Cornmeal Buttermilk Biscuits

recipe
These tender biscuits are a fitting partner for the Creamed Collard Greens with Ham. They're also a Southern tradition with any vegetable plate.

Yield:

8 servings (serving size: 1 biscuit)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 450°.

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.

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.

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