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|
|1/4||teaspoon baking soda|
|1||egg white, beaten|
|All-fruit peach or strawberry preserves (optional)|
- 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.
|Serving Size:||1 biscuit (without preserves)|
|Calories from Fat||25 %|
|Total Fat||3 g|
|Saturated Fat||1 g|
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