Cornmeal Herb Biscuits Recipes

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.

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.

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.

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.

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.

Steps:

• Heat oven to 400*.
• In medium bowl, combine flour, cornmeal, sugar, baking powder, basil, parsley flakes and salt; blend well.
• Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs.
• Stir in carrots.
• Add milk and egg, stirring just until moistened.
• To form each biscuit, drop 1/4 cup of dough onto ungreased cookie sheet.
• Bake at 400* for 12 to 14 minutes or until light golden brown.
• Serve warm.
• Yield: 12 biscuits.

Steps:

• Preheat oven to 450 degrees. Cover a baking sheet with foil.
• Combine flour, cornmeal, baking powder, salt, cayenne pepper and sugar in a food processor and process to blend. Add the butter and pulse until the mixture is uniformly crumbly. Transfer to a mixing bowl.
• Mix the egg and buttermilk together. Using a fork or your fingertips, lightly stir them into the dry ingredients so the mixture can be gathered together to form a ball of soft dough. Turn out onto a lightly floured board.
• Pat the dough until it is uniformly one-half-inch thick or a shade thicker. Cut into one-and-one-half-inch rounds. You can re-form the scraps and cut those. Place the dough rounds on the baking sheet and bake until medium brown on the bottom and just beginning to brown on top, about 15 minutes. Remove from the oven and serve, or allow to cool, then warm before serving.

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.

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.

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.

Steps:

• In a medium skillet over medium heat, melt 1 tablespoon of the butter. Add the leek and sauté for 2 minutes. Remove from the heat and set aside to cool.
• Preheat the oven to 425˚F.
• In a food processor, pulse the flour, cornmeal, sugar, baking powder, salt, and baking soda until combined. Add the remaining 8 tablespoons butter and pulse until the pieces are the size of fine bread crumbs.
• Transfer the mixture to a large bowl. Stir in the cheeses, thyme, and pepper. In a separate bowl, mix together the parsnip puree, eggs, vinegar, and milk. Stir in the leek. Add the parsnip mixture to the cheese mixture and mix until evenly moistened. Turn the dough out onto a generously floured surface. Knead gently until the dough just holds together, about 10 turns. Sprinkle the work surface again with flour and pat the dough into a 1 1/4-inch-thick rectangle.
• Cut the dough into rounds with a floured biscuit cutter or drinking glass 2 to 2 1/2 inches in diameter. Transfer to two ungreased baking sheets, leaving 2 inches of space between each biscuit. Bake the biscuits for 7 minutes and then rotate the pans in the oven. Bake for an additional 8 to 10 minutes, or until golden brown.
• Let the biscuits rest for 5 minutes before serving.
• Make Ahead
• These biscuits taste best the day they are made, but they will keep for 2 to 3 days in an airtight container at room temperature. They can also be frozen for up to 1 month. Reheat in the oven before serving.