bowl, stir the biscuit mix and corn just until moistened. Drop by tablespoonfuls onto a greased baking sheet. Brush with butter. bake at 375° for 15-20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 146 calories, Fat 8g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 382mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
CORN BISCUITS WITH BACON
Steps:
- Preheat oven to 375 degrees F. Cook bacon until crisp. Transfer bacon to paper towels and drain. Crumble bacon; reserve 2 tablespoons bacon drippings.
- Sift flour, cornmeal, sugar, baking powder and salt into bowl. Add butter and rub in using fingertips until mixture resembles coarse meal. Whisk eggs, buttermilk, cumin and reserved bacon drippings in small bowl. Add to flour mixture and stir until moist dough forms. Mix in bacon.
- Turn out dough onto lightly floured surface. Knead gently until smooth. Roll out to 3/4 inch thickness. Cut out biscuits with round cookie cutter. Place on greased baking sheet. Sprinkle with peppercorns.
- Bake until golden brown and puffed, about 25 minutes. Serve warm or at room temperature.
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Estimated Reading Time 8 mins
- Place the flour, cornmeal, spices, salt, baking powder and sugar in a large bowl. Whisk to combine.
- Next, either cut the butter into the flour using a pastry cutter, or rub the butter into the flour with your fingers. There should be some chickpea-sized pieces of butter coated in flour in the mix, and some coarse breadcrumb-like pieces.
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4.4/5 (7)Total Time 23 minsCategory BreadCalories 198 per serving
- Preheat oven to 400° convection or 425° conventional. Prep a smaller baking sheet with a good coating of PAM.
- Combine 1 1/2 cups flour, 1/2 cup cornmeal, 1 tablespoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt. Cut up or shred 1/2 stick (4 tablespoons) cold butter. Cut the butter into the flour mixture with a fork.
- In a separate bowl, add 2 tablespoons of honey to 3/4 cup buttermilk. Mix well. The honey will dissolve better if warm. If you don't have buttermilk handy, add 2 teaspoons of white vinegar or lemon juice to the milk before dissolving the honey
- Add wet with dry and mix until combined but don't over mix. Just get to the point that all the dry components are incorporated.
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4.3/5 (12)Calories 170 per servingServings 12
- Combine flour, cornmeal, sugar, baking powder and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Add buttermilk; stir until mixture is just combined. (If batter is too thin, stir in 1 to 2 tablespoons flour.)
- Drop by 1/4 cupfuls, 1 inch apart, onto greased baking sheet. Bake 12-14 minutes or until golden brown.
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5/5 (1)Total Time 35 minsCategory BreakfastCalories 133 per serving
- Add the margarine and shortening in small chunks, then use a pastry dough blender to cut it into the flour mix. Alternatively, use your hands to work the margarine and shortening into the dough, working quickly to keep the fats from melting.
- When the flour-butter mix looks like coarse sand, mix the almond milk and apple cider vinegar together, then pour into the bowl. Use a large spoon to mix everything together until it just comes together. Be sure not to overmix.
- Place a cast iron griddle or skillet over medium-low heat and let warm for a few minutes. If this takes a while, plate the dough in the fridge while the griddle warms. Spray with non-stick spray.
MEXICAN STREET CORN DROP BISCUITS RECIPE - KAY CHUN | …
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5/5 (1)Category Bread + DoughServings 36Total Time 1 hr 25 mins
- Preheat the oven to 350°. Line 2 baking sheets with parchment paper. In a large bowl, whisk the flour with the baking powder and salt. Using your fingertips, blend in the cubed butter until pea-size pieces form. Stir in the cheese, corn, cilantro, lime zest and heavy cream just until a soft dough forms. Spoon heaping 2-tablespoon mounds of dough onto the prepared sheets about 1 inch apart. Refrigerate for 30 minutes.
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Servings 15Total Time 53 mins
- Preheat oven to 500°. Whisk together first 2 ingredients in a large bowl. Cut in cold butter and shortening with a pastry blender until mixture resembles small peas and dough is crumbly. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
- Turn dough out onto a heavily floured surface; knead 3 or 4 times. Pat dough into a 3/4-inch-thick circle.
- Cut dough with a well-floured 2 1/2-inch round cutter, rerolling scraps as needed. Sprinkle cornmeal on ungreased baking sheets; place biscuits on baking sheets. Lightly brush tops with 2 Tbsp. melted butter.
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Servings 16Calories 186 per servingTotal Time 30 mins
- Pulse flour and butter in a food processor until butter is pea-sized. Transfer to a large bowl; stir in corn and 1 cup Cheddar. Add cream; stir until just combined. Dust hands with flour and knead dough five or six times in the bowl.
- Transfer dough to a lightly floured work surface and pat with floured hands into an 8-inch square. Cut into 16 squares. Place on lined sheet; sprinkle with remaining 1/4 cup Cheddar. Bake until golden brown on top, 18 to 20 minutes. Serve hot or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
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From togetherasfamily.com
3.8/5 (4)Category Side DishCuisine AmericanCalories 217 per serving
- Heat oven to 450°. Prepare a cookie sheet by lining with parchment paper, silpat liner, or spray with cooking spray.
- In a mixing bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk together to break up any clumps.
- In a smaller bowl (I use the same 2-cup glass measurer that I melted the butter in) combine the melted butter, sour cream, and milk. Whisk together until combined. Pour into the dry ingredients and gently stir together. Just stir until combined and no flour pockets remain in the dough.
- Drop the dough (each biscuit is 1/4 cup) onto the prepared cookie sheet. You can use two large spoons, a cookie scoop, or a 1/4 cup measuring cup to drop the biscuit dough.
BISQUICK CORNBREAD-- THE BEST CORNBREAD RECIPE, I PROMISE.
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- In a mixing bowl, whisk together dry ingredients. Add eggs, water, and butter and whisk until just combined and no dry spots remain. There’s no need to get the lumps out, over mixing will make your cornbread dry and tough.
- Pour batter into a greased 8×8 pan or 10" cast iron skillet and bake for 25-30 minutes until golden brown on top. A toothpick should come out clean when inserted in the middle when done.
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Reviews 2Estimated Reading Time 5 minsServings 12-14Total Time 30 mins
- Combine 1.25 cups of the flour, cornmeal, baking powder, baking soda, salt, sugar, thyme, and rosemary in a large mixing bowl.
- Cut the butter into the flour mixture – basically, just quickly rub the butter into the flour with your hands – until the mixture is coarse and resembles cornmeal.
- Stir milk and corn kernels (if you’re using them) into mixture. Turn dough out onto a floured cutting board and knead the rest of the flour (1/4 cup) into the dough until it is no longer sticky. (You may need to use a bit more flour if the dough is especially sticky).
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