Seeded Cornmeal Biscuits

Vegetarian
Health score
1%
Seeded Cornmeal Biscuits
45 min.
24
125kcal

Suggestions


Get ready to indulge in the delightful flavors of Seeded Cornmeal Biscuits, a perfect companion for any meal or a scrumptious snack on their own. These mouthwatering biscuits combine the earthy taste of whole-grain cornmeal with the whimsical crunch of poppy and sesame seeds, making each bite a beautiful blend of texture and flavor. Whether you're hosting a brunch, a cozy get-together, or simply enjoying a quiet afternoon at home, these vegetarian biscuits are sure to impress your guests and satisfy your cravings.

With a preparation time of just 45 minutes, they’re not only easy to make but also yield a generous 24 servings—a fantastic option for sharing! The buttery, tender texture paired with the subtle sweetness of sugar creates a delightful balance, while the addition of low-fat buttermilk ensures a light and fluffy biscuit that melts in your mouth. Each biscuit packs a modest 125 calories, making it a guilt-free treat you can enjoy.

The creative process of mixing different types of flour and cornmeal, followed by the joy of cutting out biscuit shapes, adds an element of fun to your baking experience. Once baked to a golden perfection, these biscuits are destined to steal the spotlight on any table. So grab your apron and let’s bake up a storm with these Seeded Cornmeal Biscuits that are not only a feast for the palate but also a treat for the eyes!

Ingredients

  • teaspoon double-acting baking powder 
  • tablespoon baking soda 
  • tablespoons butter chilled cut into small pieces
  •  egg whites lightly beaten
  • ounces flour all-purpose
  • cups buttermilk low-fat
  • teaspoons poppy seeds 
  • 0.5 teaspoon salt 
  • teaspoons sesame seed 
  • 0.3 cup sugar 
  • 9.5 ounces flour whole wheat
  • ounces frangelico stone-ground

Equipment

  • bowl
  • baking sheet
  • oven
  • knife
  • whisk
  • wire rack
  • blender
  • measuring cup

Directions

  1. Preheat oven to 45
  2. Lightly spoon flours and cornmeal into dry measuring cups; level with a knife.
  3. Combine flours, cornmeal, sugar, baking soda, baking powder, and salt in a large bowl; stir with a whisk.
  4. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
  5. Add buttermilk; stir just until moist.
  6. Turn dough out onto a lightly floured surface.
  7. Roll dough to a 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter into 18 biscuits. Gather remaining dough.
  8. Roll to a 3/4-inch thickness, and cut with a 2 1/2-inch biscuit cutter into 6 biscuits.
  9. Place 12 biscuits on a baking sheet coated with cooking spray.
  10. Brush tops of biscuits with half of egg white.
  11. Combine poppy seeds and sesame seeds in a small bowl, and sprinkle half of seed mixture evenly over biscuit tops.
  12. Bake at 450 for 10 minutes or until biscuits are golden; place on a wire rack. Repeat with remaining 12 biscuits, egg white, and seed mixture.

Nutrition Facts

Calories125kcal
Protein10.86%
Fat28.77%
Carbs60.37%

Properties

Glycemic Index
13.63
Glycemic Load
7.37
Inflammation Score
-2
Nutrition Score
5.2791304743808%

Nutrients percent of daily need

Calories:125.15kcal
6.26%
Fat:4.11g
6.32%
Saturated Fat:2.32g
14.49%
Carbohydrates:19.39g
6.46%
Net Carbohydrates:17.83g
6.48%
Sugar:3.13g
3.48%
Cholesterol:9.58mg
3.19%
Sodium:261.39mg
11.36%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.49g
6.98%
Manganese:0.55mg
27.53%
Selenium:11.33µg
16.19%
Vitamin B1:0.15mg
10.02%
Phosphorus:77.39mg
7.74%
Folate:25.93µg
6.48%
Vitamin B2:0.11mg
6.46%
Fiber:1.56g
6.23%
Vitamin B3:1.21mg
6.04%
Iron:0.98mg
5.43%
Magnesium:21.63mg
5.41%
Calcium:44.74mg
4.47%
Copper:0.07mg
3.74%
Zinc:0.49mg
3.25%
Vitamin B6:0.06mg
2.96%
Potassium:87.99mg
2.51%
Vitamin A:112.47IU
2.25%
Vitamin B5:0.18mg
1.77%
Vitamin E:0.2mg
1.3%
Source:My Recipes