Dinner last night included Chicken with Green Peppercorn Sauce (only I couldn't find green peppercorns, so I used a four pepper blend), steamed broccoli and these Seeded Cornmeal Biscuits. It took me a couple tries to get the biscuits right, because I didn't realize they weren't going to rise...I know this should have been logical but I was a little overextended. I love corn bread and so I counted these biscuits as very tasty. (J just joined me (he REALLY needs the computer) and he told me that he wasn't a huge fan of the biscuits. When I asked him why he said, "They were just kind of blah - plain." I find this a little comical, especially given the sandwich below the recipe is his standard at Cutler's.)
Ingredients
2 cups all-purpose flour (about 9 ounces)
2 cups whole wheat flour (about 9 1/2 ounces)2 cups all-purpose flour (about 9 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
01. Preheat oven to 450°.
02. 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.
03. 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.
02. 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.
03. 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.
Yield
24 servings (serving size: 1 biscuit)
Nutritional Information
CALORIES 139(27% from fat); FAT 4.2g; PROTEIN 3.7g; CHOLESTEROL 10mg; CALCIUM 46mg; SODIUM 276mg; FIBER 2.4g; IRON 1.5mg; CARBOHYDRATE 22.3g
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