Directions:
- Combine flour and cornmeal in a large bowl; cut in butter with a pastry blender or fork until crumbly. Add buttermilk, stirring just until dry ingredients are moistened.
- Turn dough out onto a lightly floured surface; knead 2 to 3 times.
- Pat or roll dough to a 1/2-inch thickness, and cut with a 2-inch round cutter. Place on lightly greased baking sheets. Reroll remaining dough, and proceed as directed. Brush tops with milk.
- Bake at 425° for 13 to 15 minutes or until golden.
- *White cornmeal may be substituted.
- Note: For testing purposes only, we used Pillsbury Self-Rising Flour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3943.04 Kcal (16509 kJ) | ||
| Calories from fat | 1854.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 206.01g | 317% | |
|---|---|---|---|
| Cholesterol | 543.18mg | 181% | |
| Sodium | 6551.55mg | 273% | |
| Potassium | 1606.6mg | 34% | |
| Total Carbs | 444.53g | 148% | |
| Sugars | 28.17g | 113% | |
| Dietary Fiber | 19.27g | 77% | |
| Protein | 73.69g | 147% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 26.8mg | 149% | |
| Calcium | 2386.4mg | 239% | |
| Amount Per 100 g | |||
| Calories | 294.42 Kcal (1233 kJ) | ||
| Calories from fat | 138.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.38g | 317% | |
|---|---|---|---|
| Cholesterol | 40.56mg | 181% | |
| Sodium | 489.2mg | 273% | |
| Potassium | 119.96mg | 34% | |
| Total Carbs | 33.19g | 148% | |
| Sugars | 2.1g | 113% | |
| Dietary Fiber | 1.44g | 77% | |
| Protein | 5.5g | 147% | |
| Vitamin A | 0.2mg | 76% | |
| Iron | 2mg | 149% | |
| Calcium | 178.2mg | 239% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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