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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These yeast biscuits have added flavor and texture from buttermilk and cornmeal, and are even better served with honey. Ingredients:
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 |
Directions:
1. 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.
2. Preheat oven to 450°.
3. 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.
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