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Cornmeal Buttermilk Biscuits

Yield 8 servings (serving size: 1 biscuit)
These tender biscuits are a fitting partner for the Creamed Collard Greens with Ham. They're also a Southern tradition with any vegetable plate.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 1/2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons chilled butter, cut into small pieces
  • 1/2 cup low-fat buttermilk

Nutrition Information

  • calories 136
  • caloriesfromfat 30 %
  • fat 4.5 g
  • satfat 2.3 g
  • monofat 1.8 g
  • polyfat 0.2 g
  • protein 2.8 g
  • carbohydrate 20.9 g
  • fiber 1 g
  • cholesterol 12 mg
  • iron 1.2 mg
  • sodium 316 mg
  • calcium 87 mg

How to Make It

  1. Preheat oven to 450°.

  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.

  3. Turn dough out onto a lightly floured surface. Pat dough into an 8 x 4-inch rectangle. Cut dough by making 1 lengthwise cut and 3 crosswise cuts to form 8 biscuits. Place biscuits, 1 inch apart, on an ungreased baking sheet.

  4. Bake at 450° for 12 minutes or until golden. Serve biscuits warm or at room temperature.