Saturday, 9 February 2019

Cornbread Biscuits

I tweaked this recipe from Smitten Kitchen for drop cornbread biscuits. They are drop-dead delicious! I added a little more liquid, some whole wheat flour and baked them at a lower temperature. I think making 16 smaller biscuits is the way to go if you are serving them with soup or stew or a big dinner. If you wanted them as a main item for breakfast with something like eggs, dividing the recipe in 8-12 would be preferable. They are fast and easy to make.

Preheat oven to 425 F

In a large mixing bowl combine

  • 1 cup whole wheat flour
  • 3/4 cup white flour
  • 2/3 cup cornmeal
  • 1-2 tablespoons of sugar
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt
Cut in with a pastry cutter until mixture is crumbly
  • 1/2 cup cold butter (cut in cubes to make the blending easier)
  • 1 cup of buttermilk
  • 1/4 cup of water
Mix the dough lightly until it is all moistened. Pat the dough into a circle in the bottom of the bowl and cut into 8, 12 or 16 sections. Drop the portions of dough on an ungreased baking pan. You could use a biscuit cutter if you prefer.

Bake for 14-18 minutes.

I baked 16 biscuits for 14 minutes and they were done perfectly.  

Nutrition Information for 1/16 of recipe

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