Buttermilk-Cornmeal Biscuits
Golden, flaky buttermilk-cornmeal biscuits with a tender crumb and subtle corn flavor, perfect for breakfast or brunch, especially suited for casual gatherings or weekend treats.
Ingredients
Instructions
- Combine the all-purpose flour, yellow cornmeal, sugar, baking soda, baking powder, and salt in a large bowl.
- Cut in the margarine until the mixture resembles coarse meal.
- Add the nonfat buttermilk and stir until the dry ingredients are moistened.
- On a floured surface, knead the dough 5 or 6 times.
- Roll the dough to 1/2-inch thickness.
- Cut out biscuits using a 2 1/2 inch biscuit cutter.
- Place the biscuits on a baking sheet coated with Pam.
- Brush the tops of the biscuits with the egg white.
- Bake at 450°F for 12 minutes until golden.
Tips & Substitutions
For a richer flavor, consider substituting half of the all-purpose flour with whole wheat flour. If you don't have margarine, butter works well too. To ensure your biscuits rise nicely, make sure your baking powder is fresh. You can also add herbs or cheese for extra flavor, making them versatile for any meal, like serving with Low Calorie Oatmeal-Applesauce Cake.
Serving Suggestions
These buttermilk-cornmeal biscuits are perfect for breakfast or brunch, served warm with butter or jam. They pair beautifully with soups or stews for a comforting dinner. For a delightful dessert, try them alongside Flaky Apple Foldovers. Add a side of fresh fruit or a simple salad to round out the meal.
Storage & Reheating
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them individually wrapped in plastic wrap, then placed in a zip-top bag for up to 3 months. To reheat, warm them in a preheated oven at 350°F for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk-Cornmeal Biscuits contains roughly 170 calories, with 2g protein, 28g carbohydrates, and 6g fat. Note that it is relatively high in sodium, at 477mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these biscuits in advance?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 24 hours. When you're ready to bake, just roll out and cut the biscuits as instructed. Alternatively, you can freeze the cut biscuits and bake them directly from the freezer, adding a couple of extra minutes to the baking time.
What can I use instead of buttermilk?
If you don't have buttermilk on hand, you can make a substitute by mixing 1 tablespoon of white vinegar or lemon juice with 1 cup of milk. Let it sit for about 5-10 minutes until it thickens slightly. This will work well in this recipe and provide the necessary acidity for the baking soda.
How do I know when the biscuits are done?
The biscuits are done when they have risen and turned a golden brown color on top, usually around 12 minutes at 450°F. You can also gently tap the top; if it sounds hollow, they are likely ready. Be careful not to overbake, as this can make them dry.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).