Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Mini Cornmeal Biscuits
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- Total: 50 min
- Active: 35 min
- Yield: 20 to 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 73
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 9 mg
- Sodium
- 70 mg
These mini cornmeal biscuits are the perfect addition to your Thanksgiving table—pop a few in your mouth or enjoy one with the other breads in your basket. Soaking the cornmeal in a buttermilk and sugar mixture allows the cornmeal to hydrate and soften ever so slightly. The result is a perfectly fluffy biscuit with still a hint of cornmeal flavor and texture.
- Total: 50 min
- Active: 35 min
- Yield: 20 to 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 73
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 9 mg
- Sodium
- 70 mg
Ingredients
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Directions
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Stir the buttermilk, cornmeal and sugar in a medium bowl until well combined. Let the cornmeal hydrate, at least 5 minutes.
- Meanwhile, combine the flour, baking powder, baking soda and kosher salt in a food processor; pulse until evenly combined. Add the butter and pulse until it is in even pea-size pieces. Pulse in the cornmeal mixture until combined and the dough is just starting to form a ball.
- Turn out the dough onto a lightly floured surface; pat into a 1/2-inch-thick rectangle. Fold the dough into thirds like a letter. Pat the dough again into a 1/2-inch-thick rectangle (7 by 9 inches). Cut out about 20 biscuits with a 1 3/4-inch fluted round cutter and arrange on the baking sheet. Press the scraps together, cut out more biscuits and add them to the baking sheet.
- Brush the tops of the biscuits with buttermilk, then sprinkle with pepper and flaky salt. Bake until lightly browned, about 15 minutes. Transfer to a rack and let cool slightly.
