Cornbread Biscuits Recipes

CORNMEAL BISCUITS

Cornmeal Biscuits image

Cornmeal gives biscuits a slight crunchiness and a golden hue.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Number Of Ingredients 9

Ingredients

1 1/2 cups all-purpose flour, plus more for rolling out dough
1/4 cup plus 2 tablespoons yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 tablespoons sugar
6 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces, plus more for topping, if desired
3/4 cup plus 1 tablespoon nonfat buttermilk
Honey (optional)

Steps:

Heat oven to 400 degrees. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar. Using your fingers or a pastry cutter, cut butter into flour mixture. Using a wooden spoon, stir in 3/4 cup buttermilk until the mixture holds together.
Line a baking sheet with parchment paper. On a lightly floured work surface, roll out dough to a 1-inch thickness. Using a 2-inch-round cookie cutter or a drinking glass, cut out eight rounds, and place on prepared parchment; discard scraps of dough. Brush tops of biscuits with remaining tablespoon buttermilk. Bake until golden and puffy, about 12 minutes. If desired, spread with butter or honey. Serve warm.

CORNMEAL CHEDDAR BISCUITS

Cornmeal Cheddar Biscuits image

Unlike traditional biscuits, this cheesy version lets you drop them from a spoon...so there's no mess and no fuss...and no precious time wasted! Serve them fresh-from-the-oven with chili or your favorite soup or stew. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 8

Ingredients

1-1/2 cups all-purpose flour
1/2 cup yellow cornmeal
3 teaspoons baking powder
2 teaspoons sugar
1/4 to 1/2 teaspoon salt
1/2 cup cold butter
1/2 cup shredded cheddar cheese
1 cup milk

Steps:

In a large bowl, combine the flour, cornmeal, baking powder, sugar and salt. Cut in butter until mixture crumbly. Stir in cheese and milk just until moistened. , Drop by 1/4 cupfuls 2 in. apart onto a ungreased baking sheet. Bake at 450° for 12-15 minutes or until light golden brown. Serve warm.

Nutrition Facts : Calories 177 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 265mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

CORNMEAL BUTTERMILK BISCUITS

Cornmeal Buttermilk Biscuits image

Provided by Food Network Kitchen

Categories dessert

Time 45m

Yield 8 biscuits

Number Of Ingredients 8

Ingredients

1 1/3 cups all-purpose flour, plus as needed
2/3 cup polenta-style yellow cornmeal
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 heaping teaspoon sugar
1 teaspoon fine salt
6 tablespoons unsalted butter, diced
3/4 cup buttermilk

Steps:

Set a rack in the center of the oven and preheat oven to 450 degrees F. Line a baking sheet with two layers of parchment paper.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt. Rub 2 tablespoons of the butter into the flour mixture with your fingertips, until it is completely incorporated. Work the remaining butter into the flour until it's in even, pea-sizes pieces. Gently stir in the buttermilk to make a loose dough.
Turn the dough out onto a lightly floured work surface. Pat the dough into a 1/2-inch-thick rectangle. Fold the dough in thirds like a business letter. Pat the dough into a 5 by 8-inch rectangle about 3/4 inch thick. Use a 2- to 3-inch round cutter to make 6 biscuits, and put biscuits on the prepared baking sheet. Press together the scraps of dough, cut 2 more biscuits, and place them on the baking sheet.
Bake until the tops are lightly browned, about 15 minutes. Cool slightly on a rack before serving.

CORNBREAD "BISCUITS"

Cornbread

Anything that can be baked seems to be more appealing when you bake it in muffin tins! Case in point? This tasty Southwest-style cornbread.

Provided by My Food and Family

Categories Home

Time 35m

Yield 8 servings, 1 biscuit each

Number Of Ingredients 6

Ingredients

1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1 cup hot water
1 can (8 oz.) corn, drained
1 egg, beaten
2 Tbsp. chopped black olives
2 Tbsp. TACO BELL® Thick & Chunky Salsa

Steps:

Heat oven to 400°F.
Mix all ingredients just until blended; spoon into 8 muffin pan cups sprayed with cooking spray.
Bake 25 min. or until golden brown. Cool 5 min.
Run knife around edges of cups to loosen biscuits before removing from pan. Serve warm.

Nutrition Facts : Calories 120, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 370 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 4 g, Protein 4 g

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