Corn Meal Supper Biscuits

  4.0 – 2 reviews  

With just about any hearty meal, these quick and simple buttermilk-corn meal biscuits bake up moist and soft.

Prep Time: 20 mins
Cook Time: 11 mins
Additional Time: 4 mins
Total Time: 35 mins
Servings: 14
Yield: 14 biscuits

Ingredients

  1. Crisco® No-Stick Cooking Spray
  2. 1 ½ cups Martha White® Self-Rising Flour
  3. ½ cup Martha White® Self-Rising Enriched White Corn Meal Mix
  4. 1 teaspoon sugar
  5. ⅓ cup Crisco® All-Vegetable Shortening*
  6. ¾ cup buttermilk, plus
  7. 2 tablespoons buttermilk

Instructions

  1. Heat oven to 450 degrees F. Lightly spray a cookie sheet with no-stick cooking spray. Combine flour, corn meal mix and sugar in medium bowl; mix well. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
  2. Add buttermilk; stir with fork until a soft dough forms and mixture pulls away from sides of bowl.
  3. Knead dough on lightly floured surface with floured hands just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter; place biscuits on prepared cookie sheet
  4. Bake 10 to 12 minutes or until golden brown. Serve warm.
  5. * You can use 1/3 stick Crisco(R) Baking Sticks All-Vegetable Shortening instead of 1/3 cup Crisco(R) All-Vegetable Shortening.
  6. TIP: To substitute for buttermilk, use 2 1/2 teaspoons vinegar or lemon juice plus milk to make 3/4 cup plus 2 tablespoons.

Nutrition Facts

Calories 73 kcal
Carbohydrate 15 g
Cholesterol 1 mg
Dietary Fiber 0 g
Protein 2 g
Saturated Fat 1 g
Sodium 267 mg
Sugars 1 g
Fat 5 g
Unsaturated Fat 0 g

Reviews

Dean Taylor
Used Paleo Flour and was not a good substitute
Walter Frazier
Easy! I usually make corn bread to serve with chili but these corn biscuits were definitely a game changer! My family loved them!

 

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