Seeded Cornmeal Biscuits
Ingredients
- 2 cups all-purpose flour (about 9 ounces) ⓘ
- 2 cups whole wheat flour (about 9 1/2 ounces) ⓘ
- 1 cup stone-ground whole-grain cornmeal (about 5 ounces) ⓘ
- 1/4 cup sugar ⓘ
- 1 tablespoon baking soda
- 1 teaspoon baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 7 tablespoons chilled butter, cut into small pieces ⓘ
- 2 cups low-fat buttermilk ⓘ
- Cooking spray ⓘ
- 1 egg white, lightly beaten ⓘ
- 2 teaspoons poppy seeds ⓘ
- 2 teaspoons sesame seeds ⓘ
Instructions
- Preheat oven to 450°.
- Lightly spoon flours and cornmeal into dry measuring cups; level with a knife. Combine flours, cornmeal, sugar, baking soda, baking powder, and salt in a large bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.
- Turn dough out onto a lightly floured surface. Roll dough to a 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter into 18 biscuits. Gather remaining dough. Roll to a 3/4-inch thickness, and cut with a 2 1/2-inch biscuit cutter into 6 biscuits. Place 12 biscuits on a baking sheet coated with cooking spray. Brush tops of biscuits with half of egg white. Combine poppy seeds and sesame seeds in a small bowl, and sprinkle half of seed mixture evenly over biscuit tops. Bake at 450° for 10 minutes or until biscuits are golden; place on a wire rack. Repeat with remaining 12 biscuits, egg white, and seed mixture.
Nutrition & Diet Analysis (per serving)
1046
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).