Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Tender Cornmeal Buttermilk Biscuits
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- #51943
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 cup all-purpose flour
1/2 cup cornmeal
1 1/2 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1/2 cup low-fat buttermilk
directions
Preheat oven to 450 degrees F.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.
Turn dough out onto a lightly floured surface. Pat dough into an 8 x 4-inch rectangle. Cut dough by making 1 lengthwise cut and 3 crosswise cuts to form biscuits. Place biscuits, 1 inch apart, on an ungreased baking sheet.
Bake at 450 degrees F for 12 minutes or until golden. Serve biscuits warm or at room temperature.
added by
kitty21wllj
nutrition data
Nutritional data has not been calculated yet.
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