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.
CORNMEAL BISCUITS
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
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
CORNMEAL BISCUITS
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 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.
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.
CORNMEAL BISCUIT SAUSAGE DRESSING
Provided by Trisha Yearwood
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the cornmeal biscuits: Preheat the oven to 450 degrees F. Heat a 12-inch cast-iron skillet over low heat.
- Whisk together the cornmeal, flour, thyme, sugar and salt in a large bowl. Pour in 5 tablespoons butter and the buttermilk and stir until just combined. Pour the remaining tablespoon butter into the hot skillet. Turn off the heat and use a teaspoon scoop or a couple of spoons to form the dough into tiny drop biscuits into the skillet-they will be touching. Bake until golden, 12 to 15 minutes.
- For the dressing: Remove the skillet from the oven and transfer the biscuits to a plate. Wipe out the skillet and return it to the stove over medium-high heat. Melt 1 tablespoon butter in the skillet, then add the sausage and break it up with the back of a wooden spoon. Cook until browned and crisp, about 5 minutes. Transfer the sausage to a bowl with a slotted spoon, leaving any remaining fat in the skillet. Add the remaining tablespoon butter and let melt, then add the onion and celery to the skillet and cook until both have softened and started to brown, 3 to 4 minutes. Return the sausage to the skillet and stir in the salt and pepper. Pour about 1 cup chicken broth into the skillet and scrape up any browned bits at the bottom. Add the mini biscuits and the saltines. Pour the remaining 2 1/2 to 3 cups broth into the skillet a little at a time, stirring to coat and distribute everything evenly; it should be moist, but not wet. Sprinkle the thyme leaves over the top and transfer the skillet to the oven. Bake until the top is golden brown and the liquid has evaporated, 15 to 20 minutes.
- Let rest for 5 minutes before serving. Serve hot or at room temperature.
CORNMEAL BACON BISCUITS
Make and share this Cornmeal Bacon Biscuits recipe from Food.com.
Provided by Fauve
Categories Breads
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Stir together the flour, cornmeal, baking powder, sugar and salt.
- Melt shortening and butter together and add to flour mixture.
- Stir in crumbled bacon and add milk gradually.
- (Consistency needs to be just thick enough to spoon out easily) Drop batter from tablespoon onto vegetable oil sprayed baking sheets.
- Bake at 425 degrees for 15 minutes, or until golden brown.
BACON-CHEESE BISCUITS
Provided by Food Network Kitchen
Time 40m
Yield 18 biscuits
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and reserve 2 tablespoons drippings. Finely chop the bacon.
- Whisk the flour, baking powder, baking soda, salt, chopped bacon and chives in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Stir in the cheese with a wooden spoon. Add the buttermilk and reserved bacon drippings and gently mix until just moistened. The dough will be loose.
- Turn the dough out onto a lightly floured surface and knead 3 to 5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with melted butter.
- Bake the biscuits until golden brown, 12 to 15 minutes. Serve warm.
CORNMEAL DROP BISCUITS
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
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 DROP BISCUITS
Yield makes 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F. In a medium bowl, combine the flour, cornmeal, baking powder, salt, and sugar. Whisk to combine. Add the butter, and, using a pastry blender or 2 knives, cut it in until the mixture resembles coarse crumbs.
- Add the milk, and stir until just combined.
- Spoon 10 mounds, about 1/2 cup each, onto a baking sheet 1 inch apart; bake until the biscuits start to brown, about 20 minutes. Remove from the oven; cool on a wire rack. Serve warm.
- Cut 6 ounces bacon into 1/2-inch pieces, and cook over medium heat, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer to a paper-towel-lined bowl. Add 1 small onion, cut into 1/4-inch dice, to the hot fat in the skillet; cook until translucent, about 3 minutes. Drain on paper towels. Add the bacon and onion to the butter and flour mixture after the butter has been cut in. Proceed with the recipe.
CORNMEAL BISCUITS
Categories Bread Breakfast Brunch Side Bake Picnic Cornmeal Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 biscuits
Number Of Ingredients 7
Steps:
- In a bowl stir together the flour, 1/4 cup of the cornmeal, the baking powder, the sugar, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Add the half-and-half and stir the mixture until it just forms a sticky dough. Gather the dough into a ball, knead it gently 6 times on a lightly floured surface, and roll or pat it out 1/2 inch thick. Cut out 6 rounds with a 2 1/2-inch cutter dipped in flour and transfer them to an ungreased baking sheet. Sprinkle the remaining 1 teaspoon cornmeal over the tops of the rounds and bake the biscuits in the middle of a preheated 450°F. oven for 12 to 14 minutes, or until they are golden.
BACON BISCUITS
Make and share this Bacon Biscuits recipe from Food.com.
Provided by Doreen Randal
Categories Breads
Yield 1 batch
Number Of Ingredients 7
Steps:
- Remove rind from bacon, fry until golden on both sides, chop finely.
- Beat butter until creamy, add egg yolk, mix well.
- Add grated cheese, mix well.
- Add sifted flour and salt, mix to a firm dough; wrap in plastic wrap and refrigerate 30 minutes.
- Roll dough out on a lightly floured surface to 1/8 inch thick.
- Cut into rounds with a 1 1/2 inch fluted cutter.
- Put rounds on greased oven trays, sprinkle with bacon and extra cheese. Bake in moderate oven 10 - 12 minutes or until golden.
- Allow to cool on a wire rack.
Nutrition Facts : Calories 1384.5, Fat 104, SaturatedFat 58.2, Cholesterol 437.4, Sodium 1768.1, Carbohydrate 70.2, Fiber 2.3, Sugar 0.6, Protein 42.1
CORNMEAL CHEDDAR BISCUITS
These biscuits are easy to whip together and bake up nice. I found this recipe in a Taste of Home book. They are great with ham or turkey dinners. Also good with chili or other favorite soups.
Provided by KGCOOK
Categories Breads
Time 20m
Yield 12 biscuits
Number Of Ingredients 8
Steps:
- In a large mixing bowl, combine flour, cornmeal, baking powder, sugar, and salt.
- Cut in butter until mixture is coarse and crumbly.
- Stir in cheese and milk just until moistened.
- Drop by 1/4 cupfuls 2 inches apart onto an ungreased baking sheet.
- Bake at 450 degrees for 12 to 15 minutes or until golden brown.
- Serve warm with butter.
Nutrition Facts : Calories 175.7, Fat 10.3, SaturatedFat 6.4, Cholesterol 28.1, Sodium 248, Carbohydrate 17.1, Fiber 0.8, Sugar 0.1, Protein 4
CORNMEAL BISCUITS
This is an old Southern biscuit that has been in the family for years. The texture is slightly different but is still great. -Maxine Reese, Candler, North Carolina
Provided by Taste of Home
Time 25m
Yield 13 biscuits.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine sour cream and egg; add to dry ingredients just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Brush with butter. Bake at 425° for 8-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 153 calories, Fat 8g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 219mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
CORN BISCUITS WITH BACON AND SAGE
Steps:
- Position rack in center of oven and preheat to 375°F. Butter heavy large baking sheet. Cook bacon in large nonstick skillet over medium-high heat until brown and crisp, about 8 minutes. Transfer bacon to paper towels. Crumble bacon into small pieces. Reserve 2 tablespoons bacon dripping; discard remainder.
- Mix flour, cornmeal, sugar, baking powder and salt in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Whisk 2 eggs, buttermilk, sage and reserved 2 tablespoons bacon drippings in medium bowl to blend. Add to flour mixture and stir until moist dough forms. Mix in corn and bacon.
- Turn dough out onto floured surface and knead gently until smooth, about 8 turns. Roll out dough on work surface to 10x8-inch rectangle (about 3/4 inch thick). Cut rectangle into 12 squares. Place squares on prepared baking sheet, spacing evenly. Brush biscuits with egg glaze. Sprinkle lightly with ground pepper, if desired.
- Bake biscuits until golden and tester inserted into center comes out clean, about 25 minutes. Transfer to rack. Serve warm or at room temperature. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature. Rewarm foil-wrapped biscuits in 375°F oven 5 minutes.)
CORNMEAL BISCUITS
Make and share this Cornmeal Biscuits recipe from Food.com.
Provided by Silly Yak Yak Yak
Categories Breads
Time 22m
Yield 10 biscuits, 5 serving(s)
Number Of Ingredients 8
Steps:
- In mixing bowl combine flour, cornmeal, sugar, baking powder, and salt. Add eggs, milk, and oil. Mix throughly.
- Roll dough out on floured surface to a 1/2 inch thickness. Cut out 2 inch biscuits. Place on baking sheet. Bake in a 450 degree oven, for 10 to 12 minutes till golden brown.
Nutrition Facts : Calories 287.4, Fat 15.5, SaturatedFat 2.7, Cholesterol 81.2, Sodium 947, Carbohydrate 33.2, Fiber 1.8, Sugar 10.2, Protein 6.1
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