These tender cornmeal biscuits are made with buttermilk; sage and Cheddar cheese provide heavenly flavors.
Original recipe makes 16 biscuits
Ingredients
1 1/2 cups Martha White® All-Purpose Flour
1/2 cup Martha White® Self-Rising Enriched White Corn Meal Mix
2 teaspoons sugar
2 teaspoons minced fresh sage
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup Crisco® Baking Sticks All-Vegetable Shortening, well chilled
3/4 cup buttermilk
1/2 cup shredded extra sharp white or mild Cheddar cheese
2 tablespoons butter, melted
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PREP
15 mins
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COOK
15 mins
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READY IN
40 mins
Directions
- Heat oven to 425 degrees F. Combine flour, corn meal mix, sugar, sage, baking powder and salt in large bowl; mix well. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk and cheese just until evenly moistened.
- Turn out dough onto lightly floured work surface. Knead 5 times to bring dough together. Roll out to a 3/4-inch thickness. Cut with floured 2-inch biscuit cutter. Place 2 inches apart on baking sheet.
- Bake 12 to 15 minutes or until golden brown. Remove from baking sheet to wire rack to cool. Brush tops with butter. Serve warm.
Nutrition
Calories: 148 kcal
Carbohydrates: 14 g
Cholesterol: 8 mg
Fat: 8.8 g
Fiber: 0.4 g
Protein: 2.7 g
Sodium: 252 mg