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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Cooking Light/March 2008. Ingredients:
2 cups all-purpose flour |
2 cups whole wheat flour |
1 cup stone ground whole grain cornmeal |
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, slightly beaten |
2 teaspoons poppy seeds |
2 teaspoons sesame seeds |
Directions:
1. Preheat oven to 450 degrees.
2. Lightly spoon flours and cornmeal into dry measuring cups; level with a knife.
3. Combine flours, cornmeal, sugar, baking soda, baking powder and salt in a large bowl; stir with a whisk.
4. Cut in utter with a pastry blender or 2 knives until mixture resembles coarse meal.
5. Add buttermilk; stir just until moist.
6. Turn dough out onto a lightly floured surface.
7. Roll dough to a 3/4 inch thickness; cut with a 2 1/2 inch biscuit cutter .
8. Place 12 biscuits on a baking sheet coated with cooking spray.
9. Brush tops of biscuits with egg white.
10. Combine seeds in a small bowl, sprinkle evenly over biscuits (saving enough for second batch of biscuits.
11. Bake for 10 minutes or until biscuits are golden; place on a wire rack.
12. Repeat with remaining 12 biscuits.
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