CORNMEAL BISCUITS
Whenever I crave fresh bread, and I want something quick I make homemade biscuits. It doesn't matter what time of day it is, I love hot biscuits. I found this recipe in Betty Crocker's Old Fashioned Cookbook (1990), and I wasn't sure about using cornmeal. WOW! These are so tasty they melt in your mouth. The cornmeal adds just a little different flavor, and you can't stop eating them. I will definitely make these again, and I don't normally make the same recipe twice. Serve with butter, homemade jam, or honey.
Provided by AmyZoe
Categories Breads
Time 27m
Yield 12 biscuits, 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 450.
- Cut butter into flour, cornmeal, baking powder, sugar, and salt with pastry blender until mixture resembles fine crumbs.
- Stir in milk until dough leaves side of bowl (dough will be soft and sticky).
- Turn dough onto lightly floured surface.
- Knead lightly 10 times.
- Roll or pat 1/2 inch thick.
- Cut with floured 2 1/2" round cutter.
- Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides.
- Sprinkle cornmeal lightly over biscuits.
- Bake 12 to 14 minutes or until golden brown.
- Remove from cookie sheet immediately.
Nutrition Facts : Calories 156.2, Fat 8.6, SaturatedFat 5.3, Cholesterol 22.5, Sodium 264.8, Carbohydrate 17.5, Fiber 0.8, Sugar 0.8, Protein 2.6
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