CORNMEAL CHEDDAR BISCUITS
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
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.
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
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.
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 WITH CHEDDAR AND CHIPOTLE
Provided by Kristine Kidd
Categories Milk/Cream Food Processor Cheese Pepper Breakfast Brunch Bake Quick & Easy Cheddar Cornmeal Hot Pepper Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 10
Number Of Ingredients 14
Steps:
- Position rack in center of oven; preheat to 425°F. Melt 1 tablespoon butter in nonstick skillet over medium heat. Add green onions and sauté 2 minutes to soften slightly. Remove from heat.
- Blend flour, cornmeal, sugar, baking powder, salt, and baking soda in processor. Add 1/2 cup chilled butter; cut in using on/off turns until mixture resembles coarse meal. Add cheese; cut in using on/off turns. Transfer flour mixture to large bowl. Whisk 1 egg in glass measuring cup. Add enough buttermilk to egg to measure 1 cup; stir in green-onion mixture and chipotles. Make well in center of dry ingredients. Pour buttermilk mixture into well; mix just until evenly moistened.
- Turn dough out onto generously floured surface. Knead gently just until dough holds together, about 10 turns. Pat out on generously floured surface to 3/4-inch-thick round. Using 3-inch round cutter, cut out biscuits. Transfer to ungreased baking sheet, spacing 1 inch apart. Gather dough scraps; pat out to 3/4-inch thickness and cut out additional biscuits. Brush biscuits with egg glaze.
- Bake biscuits until golden, tester inserted into center comes out clean, and biscuits feel firm, about 18 minutes. Cool on rack 5 minutes. Serve warm.
- *Available at some supermarkets, specialty foods stores, and Latin markets.
SAGE & CHEDDAR CORN MEAL BISCUITS
These tender cornmeal biscuits are made with buttermilk; sage and Cheddar cheese provide heavenly flavors.
Provided by Crisco
Categories Trusted Brands: Recipes and Tips Crisco®
Time 40m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees F. Combine flour, corn meal mix, sugar, sage, baking powder and salt in large bowl; mix well. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk and cheese just until evenly moistened.
- Turn out dough onto lightly floured work surface. Knead 5 times to bring dough together. Roll out to a 3/4-inch thickness. Cut with floured 2-inch biscuit cutter. Place 2 inches apart on baking sheet.
- Bake 12 to 15 minutes or until golden brown. Remove from baking sheet to wire rack to cool. Brush tops with butter. Serve warm.
Nutrition Facts : Calories 148 calories, Carbohydrate 14 g, Cholesterol 8 mg, Fat 8.8 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 3.1 g, Sodium 251.7 mg, Sugar 1.1 g
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.
More about "cornmeal cheddar biscuits recipes"
CORNMEAL CHEDDAR BISCUITS - AHEAD OF THYME
From aheadofthyme.com
5/5 (2)Total Time 40 minsCategory BreadCalories 316 per serving
- In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or fork until butter is the size of small peas. Add the grated cheddar and stir to combine. Slowly pour in the buttermilk and mix just until combined. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick square. Cut the dough into 4 even squares and stack them on top of each other. Lightly dust a rolling pin and the work surface again with flour. Roll the dough into a 1-inch thick rectangle (approximately 9x12-inches). Cut the dough into 12 square pieces (or cut into 15 pieces for smaller biscuits) and transfer them to the prepared baking sheet.
- Transfer the baking sheet into the freezer for 15 minutes. Preheat oven to 425 F and line a large half sheet baking pan with a silicone baking mat or parchment paper.
- Remove the biscuits from the freezer and brush on melted butter. Bake for 15-20 minutes until the tops are golden-brown. Serve warm.
CHEDDAR CORNMEAL BISCUITS - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
5/5 (6)Category Breakfast, Brunch, Side DishCuisine American
- Add the cornmeal, flour, baking powder, baking soda, salt, honey, and butter to the bowl of a food processor. Pulse until everything is combined.
- Slowly add in the milk and continue to pulse until the dough comes together, it may be a bit wet and sticky.
- Remove the dough to a lightly floured surface and mix in the cheddar by hand, knead a few times until it's no longer very sticky. Pat it into a rectangle about 1 inch thick, and cut out 8-10 biscuits with a 2 1/2 inch biscuit cutter.
CORNMEAL-CHEDDAR BISCUITS RECIPE - DANIELLE CUSTER
From foodandwine.com
- Preheat the oven to 400°. In a bowl, using a fork, stir the flour, cheese, cornmeal, sugar, thyme, baking powder, salt and baking soda. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal.
- In a small bowl, whisk the buttermilk with the egg yolks. Add the liquid ingredients to the dry ingredients and stir with a fork until a dough forms.
- Turn the dough out onto a lightly floured surface and pat it into a 1/2-inch-thick disk. Using a 2 1/2-inch round biscuit cutter, cut out as many biscuits as possible. Transfer the biscuits to a baking sheet. Gather the dough and repeat, handling the dough as little as possible.
- Bake the biscuits in the upper and lower thirds of the oven for 18 minutes, or until golden; switch the pans halfway through baking. Transfer the biscuits to racks and let cool slightly and serve.
EASY WHITE CHEDDAR CORNMEAL BISCUITS - OAT&SESAME
From oatandsesame.com
CORNMEAL BISCUITS WITH CHEDDAR & THYME RECIPE - CHADWICK BOYD
From chadwickboydlifestyle.com
CORNMEAL CHEDDAR BISCUITS | RECIPE | RECIPES, BISCUIT RECIPE, …
From pinterest.com
CORNMEAL CHEDDAR BISCUITS - BREAD - MANY SIMPLE RECIPES
From manysimplerecipes.com
BACON-CHEDDAR CORNMEAL BISCUITS | BETTER HOMES & GARDENS
From bhg.com
CORNMEAL CHEDDAR BISCUITS | RECIPE | RECIPES, CHEDDAR BISCUITS ...
From pinterest.ca
CHEESY CORNMEAL DROP BISCUITS - LOVE IN MY OVEN
From loveinmyoven.com
MAKE THIS CRAZY ADDICTIVE CORNMEAL BISCUITS RECIPE WITH …
From brit.co
CORNMEAL CHEDDAR BISCUITS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
CORNMEAL CHEDDAR BISCUITS | RECIPE CART
From getrecipecart.com
CHEDDAR CORNMEAL BISCUITS WITH CHIVES RECIPE | EATINGWELL
From eatingwell.com
BISQUICK CORNMEAL BISCUITS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHEDDAR CORNMEAL BISCUITS WITH CHIVES RECIPE
From recipeland.com
EASY CORNMEAL BISCUITS RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHEDDAR-CHIVE CORNMEAL BISCUITS - CELEBRATING SWEETS
From celebratingsweets.com
CHEDDAR-JALAPEñO CORNMEAL BISCUITS - COMPLETELY DELICIOUS
From completelydelicious.com
ROXANA JULLAPART’S WHITE CHEDDAR CORNMEAL BISCUITS
From cherrybombe.com
CORNMEAL-CHEDDAR BISCUITS - LYNNSCOOKING.COM
From lynnscooking.com
CHEDDAR AND CHIVE CORNMEAL BISCUITS - BAKE OR BREAK
From bakeorbreak.com
CHEDDAR AND CHIVE CORNMEAL BISCUITS - BOSTON GIRL BAKES
From bostongirlbakes.com
[RECIPE] WHITE CHEDDAR CORNMEAL BISCUITS
From healthynewsmedia.com
CORNMEAL BUTTERMILK BISCUITS WITH JALAPENO CHEDDAR BUTTER
From simplyscratch.com
QUICK AND EASY CHEDDAR CORNMEAL BISCUITS - OUR BEST BITES
From ourbestbites.com
3 WAYS TO MAKE CHEDDAR CORNMEAL BISCUITS - WIKIHOW
From wikihow.com
CHEDDAR-CORNMEAL BISCUIT RECIPE — MOLLY STEVENS COOKS
From mollystevenscooks.com
CORNMEAL BISCUITS WITH CHEDDAR AND CHIPOTLE RECIPE | BON APPéTIT
From bonappetit.com
CORNMEAL BUTTERMILK BISCUITS RECIPE - THE SPRUCE EATS
From thespruceeats.com
CORNMEAL CHEDDAR BISCUITS | RECIPE | RECIPES, CORNMEAL RECIPES, …
From pinterest.com
CHEDDAR CORNMEAL BISCUITS - WOOD & SPOON
From thewoodandspoon.com
JALAPEñO CHEDDAR CORNMEAL BISCUITS - THE TOASTY KITCHEN
From thetoastykitchen.com
THE FLAVOR BENDER - BREAKFAST, BRUNCH, & DESSERT RECIPES …
From theflavorbender.com
RECIPE: TOMATO COBBLER WITH CORNMEAL-CHEDDAR BISCUITS
From thekitchn.com
SAGE CORNMEAL CHEDDAR BISCUITS - WORDS OF DELICIOUSNESS
From wordsofdeliciousness.com
EASY CORNMEAL DROP BISCUITS (NO BUTTERMILK) – MILK AND POP
From milkandpop.com
LEMON CORNMEAL BISCUITS | KING ARTHUR BAKING
From kingarthurbaking.com
WHOLE WHEAT BISCUITS WITH CORNMEAL, CHEDDAR, AND BLACK PEPPER
From rachelcooks.com
#30-minutes-or-less #time-to-make #course #preparation #occasion #breads #easy #beginner-cook #fall #holiday-event #winter #rolls-biscuits #dietary #seasonal #high-calcium #inexpensive #high-in-something
You'll also love