Cornmeal Biscuits

Prep Time
Cook Time
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"Recipe source: Bon Appetit (March 2006)"

Original recipe yields 10 servings


  • Serving Size: 1 (96.7 g)
  • Calories 274.1
  • Total Fat - 15.9 g
  • Saturated Fat - 9.3 g
  • Cholesterol - 80.7 mg
  • Sodium - 1152.6 mg
  • Total Carbohydrate - 23.7 g
  • Dietary Fiber - 1.1 g
  • Sugars - 3.9 g
  • Protein - 9.3 g
  • Calcium - 210.8 mg
  • Iron - 0.8 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 425 degrees F.

Step 2

IN a skillet melt 1 tablespoon butter over medium heat. Add green onions and saute for 2 minutes to soften and remove from heat.

Step 3

In a food processor process the dry ingredients to blend (flour - salt) and then add 1/2 cup butter, butting in using on/off turns until mixture resembles coarse meal. Add cheese and cut in using on/off turns. Transfer mixture to large bowl.

Step 4

Whisk one egg in glass measuring cup and add enough buttermilk to egg to measure one cup; stir in the green onion mixture and the chipotles.

Step 5

Make well in center of dry ingredients and pour buttermilk mixture into well; mix just until moistened.

Step 6

Turn dough out onto floured board and knead until dough holds together; about 10 turns. Pat out to 3/ inch thick round and using a 3 inch floured round cutter cut out biscuits, spacing one inch apart. Gather dough scraps and dat out to 3/4 inch thickness and cut out additional biscuits.

Step 7

IN a cup combine egg and whipping cream and brush biscuits with glaze.

Step 8

Bake until golden and tester inserted in center comes out clean and biscuits feel firm (18-20 minutes). Cool on rack for 5 minutes before serving.

Tips & Variations

No special items needed.