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Festive Cornmeal Biscuits

Festive Cornmeal Biscuits

Festive Cornmeal Biscuits

A Southern favorite, these biscuits eliminate butter and cream and result in a low-fat confection brimming with heavenly goodness.


Makes 12 servings


1-3/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons margarine
3/4 cup buttermilk
1 egg white, beaten
All-fruit peach or strawberry preserves (optional)


  1. Preheat oven to 425°F. Combine flour, cornmeal, baking powder, sugar, salt and baking soda in large bowl; mix well. Cut in margarine with pastry blender or two knives until mixture forms coarse crumbs. Add buttermilk; mix just until dough holds together.
  2. Turn dough out onto lightly floured surface; knead 8 to 10 times. Pat dough to 1/2-inch thickness; cut with decorative 2-inch cookie or biscuit cutter. Spray baking sheet with nonstick cooking spray and place biscuits on sheet. Brush tops lightly with beaten egg white.
  3. Bake 12 to 13 minutes or until light golden brown. Serve with preserves, if desired.

Nutritional Information

Serving Size: 1 biscuit (without preserves)
Sodium 341 mg
Protein 3 g
Fiber 1 g
Carbohydrate 20 g
Cholesterol 1 mg
Saturated Fat 1 g
Total Fat 3 g
Calories from Fat 25 %
Calories 122

Dietary Exchange

Fat 1/2
Starch 1-1/2

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