Seeded Cornmeal Biscuits

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 tablespoon baking soda 
• 7 tablespoons butter chilled cut into small pieces
• 1  egg white lightly beaten
• 9 ounces flour all-purpose
• 2 cups buttermilk low-fat
• 2 teaspoons poppy seeds 
• 0.5 teaspoon salt 
• 2 teaspoons sesame seed 
• 0.3 cup sugar 
• 9.5 ounces flour whole wheat
• 5 ounces whole-grain cornmeal 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.