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Basic Cornmeal Biscuit

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Submitted by drama76

YIELD

1 dozen

PREP

20 min

COOK

12 min

READY

40 min

Ingredients

2 473
CUPS ML CORNMEAL
any color
1 ½ 355
¼ 1.3
TEASPOON ML SALT
1 15
TABLESPOON ML SUGAR
1 1
PINCH PINCH CAYENNE PEPPER *
2 1E+1
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
4 6E+1
TABLESPOONS ML BUTTER
1 1
EACH EACH EGGS
lightly beaten
1 ¼ 296
CUPS ML BUTTERMILK
1 1
X X VEGETABLE SHORTENING
spray *

Directions

Preheat oven to 425 degrees F.

In a food processor or large bowl, mix 1½ cups of the cornmeal with the flour, salt, sugar, cayenne pepper, baking powder and baking soda.

Cut the butter into the dry ingredients until the whole mixture is the texture of cornmeal.

Seperately mix the egg with the buttermilk, and stir all but 2 tablespoons of this liquid into the dry mixture.

Mix just enough to make a uniformly moistened dough.

Dust a clean board with half the remaining cornmeal, and turn the dough out onto the floured surface.

Sprinkle the top with the remaining cornmeal, and with flowered hands, gently push the dough into a circle about a ½ inch thick.

Cut with a 2 or 3 incht; biscuit cutter, and place biscuits close together on a greased cookie sheet.

Brush top of the biscuits with the reserved buttermilk egg mixture.

Bake in the preheated oven until puffed and brown, about 12 minutes.

Cool for a few minutes before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 549 26% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 80mg 27%
Sodium 484mg 20%
Total Carbohydrate 30g 30%
Dietary Fiber 6g 23%
Sugars g
Protein 28g
Vitamin A 11% Vitamin C 1%
Calcium 15% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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