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Ingredients
¾ cup all-purpose flour, plus flour for board
⅓ cup yellow cornmeal
2 teaspoons baking powder
Pinch of salt
2 tablespoons granulated sugar
4 tablespoons cold unsalted butter, in pieces
1 egg
⅓ cup buttermilk or well-stirred plain yogurt
Nutritional analysis per serving
147 grams carbs; 293 milligrams cholesterol; 1167 calories; 16 grams monosaturated fat; 3 grams polyunsaturated fat; 32 grams saturated fat; 55 grams fat; 5 grams fiber; 849 milligrams sodium; 22 grams protein; 30 grams sugar
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.