CHEESE-FILLED CORNMEAL BISCUITS
Ohh, the melty cheese inside these warm biscuits...if you thought your family went gaga over the regular kind, just wait.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 12 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 450°F.
- Mix first 4 ingredients in large bowl until well blended. Cut in shortening with pastry blender or 2 knives or until mixture resembles coarse crumbs. Mix sour cream and milk. Add to flour mixture; stir with fork just until mixture forms soft dough. (Do not overmix.)
- Knead on lightly floured baking sheet 10 times or until smooth. Pat or roll out dough to 12x8-inch rectangle. Cut into 12 (4x2-inch) rectangles with pizza wheel. Place 1 cheese cube about 3/4 inch from edge of 1 short side of each rectangle. Brush edges of dough with water; fold dough over cheese to form 2-inch square. Firmly pinch edges of dough together to seal. Arrange evenly on baking sheet.
- Bake 12 to 15 min. or until lightly browned.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 4.5 g, TransFat 1 g, Cholesterol 15 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
CORNMEAL BISCUITS
This is an old Southern biscuit that has been in the family for years. The texture is slightly different but is still great. -Maxine Reese, Candler, North Carolina
Provided by Taste of Home
Time 25m
Yield 13 biscuits.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine sour cream and egg; add to dry ingredients just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Brush with butter. Bake at 425° for 8-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 153 calories, Fat 8g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 219mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
CORNMEAL BISCUITS WITH CHEDDAR AND CHIPOTLE
Provided by Kristine Kidd
Categories Milk/Cream Food Processor Cheese Pepper Breakfast Brunch Bake Quick & Easy Cheddar Cornmeal Hot Pepper Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 10
Number Of Ingredients 14
Steps:
- Position rack in center of oven; preheat to 425°F. Melt 1 tablespoon butter in nonstick skillet over medium heat. Add green onions and sauté 2 minutes to soften slightly. Remove from heat.
- Blend flour, cornmeal, sugar, baking powder, salt, and baking soda in processor. Add 1/2 cup chilled butter; cut in using on/off turns until mixture resembles coarse meal. Add cheese; cut in using on/off turns. Transfer flour mixture to large bowl. Whisk 1 egg in glass measuring cup. Add enough buttermilk to egg to measure 1 cup; stir in green-onion mixture and chipotles. Make well in center of dry ingredients. Pour buttermilk mixture into well; mix just until evenly moistened.
- Turn dough out onto generously floured surface. Knead gently just until dough holds together, about 10 turns. Pat out on generously floured surface to 3/4-inch-thick round. Using 3-inch round cutter, cut out biscuits. Transfer to ungreased baking sheet, spacing 1 inch apart. Gather dough scraps; pat out to 3/4-inch thickness and cut out additional biscuits. Brush biscuits with egg glaze.
- Bake biscuits until golden, tester inserted into center comes out clean, and biscuits feel firm, about 18 minutes. Cool on rack 5 minutes. Serve warm.
- *Available at some supermarkets, specialty foods stores, and Latin markets.
CREAM CHEESE FILLED BISCUITS
Saw this Paula Deen recipe on Foodtv.com and decided to try it. I never made biscuits before but thought I could do this, and I can. This is so easy.
Provided by Ducky
Categories Breads
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F.
- Grease cookie sheet.
- In mixing bowl, cut cream cheese into biscuit mix until cornmeal consistency.
- Add milk until dough is moistened.
- Place dough onto floured surface and knead 2-3 times (do not overknead or biscuits will be tough).
- Use rolling pin to roll dough to desired thickness.
- Cut biscuits with a round cookie cutter or biscuit cutter.
- Place on cookie sheet.
- Bake until golden brown, approximately 15 minutes.
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