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)

Add

• 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