Cook the Book: Cornmeal Biscuits with Honey Butter

Cook the Book: Cornmeal Biscuits with Honey Butter requires about 45 minutes from start to finish. For 49 cents per serving, you get a side dish that serves 8. Watching your figure? This lacto ovo vegetarian recipe has 395 calories, 5g of protein, and 25g of fat per serving. This recipe from Serious Eats requires baking powder, honey, cornmeal, and sugar. 41 person found this recipe to be flavorful and satisfying. With a spoonacular score of 27%, this dish is not so great. Try Cook the Book: Cornmeal-Crusted Pan-Fried Trout, Cook the Book: Angel Biscuits, and Cook the Book: Chipotle Cheddar Biscuits for similar recipes.

Servings: 8

 

Ingredients:

2 teaspoons baking powder

1 cup cold buttermilk

3/4 cup cornmeal

1 1/2 cups all-purpose flour

3 tablespoons honey

1/2 teaspoon fine sea salt

1 tablespoon sugar

8 ounces softened unsalted butter

Equipment:

oven

food processor

bowl

baking sheet

hand mixer

Cooking instruction summary:

Procedures 1 For the biscuits: Preheat the oven to 425°F. 2 Place the cornmeal in a food processor bowl. Sift together the flour, sugar, baking powder and salt and add to the cornmeal. Pulse the cornmeal mixture once to blend. Add the cold butter and pulse until the mixture resembles coarse meal. Add 3/4 cup of the buttermilk and process just until the dough starts to come together, adding more buttermilk as needed. Do not overwork the dough! 3 Turn the dough out onto a floured surface. Gather the dough and pat it into a rectangle that is about 1/2-inch thick. Using a 3-inch-diameter biscuit cutter, cut out 8 to 10 rounds. To ensure the biscuits rise properly, flour the cutter before cutting out each biscuit and do not twist the cutter. Place the biscuits, barely touching, on a baking sheet and bake until the biscuits are golden brown, 10 to 12 minutes. 4 For the honey butter: Use an electric mixer on high speed. Whip the softened butter, honey and salt in a bowl until fluffy.

 

Step by step:


1. For the biscuits: Preheat the oven to 425°F.

2. Place the cornmeal in a food processor bowl. Sift together the flour, sugar, baking powder and salt and add to the cornmeal. Pulse the cornmeal mixture once to blend.

3. Add the cold butter and pulse until the mixture resembles coarse meal.

4. Add 3/4 cup of the buttermilk and process just until the dough starts to come together, adding more buttermilk as needed. Do not overwork the dough!

5. Turn the dough out onto a floured surface. Gather the dough and pat it into a rectangle that is about 1/2-inch thick. Using a 3-inch-diameter biscuit cutter, cut out 8 to 10 rounds. To ensure the biscuits rise properly, flour the cutter before cutting out each biscuit and do not twist the cutter.

6. Place the biscuits, barely touching, on a baking sheet and bake until the biscuits are golden brown, 10 to 12 minutes.

7. For the honey butter: Use an electric mixer on high speed. Whip the softened butter, honey and salt in a bowl until fluffy.


Nutrition Information:

Quickview
395k Calories
5g Protein
25g Total Fat
38g Carbs
2% Health Score
Limit These
Calories
395k
20%

Fat
25g
39%

  Saturated Fat
15g
96%

Carbohydrates
38g
13%

  Sugar
9g
11%

Cholesterol
64mg
21%

Sodium
182mg
8%

Get Enough Of These
Protein
5g
10%

Vitamin B1
0.24mg
16%

Phosphorus
160mg
16%

Vitamin A
757IU
15%

Selenium
10µg
15%

Manganese
0.27mg
13%

Folate
50µg
13%

Vitamin B2
0.19mg
11%

Iron
1mg
9%

Vitamin B3
1mg
9%

Calcium
89mg
9%

Fiber
2g
8%

Potassium
225mg
6%

Magnesium
25mg
6%

Vitamin B6
0.11mg
6%

Vitamin D
0.82µg
5%

Zinc
0.79mg
5%

Vitamin E
0.75mg
5%

Copper
0.09mg
4%

Vitamin B5
0.34mg
3%

Vitamin B12
0.19µg
3%

Vitamin K
2µg
2%

covered percent of daily need
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