Cornmeal Angel Biscuits
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1/2 cup warm water (100° to 110°)
- 4 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup chilled butter, cut into small pieces
- 2 cups low-fat buttermilk
- Cooking spray
- 2 teaspoons yellow cornmeal
Dissolve yeast in warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3/4 cup cornmeal, and next 4 ingredients (sugar through baking powder) in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add yeast mixture and buttermilk; stir just until moist. Cover; chill dough at least 2 hours or overnight.
Preheat oven to 450°.
Turn dough out onto a lightly floured surface; knead 5 or 6 times. Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter into 32 biscuits. Place on 2 ungreased baking sheets. Coat tops of dough with cooking spray; sprinkle tops evenly with 2 teaspoons cornmeal. Let stand 20 minutes. Bake at 450° for 12 minutes.
These yeast biscuits have added flavor and texture from buttermilk and cornmeal, and are even better served with honey.
- Yield: serves 32 (serving size: 1 biscuit)
|Calories per serving:||102|
|Caloriesfromfat per serving:||28%|
|Fat per serving:||3.1g|
|Saturated fat per serving:||1.8g|
|Monounsaturated fat per serving:||0.9g|
|Polyunsaturated fat per serving:||0.2g|
|Protein per serving:||2g|
|Carbohydrate per serving:||16.3g|
|Fiber per serving:||0.7g|
|Cholesterol per serving:||8mg|
|Iron per serving:||0.8mg|
|Sodium per serving:||194mg|
|Calcium per serving:||12mg|