Cornbread Biscuits
Cook Time:
30
Minutes
Difficulty:
Medium
Serves Up To:
10
Servings
Nutrition Information
Calories | 315 |
---|---|
Sodium | 514.7mg |
Dietary Fiber | 1.6g |
---|---|
Sugars | 0.5g |
Protein | 6.2g |
Ingredients
1 cup Almond Breeze® Shelf-Stable Unsweetened Original Almondmilk
1 tablespoon white vinegar
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal, medium grind
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup (1 1/2 sticks) unsalted butter, frozen
1 cup Parmigiano Reggiano, grated
1/3 cup chives, chopped
Directions
- 1
Preheat the oven to 450 degrees.
- 2
In a liquid measuring cup, combine the almondmilk and vinegar. Stir and let sit for 10 minutes.
- 3
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
- 4
With the large side of a cheese grater, grate the frozen butter into the dry ingredients.
- 5
Add the grated Parmigiano Reggiano and chives, and gently combine.
- 6
Pour the liquid, which has now become “buttermilk,” into the mixing bowl. With a spoon or your hands, gently mix the ingredients until they come together. Transfer the mixture to a lightly floured surface at least 12 inches in diameter.
- 7
With a rolling pin or wine bottle, roll out the dough into a circle about 1/2-inch thick.
- 8
With a biscuit cutter or wide-mouth Mason jar lid, and starting at the outer edge, cut out the biscuits, taking care to cut the circles as closely together as possible.
- 9
Place the biscuits on a parchment-lined baking sheet.
- 10
Gather the scraps and form them into a rounded disk. Roll out another circle, cut more biscuits, and add them to the baking sheet. Discard the rest of the dough, or make hand-formed biscuits with any remaining scraps.
- 11
Bake the biscuits for 15 to 18 minutes, or until browned.
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