| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
Home cookin |
4 |
Servings |
INGREDIENTS
| 1 |
|
1/2 cups all-purpose flour |
| 1/2 |
c |
Yellow cornmeal |
| 2 |
ts |
Sugar |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Butter, cut into small |
|
|
Pieces and chilled |
| 3/4 |
c |
Plus 2 tablespoons nonfat |
|
|
Buttermilk |
|
|
Vegetable cooking spray |
| 1 |
|
Egg white, lightly beaten |
|
|
Yield: 13 biscuits (about |
|
|
112 |
|
|
Calories per biscuit). |
INSTRUCTIONS
Combine flour, cornmeal, sugar, baking powder, and soda in a large bowl;
cut in butter with a pastry blender until mixture resembles coarse meal.
Add buttermilk; stir just until dry ingredients are moistened. On a lightly
floured surface, knead dough 5 or 6 times.
Roll dough to 1/2" thickness; cut with a 2-1/2-inch biscuit cutter. Place
on a baking sheet coated with cooking spray. Brush tops with egg white.
Bake at 450°F for 12 minutes or until golden.
Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@email.msn.com> on Aug
17, 1998
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