Seeded Cornmeal Biscuits

Seeded Cornmeal Biscuits Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Measure the cornmeal as you would flour, lightly spooning into a measuring cup, to prevent a dry, tough biscuit. The cornmeal and whole wheat flour added to these hearty biscuits contribute to your daily whole-grain intake. We achieved the best results baking one sheet of biscuits at a time. Skip the seed topping for a simpler breakfast biscuit.

Yield:

24 servings (serving size: 1 biscuit)

Recipe from

Cooking Light

Nutritional Information

Calories 139
Caloriesfromfat 27 %
Fat 4.2 g
Satfat 2.3 g
Monofat 1 g
Polyfat 0.3 g
Protein 3.7 g
Carbohydrate 22.3 g
Fiber 2.4 g
Cholesterol 10 mg
Iron 1.5 mg
Sodium 276 mg
Calcium 46 mg

Ingredients

2 cups all-purpose flour (about 9 ounces)
2 cups whole wheat flour (about 9 1/2 ounces)
1 cup stone-ground whole-grain cornmeal (about 5 ounces)
1/4 cup sugar
1 tablespoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
7 tablespoons chilled butter, cut into small pieces
2 cups low-fat buttermilk
Cooking spray
1 egg white, lightly beaten
2 teaspoons poppy seeds
2 teaspoons sesame seeds

Preparation

1. Preheat oven to 450°.

2. Lightly spoon flours and cornmeal into dry measuring cups; level with a knife. Combine flours, cornmeal, sugar, baking soda, baking powder, and salt in a large bowl; stir with a whisk. 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. Roll dough to a 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter into 18 biscuits. Gather remaining dough. Roll to a 3/4-inch thickness, and cut with a 2 1/2-inch biscuit cutter into 6 biscuits. Place 12 biscuits on a baking sheet coated with cooking spray. Brush tops of biscuits with half of egg white. Combine poppy seeds and sesame seeds in a small bowl, and sprinkle half of seed mixture evenly over biscuit tops. Bake at 450° for 10 minutes or until biscuits are golden; place on a wire rack. Repeat with remaining 12 biscuits, egg white, and seed mixture.

Maureen Callahan,

Cooking Light

March 2008
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