If you like a bread with your dinner, then my cornmeal biscuits are delicious alternatives with a variety of essential nutrients for sopping up gravy, spread with a generous amount of fruity jam or just eating hot with butter. My recipe will produce tender, rolled biscuits that are not overly sweet but have a fine texture that can be a tasty addition to your table.
I prefer to use canola oil instead of shortening or butter for a healthier version since I try to watch my cholesterol. However, these biscuits do raise up higher when using shortening or butter. Nonetheless, both ways that you make them work out beautifully.
The next time that your family is hungry for biscuits, I do hope you’ll want to give my cornmeal biscuits recipe a try. In fact, if you like to bake with cornmeal, I have some other great recipes that you should check out. The first is for my favorite cornmeal muffins, which are cake-like and the best when making them huge. Another one that you need to taste is my golden cornmeal yeast bread as well as my corn muffins with raisins. You can also use my search box because there are more cornmeal related recipes you might enjoy as well.
Cornmeal Biscuits
1-1/4 cup sifted flour
3/4 cup cornmeal
2 ½ teaspoons baking powder, leveled
1 tablespoon of sugar
3/4 teaspoon salt
1/3 cup canola oil, shortening or butter
3/4 cup of sour milk or buttermilk
Place flour, cornmeal, sugar, salt, and baking powder in a large mixing bowl and stir well to combine all the dry ingredients.
Add the oil, shortening or butter next and crumble with your hands until you get coarse crumbs.
Stir in the buttermilk or sour milk until the ingredients are moistened enough that the dough doesn’t stick to the side of the bowl.
Knead the dough on a floured surface about eight times before rolling it out to about one-half inch thickness.
Use a floured biscuit cutter or turn over a glass and cut into biscuits. You’ll probably get about 10 to 12 depending on the size of your cutter.
Bake in a 400-degree oven for about 10 minutes or until golden brown.
ENJOY!
If you like a bread with your dinner, then my cornmeal biscuits are delicious alternatives for sopping up gravy, spread with a generous amount of fruity jam or just eating hot with butter.
Course:
Dinner, Lunch, Snack
Cuisine:
American
Keyword:
cornmeal biscuits, cornmeal recipes
:
-
1-1/4
cup
sifted flour -
3/4
cup
cornmeal -
2 ½
teaspoons
baking powder
leveled -
1
tablespoon
of sugar -
3/4
teaspoon
salt -
1/3
cup
canola oil
shortening or butter -
3/4
cup
of sour milk or buttermilk
-
Place flour, cornmeal, sugar, salt, and baking powder in a large mixing bowl and stir well to combine all the dry ingredients.
-
Add the oil, shortening or butter next and crumble with your hands until you get coarse crumbs.
-
Stir in the buttermilk or sour milk until the ingredients are moistened enough that the dough doesn’t stick to the side of the bowl.
-
Knead the dough on a floured surface about eight times before rolling it out to about one-half inch thickness.
-
Use a floured biscuit cutter or turn over a glass and cut into biscuits. You’ll probably get about 10 to 12 depending on the size of your cutter.
-
Bake in a 400-degree oven for about 10 minutes or until golden brown.
-
ENJOY!
