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Corn Meal Supper Biscuits

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"These quick and easy corn meal biscuits with buttermilk bake up moist and tender, perfect with just about any hearty meal."
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35 m servings 75 cals
Original recipe yields 14 servings (14 biscuits)

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  1. Heat oven to 450 degrees F. Lightly spray a cookie sheet with no-stick cooking spray. Combine flour, corn meal mix and sugar in medium bowl; mix well. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
  2. Add buttermilk; stir with fork until a soft dough forms and mixture pulls away from sides of bowl.
  3. Knead dough on lightly floured surface with floured hands just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter; place biscuits on prepared cookie sheet
  4. Bake 10 to 12 minutes or until golden brown. Serve warm.


  • * You can use 1/3 stick Crisco® Baking Sticks All-Vegetable Shortening instead of 1/3 cup Crisco® All-Vegetable Shortening.
  • TIP: To substitute for buttermilk, use 2 1/2 teaspoons vinegar or lemon juice plus milk to make 3/4 cup plus 2 tablespoons.

Nutrition Facts

Per Serving: 75 calories; 4.9 g fat; 15.1 g carbohydrates; 2.2 g protein; < 1 mg cholesterol; 267 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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