Cornmeal Angel Biscuits
(Breads)
These biscuits are even better served with honey.
Serves 32
Preparation: 25 minutes
Cooking: 25 minutes
Rising: 2 hours or overnight
1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (100 to 110 )
4 cups all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
11/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup chilled butter, cut into small pieces
2 cups low-fat buttermilk
Cooking spray
2 teaspoons yellow cornmeal
Dissolve yeast in warm water in a small bowl; let stand 5 minutes. Lightly spoon
flour into a dry measuring cup; level with a knife. Combine flour, 3/4 cup
cornmeal, and next 4 ingredients (sugar through baking powder) in a large bowl;
cut in butter with a pastry blender or 2 knives until mixture resembles coarse
meal. Add yeast mixture and buttermilk; stir just until moist. Cover; chill dough
at least 2 hours or overnight. Preheat oven to 450 .
Turn dough out onto a lightly floured surface; knead 5 or 6 times. Roll dough to
1/2-inch thickness; cut with a 21/2-inch biscuit cutter into 32 biscuits. Place on
2 ungreased baking sheets. Coat tops of dough with cooking spray; sprinkle tops
evenly with 2 teaspoons cornmeal. Let stand 20 minutes. Bake at 450 for 12
minutes.
Serving size: 1 biscuit.
Per serving: Calories 102 (28% from fat); Fat 3.1g (sat 1.8g, mono
0.9g, poly 0.2g); Protein 2g; Carbohydrate 16.3g; Fiber 0.7g;
Cholesterol 8mg; Iron 0.8mg; Sodium 194mg; Calcium 12mg
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