Cornmeal Angel Biscuits

Health
These yeast biscuits have added flavor and texture from buttermilk and cornmeal, and are even better served with honey.
serves 32 (serving size: 1 biscuit)

Ingredients

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1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (100° to 110°)
4 cups all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup chilled butter, cut into small pieces
2 cups low-fat buttermilk
Cooking spray
2 teaspoons yellow cornmeal

Preparation

Dissolve yeast in warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3/4 cup cornmeal, and next 4 ingredients (sugar through baking powder) in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add yeast mixture and buttermilk; stir just until moist. Cover; chill dough at least 2 hours or overnight.

Preheat oven to 450°.

Turn dough out onto a lightly floured surface; knead 5 or 6 times. Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter into 32 biscuits. Place on 2 ungreased baking sheets. Coat tops of dough with cooking spray; sprinkle tops evenly with 2 teaspoons cornmeal. Let stand 20 minutes. Bake at 450° for 12 minutes.

Created date

October 2003

Nutritional Information

Calories 102
Caloriesfromfat 28 %
Fat 3.1 g
Satfat 1.8 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 2 g
Carbohydrate 16.3 g
Fiber 0.7 g
Cholesterol 8 mg
Iron 0.8 mg
Sodium 194 mg
Calcium 12 mg