Festive Cornmeal Biscuits
Browse the recipe Festive Cornmeal Biscuits
Festive Cornmeal Biscuits
YIELD Makes 12 servings
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A Southern favorite, these biscuits eliminate butter and cream and result in a low-fat confection brimming with heavenly goodness.
INGREDIENTS
| 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) | |
PREPARATION:
- 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.
- 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.
- Bake 12 to 13 minutes or until light golden brown. Serve with preserves, if desired.
This recipe appears in:
Southern
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 |