Cornmeal Biscuit Dough
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup all-purpose flour, plus flour for board
- ⅓cup yellow cornmeal
- 2teaspoons baking powder
- Pinch of salt
- 2tablespoons granulated sugar
- 4tablespoons cold unsalted butter, in pieces
- 1egg
- ⅓cup buttermilk or well-stirred plain yogurt
Nutritional analysis per serving (1 servings)
1166 calories; 55 grams fat; 32 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 147 grams carbohydrates; 5 grams dietary fiber; 30 grams sugars; 22 grams protein; 849 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix flour, cornmeal, baking powder, salt and sugar in a bowl or in food processor. Either cut in butter using fingertips or a fork to make a crumbly mixture, or add butter to processor and pulse until crumbly.
- Step 2
Beat egg and buttermilk or yogurt together and stir in, mixing to make a very soft dough. Add 1 to 2 more tablespoons of buttermilk, if needed, to hold the dough together.
Private Notes
Comments
I, too, did not need to add additional liquid. However, one question: the cranberry cobbler that these biscuits are used on requires 45 mintutes baking time. Won’t that length of time dry out the biscuit?
I did not need to add additional liquid. However, the cranberry cobbler that these biscuits are placed on requires 45 minutes baking time. Won’t that legth of time dry out these biscuits?
I found this dough too wet to shape in any way. I use King Arthur flour, if that makes a difference.