- 1 ⅓ cups flour
- ½ cup yellow cornmeal
- 4 teaspoons baking powder
- ½ teaspoon salt
- Cayenne pepper to taste
- 1 tablespoon sugar
- 8 tablespoons cold unsalted butter, in small pieces
- 1 large egg, lightly beaten
- ½ cup buttermilk
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (16 servings)
118 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 2 grams protein; 27 milligrams cholesterol; 183 milligrams sodium
About 16 biscuits
- Preheat oven to 450 degrees. Cover a baking sheet with foil.
- Combine flour, cornmeal, baking powder, salt, cayenne pepper and sugar in a food processor and process to blend. Add the butter and pulse until the mixture is uniformly crumbly. Transfer to a mixing bowl.
- Mix the egg and buttermilk together. Using a fork or your fingertips, lightly stir them into the dry ingredients so the mixture can be gathered together to form a ball of soft dough. Turn out onto a lightly floured board.
- Pat the dough until it is uniformly one-half-inch thick or a shade thicker. Cut into one-and-one-half-inch rounds. You can re-form the scraps and cut those. Place the dough rounds on the baking sheet and bake until medium brown on the bottom and just beginning to brown on top, about 15 minutes. Remove from the oven and serve, or allow to cool, then warm before serving.