Monday, May 23, 2011

Cornmeal Buttermilk Biscuits

I know, some of you are thinking "didn't she just post those?".  Well I did, during what I like to refer to as the "Blogger blackout".  The post disappeared, never to return I suppose, so I thought I would post it again.  The biscuits are yummy, and a little something different.  If you are like me and love both cornbread and biscuits, it's the perfect solution!

The first time I saw them was at Liv Life....the photos alone will make you want to fix these immediately.  My pics are not nearly as enticing, but they were tasty none the less!
Cornmeal Buttermilk Biscuits - slightly adapted from Liv Life (a Cooking Light recipe)
 *My changes are in italics

1/2 cup all-purpose flour
 
1/2 cup whole wheat flour

1/2 cup cornmeal

1 1/2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons chilled butter, cut into small pieces *I used Smart Balance 50/50

1/2 cup low-fat buttermilk or skim milk with 1/2 T. vinegar added (let sit for a few minutes)

Directions -
Preheat oven to 450°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flours, cornmeal, sugar, baking powder, and salt in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.

Turn dough out onto a lightly floured surface. Pat dough into an 8 x 4-inch rectangle. Cut dough by making 1 lengthwise cut and 3 crosswise cuts to form 8 biscuits. Place biscuits, 1 inch apart, on an ungreased baking sheet.

Bake at 450° for 12 minutes or until golden. Serve biscuits warm or at room temperature.
Holla! I'm heading to the YMCA for "boot camp".  Wish me luck!

1 comment:

  1. Well, I don't remember seeing them, so it's like I get a whole new post. SCORE. And they look absolutely delicious!

    ReplyDelete

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