Cornmeal Biscuits
Recipe: #25810
March 19, 2017
Categories: Breads, Breakfast, Eggs, Brunch Oven Bake, Vegetarian, Quick Breads, Flour, Kosher Dairy, more
"Recipe source: Bon Appetit (March 2006)"
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.