Cornmeal Biscuit Dough
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 nine-inch square
- ¾cup all-purpose flour, plus flour for board
- ⅓cup yellow cornmeal
- 2teaspoons baking powder
- Pinch of salt
- 2tablespoons granulated sugar
- 4tablespoons cold unsalted butter, in pieces
- 1egg
- ⅓cup buttermilk or well-stirred plain yogurt
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)
1166 calories; 55 grams fat; 32 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 147 grams carbohydrates; 5 grams dietary fiber; 30 grams sugars; 22 grams protein; 849 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Mix flour, cornmeal, baking powder, salt and sugar in a bowl or in food processor. Either cut in butter using fingertips or a fork to make a crumbly mixture, or add butter to processor and pulse until crumbly.
- Step 2
Beat egg and buttermilk or yogurt together and stir in, mixing to make a very soft dough. Add 1 to 2 more tablespoons of buttermilk, if needed, to hold the dough together.
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Cooking Notes
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Jo
I found this dough too wet to shape in any way. I use King Arthur flour, if that makes a difference.
Mary
Dough did hold together and was very sticky Still used but adding more liquid seemed counter intuitive
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