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Cornmeal Buttermilk Biscuits

Cornmeal Buttermilk Biscuits

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

Cooking Light JULY 2005

  • Yield: 8 servings (serving size: 1 biscuit)

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.

Nutritional Information

Amount per serving
  • Calories: 136
  • Calories from fat: 30%
  • Fat: 4.5g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.8g
  • Carbohydrate: 20.9g
  • Fiber: 1g
  • Cholesterol: 12mg
  • Iron: 1.2mg
  • Sodium: 316mg
  • Calcium: 87mg
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Cornmeal Buttermilk Biscuits recipe

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