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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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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. 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:
1. Preheat oven to 450°.
2. 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.
3. 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.
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