Cornmeal Biscuits

"Whenever I crave fresh bread, and I want something quick I make homemade biscuits. It doesn't matter what time of day it is, I love hot biscuits. I found this recipe in Betty Crocker's Old Fashioned Cookbook (1990), and I wasn't sure about using cornmeal. WOW! These are so tasty they melt in your mouth. The cornmeal adds just a little different flavor, and you can't stop eating them. I will definitely make these again, and I don't normally make the same recipe twice. Serve with butter, homemade jam, or honey."
 
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photo by jessymroberts photo by jessymroberts
photo by jessymroberts
Ready In:
27mins
Ingredients:
8
Yields:
12 biscuits
Serves:
12
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ingredients

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directions

  • Heat oven to 450.
  • Cut butter into flour, cornmeal, baking powder, sugar, and salt with pastry blender until mixture resembles fine crumbs.
  • Stir in milk until dough leaves side of bowl (dough will be soft and sticky).
  • Turn dough onto lightly floured surface.
  • Knead lightly 10 times.
  • Roll or pat 1/2 inch thick.
  • Cut with floured 2 1/2" round cutter.
  • Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides.
  • Sprinkle cornmeal lightly over biscuits.
  • Bake 12 to 14 minutes or until golden brown.
  • Remove from cookie sheet immediately.

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Reviews

  1. These biscuits were great! They didn't rise much (as you can see from the photo), but they were still light and delicious! I served them warm from the oven. Made for New Kids On The Block Tag Game 1/8/09.
     
  2. These turned out really well. Mine actually rose quite a bit though, sorry, no picture! Will be making again.
     
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RECIPE SUBMITTED BY

I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
 
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