Cornmeal Biscuit Bowls Recipes

CORNMEAL BISCUIT BOWLS

Cornmeal Biscuit Bowls image

Make and share this Cornmeal Biscuit Bowls recipe from Food.com.

Provided by Anemone

Categories Breads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 1/4 cups flour (whole wheat works well)
1 1/4 cups cornmeal
4 teaspoons baking powder
3/4 teaspoon chili powder
1/2 teaspoon salt
2/3 cup butter
1 1/2 cups milk
1 egg, beaten (optional)

Steps:

Preheat oven to 425F.
Mix dry ingredients together.
Cut in butter, then add milk to make a soft dough. Let sit 10 minutes.
Meanwhile, turn 8 soufle bowls upside down and wrap foil onto the outside. Grease well.
Divide dough into 8 equal pieces and shape each over a bowl.
Brush with egg and sprinkle more cornmeal over, if desired.
Bake for 20-30 minutes. Let cool for a few minutes to let the bowls harden. Lift bowls off with foil, turn right-side-up, and fill with supper.

Nutrition Facts : Calories 363.9, Fat 18.1, SaturatedFat 10.9, Cholesterol 47.1, Sodium 468.1, Carbohydrate 44.3, Fiber 2.4, Sugar 0.2, Protein 6.9

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.

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