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
- Crisco® No-Stick Cooking Spray
- 1 ½ cups Martha White® Self-Rising Flour
- ½ cup Martha White® Self-Rising Enriched White Corn Meal Mix
- 1 teaspoon sugar
- ⅓ cup Crisco® All-Vegetable Shortening*
- ¾ cup buttermilk, plus
- 2 tablespoons buttermilk
Instructions
- 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.
- Add buttermilk; stir with fork until a soft dough forms and mixture pulls away from sides of bowl.
- 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
- Bake 10 to 12 minutes or until golden brown. Serve warm.
- * You can use 1/3 stick Crisco(R) Baking Sticks All-Vegetable Shortening instead of 1/3 cup Crisco(R) All-Vegetable Shortening.
- 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
Used Paleo Flour and was not a good substitute
Easy! I usually make corn bread to serve with chili but these corn biscuits were definitely a game changer! My family loved them!