Buttermilk cornmeal biscuits


1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 tsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, cut up and chilled
3/4 cup plus 2 tbsp nonfat buttermilk 1 egg white, lightly beaten
vegetable cooking spray

How to prepare

Combine first 6 ingredients in a large bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Add buttermilk; stir just until dry ingredients are moistened. On a lightly floured surface, knead dough 5 or 6 times. Roll dough to 1/2-” thickness; cut with a 2 1/2″ biscuit cutter. Place on a baking sheet coated with cooking spray. Brush tops with egg white. Bake at 450

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