Seeded Cornmeal Biscuits
(from shawn’s recipe box)
Measure the cornmeal as you would flour, lightly spooning into a measuring cup, to prevent a dry, tough biscuit. The cornmeal and whole wheat flour added to these hearty biscuits contribute to your daily whole-grain intake. We achieved the best results baking one sheet of biscuits at a time. Skip the seed topping for a simpler breakfast biscuit.
Source: Maureen Callahan, Cooking Light, MARCH 2008
Serves 24 peopleCategories: Biscuits
Ingredients
- * 2 cups all-purpose flour (about 9 ounces)
- * 2 cups whole wheat flour (about 9 1/2 ounces)
- * 1 cup stone-ground whole-grain cornmeal (about 5 ounces)
- * 1/4 cup sugar
- * 1 tablespoon baking soda
- * 1 teaspoon baking powder
- * 1/2 teaspoon salt
- * 7 tablespoons chilled butter, cut into small pieces
- * 2 cups low-fat buttermilk
- * Cooking spray
- * 1 egg white, lightly beaten
- * 2 teaspoons poppy seeds
- * 2 teaspoons sesame seeds
Directions
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Preheat oven to 450°.
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Lightly spoon flours and cornmeal into dry measuring cups; level with a knife. Combine flours, cornmeal, sugar, baking soda, baking powder, and salt in a large bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.
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Turn dough out onto a lightly floured surface. Roll dough to a 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter into 18 biscuits. Gather remaining dough. Roll to a 3/4-inch thickness, and cut with a 2 1/2-inch biscuit cutter into 6 biscuits. Place 12 biscuits on a baking sheet coated with cooking spray. Brush tops of biscuits with half of egg white. Combine poppy seeds and sesame seeds in a small bowl, and sprinkle half of seed mixture evenly over biscuit tops. Bake at 450° for 10 minutes or until biscuits are golden; place on a wire rack. Repeat with remaining 12 biscuits, egg white, and seed mixture.