Seeded Cornmeal Biscuits

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

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Nutritional Information

Amount per serving
  • Calories: 139
  • Calories from fat: 27%
  • Fat: 4.2g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.7g
  • Carbohydrate: 22.3g
  • Fiber: 2.4g
  • Cholesterol: 10mg
  • Iron: 1.5mg
  • Sodium: 276mg
  • Calcium: 46mg

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. 1. Preheat oven to 450°.
  2. 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. 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.
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