These quick and easy corn meal biscuits with buttermilk bake up moist and tender, perfect with just about any hearty meal.

Gallery

Recipe Summary

prep:
20 mins
cook:
11 mins
additional:
4 mins
total:
35 mins
Servings:
14
Yield:
14 biscuits
Advertisement

Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Add buttermilk; stir with fork until a soft dough forms and mixture pulls away from sides of bowl.

  • 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

  • Bake 10 to 12 minutes or until golden brown. Serve warm.

Tips

* You can use 1/3 stick Crisco(R) Baking Sticks All-Vegetable Shortening instead of 1/3 cup Crisco(R) 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

73 calories; protein 2.2g 4% DV; carbohydrates 14.8g 5% DV; fat 4.9g 8% DV; cholesterol 0.6mg; sodium 267mg 11% DV. Full Nutrition

Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/16/2019
Easy! I usually make corn bread to serve with chili but these corn biscuits were definitely a game changer! My family loved them! Read More