Quick Cornmeal Biscuits

12
Easy
Breakfast

Characteristics

Under 30 minutes Vegetarian Without Eggs Without peanuts Without nuts

Nutritional Facts Per Serving

130
Calories
3 g
Protein
18 g
Carbs
1 g
fiber
Show all nutrition facts

Nutritional Facts

1 12
  • Amount For Serving % Daily Value
  • Calories 130
  • Lipides 6 g
    • Saturated fat  3.5 g
  • Cholesterol 15 mg
  • Sodium  140 mg
  • Carbs 18 g
    • fiber  1 g
  • Protein 3 g

Ingredients

  • 1 1/2 cups (375 mL) all-purpose flour
  • 1/2 cup (125 mL) cornmeal
  • 2 tsp (10 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 1/3 cup (75 mL) cold butter, cut into cubes
  • 1 cup (250 mL) milk

Method

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In bowl, whisk together flour, cornmeal, baking powder and salt. Use pastry-blender or 2 knives to cut butter into flour mixture until pea-sized crumbles form. Drizzle in milk while using a fork to stir just until flour mixture is moistened and dough holds together when pinched.
  3. Transfer dough to lightly floured work surface and pat into 3/4-in. (2-cm) thick disc. Cut dough into rounds with 2-in. (5-cm) cookie-cutter. Place cut-outs on lined baking sheet.
  4. Bake 15 min., or until puffed and golden.

Tip: Mix 2 tsp (10 mL) finely chopped fresh rosemary, thyme or sage or 1/2 cup (125 mL) grated Cheddar cheese into flour mixture before mixing in milk.

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