Photo: Becky Luigart-Stayner; Styling: Jan Gautro
24 servings (serving size: 1 biscuit)

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.

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Step 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.

Ratings & Reviews

detailaddict's Review

November 20, 2013
I've made these several times now and they've become one of my go-to biscuit recipes. I use all whole-grain hard white wheat flour and home-ground cornmeal (both measured by weight), and usually I use plain nonfat yogurt in place of the buttermilk. Recently I've been "curdling" regular milk with a little yogurt and using this instead, and it seems to work fine. The dough is a bit soft and so the biscuits spread out more than I would like, but I've found that working the dough a bit develops the gluten just enough to give it more structure without making it tough. I don't get 24 biscuits with my cutter but it's always a big batch (20 or more).

ameFoodie's Review

June 17, 2013

NancyPetersen's Review

October 06, 2013