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“Posted in preparation for Easter feast!! Cooking Light/March 2008”
READY IN:
35mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450 degrees.
  2. Lightly spoon flours and cornmeal into dry measuring cups; level with a knife.
  3. Combine flours, cornmeal, sugar, baking soda, baking powder and salt in a large bowl; stir with a whisk.
  4. Cut in utter with a pastry blender or 2 knives until mixture resembles coarse meal.
  5. Add buttermilk; stir just until moist.
  6. Turn dough out onto a lightly floured surface.
  7. Roll dough to a 3/4 inch thickness; cut with a 2 1/2 inch biscuit cutter .
  8. Place 12 biscuits on a baking sheet coated with cooking spray.
  9. Brush tops of biscuits with egg white.
  10. Combine seeds in a small bowl, sprinkle evenly over biscuits (saving enough for second batch of biscuits.
  11. Bake for 10 minutes or until biscuits are golden; place on a wire rack.
  12. Repeat with remaining 12 biscuits.

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