My quest for the perfect buttermilk biscuit recipe...

[leightx]

Ok, I'm having serious problems finding a GREAT biscuit recipe. I've tried highly rated ones from allrecipes.com and epicurious. I've tried Alton Browns recipe (and thought that one was actually one of the worst! :( ). So far, I've had the best luck with Cook's Illustrated recipe. My favorite non-homeade ones are the ones made by Mrs. B's or something like that - sold frozen in bags at Wal-mart. I know, I know, but my dad swore by them, and he's right! Does anything compare to store-bought biscuits?? I'd LOVE a recipe like Popeye's uses. I did run across this recipe on a copycat site:

4 c Pioneer biscuit mix
8 oz Sour cream
6 oz 7-up


Cut sour cream in biscuit mix, add 7-up. Roll on
floured surface. Cut or shape with hands. Bake 6 to 8
minutes at 400~. (wrv)


Seems very odd, to say the least. Does anyone have any other great biscuit recipes?? I've searched the archives here, but I didn't see one that was just a plain buttermilk biscuit recipe that I hadn't already tried. To be honest, I haven't tried every CL biscuit recipe, but the 4 or so I have tried have come out waaay too dry, mainly b/c they don't use enough butter. IMHO, biscuits are not something in which I'll sacrifice flavor for fat. Kind of like dessert.

I did find this thread with a recipe from the Silver Palate that sounded interesting - that will be next on my biscuit recipe rotation! http://www.cookinglight.com/vbb/showthread.php?s=&threadid=11695&highlight=biscuit+silver

Sooo, I guess what I'm asking is this - has anyone ever tried the Popey's biscuit recipe (or something like it)? And has anyone found the perfect biscuit recipe yet?

Leightx

[Kjente2]

I think that its winter and comfort food...I've heard that the one in Baking with Julia is terrific and I laughed a lot as well as learned a lot reading this thread...these folks say that technique "less is more" is as important as ingredients..Anyway, there are a couple here that I'm going to try and thought that you may enjoy reading this thread as well
http://webx.taunton.com/WebX?128@157.u0ktazxkbam^43@.ee81ee1

[beejayw1]

She did a section in a recent mag on biscuits. I did a quick search on her site, and here are her recipes:

Note: the URL hyperlink doesn't work here. Cut and paste the whole thing in your browser window and it'll get you right there

http://www.marthastewart.com/page.jhtml;jsessionid=L3ZYLLME5RZ0PWCKUUWSGWWYJKSS 2JO0?type=content&id=tvscbs112101

[Little Bit]

I didn't care for Alton's recipe either, since he's a fluffy biscuit lover. (Blah! I dislike fluffy biscuits with a passion!)

other ideas:

Use Gold Medal All Purpose flour (plus some baking powder and salt) for your biscuits. This flour is less likely to create a biscuit that's puffy, fluffy, etc. (White Lily creates fluffy biscuits, not that there's anything wrong with that.)

Take a look at the current issue of Cook's Illustrated. They've got an article on that powdered buttermilk that has some biscuit insights that might be handy.

HTH!

[msmickey]

Good Morning. I have read this board for over a year and am finally taking the plunge to join in. I have made the popeyes biscuit recipe but my calls for club soda not 7-up, and my recipe calls for melting a stick of butter at bottom of pan and baking biscuits in melted butter. I am not a big biscuit eater, but, my husband is and he thought he died and went to heaven. They are definitedly worth trying!

[AD]

My all-time favorite is the Angel Biscuits (which are on CL's website). They do have yeast though, but I think that makes them better. I make half a recipe and use butter in place of the shortening. I also add a bit more salt. CL had another recipe from 1992 or 1993 for plain buttermilk biscuits that was very basic and simple.

For dry biscuits, you can just add more buttermilk. I've discovered that the more buttermilk or other liquid used in biscuits, the moister and fluffier they are.

It would help to know exactly what you have tried and what ingredients or methods have been unsuccessful. Unfortunately, I've never had Popeye's biscuits. (Are you referring to the fast-food chain?)

[Searcher]

This is an outrageous biscuit recipe. It's from one of Martha Stewart's guests. If you lightly handle the dough and use super cold butter this recipe makes biscuits with little flakey layers like the Pillsbury things in the can. I couldn't believe how good these are.

BUTTERMILK BISCUITS
Makes about 3 dozen biscuits

3 cups unbleached all-purpose flour, plus more for dusting
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
10 tablespoons unsalted butter, chilled and cut into pieces, plus 8 tablespoons (1 stick), melted, for brushing tops
1 cup plus 2 tablespoons buttermilk

1. Preheat oven to 425°. Line two baking sheets with Silpats or parchment paper.

2. In a large bowl, sift together the flour, baking powder, baking soda, and salt.

3. Using a pastry cutter, two knives, or your fingertips, blend in the 10 tablespoons chilled butter pieces until the mixture resembles coarse meal. Stir in the buttermilk, and mix until dough holds together. Turn dough out onto a lightly floured surface, and knead briefly until smooth. Roll out the dough to a 1/2-inch thickness, and cut into rounds using a 2-inch biscuit cutter.

4. Place biscuits on prepared baking sheet. ***** the tops with a fork, and brush with the melted butter. Bake until just lightly golden, 12 to 15 minutes. Transfer biscuits to a wire rack to cool.

[funnybone]

I don't make biscuits often, so I am not an expert. I have made some from Bon Appetit that were good. I'll see if I can find the recipe for you.

Here it is:


BUTTERMILK BISCUITS

"My boyfriend and I were vacationing in Boulder, Colorado, when we discovered Dot’s Diner, a cozy place that serves wonderful breakfasts," writes Kimberly McClain of Harris, Iowa. "The biscuit that came with my meal was baked to perfection. I would drive all the way to Colorado just to go to
Dot’s again."

This classic recipe produces biscuits with a lovely light texture.

3 cups all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
3/4 cup (1 1/2sticks) chilled unsalted butter, cut into 1/4-inch pieces
1 cup buttermilk

Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Add buttermilk and stir until evenly moistened. Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.

Makes 12 servings.


Bon Appétit
October 2000

R.S.V.P.
Dot's Diner, Boulder, CO

[leightx]

Still looking! :( I tried the one's from Martha posted by Searcher. It looked so promising, but they came out waaaay too salty! I used unsalted butter, and made sure to use only 1 tsp (not tbsp) of salt - I wonder what I did wrong! Could my buttermilk have been weird? It wasn't old or anything. I also used White Lilly flour for the first time - could that have affected things??

Some things that I tried with this recipe did not work well - I tried Alton's trick of putting them close together (touching) to make them rise higher and poking a finger in the middle of each one - total flop! I don't know why, but it works with most recipes. With this recipe, they just spread out way too much (so they came out in neat little hexagons instead of circles - kind of like crowded cookies!). They definitely need to be about 1 inch apart, like the recipe says. Anyway, the texture was good, but I couldn't get over the saltiness. Very odd. I checked 3 times to make sure I didn't use salted butter by mistake. And I used about 1/2 a stick, instead of a whole stick, for brushing butter on the top of the biscuits...

I saw the recipe that Funnybone posted from epicurious, and may give that a go. But the recipe is almost identical to the Martha recipe (but has even more butter :eek:) - I'm wondering if I"ll like it.

A few things I'm wondering about - does anyone else use a food processor to cut the butter in? I tried it and it works great! But I only have a 3 cup one, so I have to do it in 2 batches. This shouldn't affect the flavor or anything though, right?? Also, does the White Lilly flour taste any different from reg. all purpose?

MsMickey - welcome! Thanks for jumping in on my thread :) Would you mind posting your recipe? It doesn't sound quite as weird as using 7-Up in the biscuits!

AD - my usual problems is the biscuit just tastes, well, blah. Like nothing. Texture isn't generally a problem.

Littlebit - which is the current issue of CI? I have the Jan/Feb one, I believe, and an online subscription. I couldn't find the article online though...

I don't understand why I'm having such problems with this! It's funny - I was reading the fudgy brownie thread, and thinking, "gee, I don't think I've ever met a brownie I didn't like!" :D

Thanks for all the help - I'll let you know how the biscuit making goes next weekend!

Leightx

[sneezles]

Leigh,
I have a recipe that uses Pioneer baking mix and extra butter...makes for a **** good biscuit--not in the ranks of Popeye's but great none the same-can post if interested.


msmickey,
And a very hardy welcome to you! No more hidin' in the bushes now! Speak your mind here, girl!

[beckms]

I tried the Buttermilk Biscuits from CL 1993, and they were way too dense. The taste was good, but it was like eating a hockey puck! The recipe called for 10 teaspoons of butter, and I even added and extra tablespoon, and it was still too dense. I did have to knead the dough more than the suggersted 4 times to get it incorporated, so maybe that was part of the problem.

So I am looking forward to trying these other recipes!

[claire797]

At least you've got the texture okay. I'll bet the taste problem can easily be solved with a little butter.

You should try making angel biscuits at some point. They're really good and the yeast makes them light and fluffy. I've pasted a version of Angel biscuits below. I also have a good recipe for Blueberry biscuits. They are a nice change....they're basically scones, but the texture's a little different.

Angel Biscuits

1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
2 cups buttermilk
5 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
3 tablespoons white sugar
3/4 cup shortening


Directions
1 Combine yeast and warm water; let stand 5 minutes.
2 Add buttermilk to yeast mixture, and set aside.
3 Combine flour, baking powder, soda, salt, and sugar in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Add buttermilk mixture, stirring until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times, or until not very sticky.
4 Roll dough to 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter. Place on lightly greased baking sheets, barely touching each other. Cover and let rise in a warm place free from drafts, for 1 hour.
5 Bake at 425 degrees F (220 degrees C) for 10 minutes or until browned.




BLUEBERRY BISCUITS

1/2 cup frozen blueberries, thawed
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup sugar
1/3 cup shortening
1 large egg
3/4 cup buttermilk
3 tablespoons butter or margarine, melted
2 tablespoons sugar
1/4 teaspoon ground cinnamon


PAT blueberries dry with paper towels; set aside.
COMBINE flour and next 4 ingredients in a large bowl; cut in shortening with a pastry blender until crumbly.
WHISK together egg and buttermilk; add to flour mixture, stirring just until dry ingredients are moistened. Gently fold in blueberries.
TURN dough out onto a lightly floured surface; knead 3 or 4 times.
PAT or roll dough to 3/4-inch thickness; cut with a 2 3/4-inch round cutter, and place on a lightly greased baking sheet.
BAKE at 400° for 15 minutes or until biscuits are golden brown. Stir together butter, 2 tablespoons sugar, and cinnamon; brush mixture over warm biscuits. Yield: 8 biscuits.
Prep: 20 min., Bake: 15 min.


Note: Recipe can be doubled. Store biscuits in an airtight container for up to 3 weeks in freezer

[claire797]

This one sounds good. It uses baking mix, club soda and butter.


KFC Biscuit Clone

1/2 cup butter
2 tablespoons sugar
1 1/2 teaspoons sugar
1 egg, beaten
3/4 cup buttermilk
1/4 cup club soda
1 teaspoon salt
5 cups biscuit mix (Bisquick)

1 Preheat oven to 450 degrees.
2 In large bowl, mix all ingredients.
3 On floured surface, knead gently until smooth.
4 Roll dough until about 3/4 inch thick.
5 Cut out biscuits and place on greased cookie sheet.
6 Bake for 12 to 15 minutes or until lightly browned.

[Searcher]

Leigh, I have no idea why your biscuits came out so salty. Mine don't and I use unsalted butter too. Was your butter icy cold? I've not really noticed a difference in flavor with unsalted butter but salted butter is saltier when it's warm. Weird. You could try the new Pillsbury biscuits in the frozen section, they're not nearly as good as homemade but they're a lot better than the canned ones and you can bake just as many as you need. In a pinch, they're not bad.

[leightx]

Claire - thanks for the recipes! I'll try the KFC one this weekend, just b/c I'm curious about the whole club soda / 7 Up thing. I wonder if the fried chicken places really use those ingredients?!? Are the blueberry biscuits more like scones or biscuits texture-wise. I despise scones b/c to me, they taste like dry, overdone biscuits! I'm weird I guess. But blueberry biscuits do sound yummy! I'll try the angel biscuits sometime - I usually have terrible luck wherever yeast is involved though. I never get the rising part right.

Searcher - well, the butter was from the fridge. So it was pretty cold. I don't know why they turned out so salty. I must have done something wrong! Do yours spread quite a bit? Mine didn't rise very much. I've tried the Pillsbury frozen ones - those are good too. Although I think I like Mrs. B's better. But I can't stand going to Super Wal-mart to get them...

Leightx

[claire797]

Make sure to report how your biscuits turned out. I am really interested.

The blueberry biscuits are good. They are lighter and softer than scones so you might like them. Also, if and when you do try the yeast version, don't worry about ruining them because they're made with yeast. Biscuits are a little more forgiving than bread.

[leightx]

And the winner is.....


Popeye's Biscuits

4 c Bisquick (I used Pioneer Buttermilk Baking Mix)
4 oz Sour Cream
1 c Club Soda (room temp)
1 Stick Margarine (I used 1/2 stick salted butter)

Preheat oven to 375 degrees. Mix bisquick, sour cream and club soda together. Pour onto floured surface and knead very lightly. Roll out to about 1/2" thickness and cut with cutter. Melt butter and pour half into a glass casserole dish. Place biscuits in dish and pour remaining butter over top of biscuits. (I melted the butter in a 9x13 pyrex dish in the microwave, then put the biscuits in and flipped them over so they were buttered on both sides).

If you would like to use less butter, do not put butter in the bottom of the pan and just pour a little over the top. Also, make sure that the club soda has never been refrigerated and still has a lot of fiz.

Bake at 375 degrees for about 20-25 minutes or until golden brown

My changes are in parentheses.

These were so yummy - almost as good as Popeye's! I was pretty surprised. Oh - and easy too!

I wanted to try the KFC clone one, but I was a bit confused about the sugar in the ingredients (listed twice), and how to incorporate the butter. It just says to mix it all together; should you cut in the butter like usual? I also tried the Dot's Diner ones - again too salty! I'm beginning to think there's something about that White Lily flour - my biscuits were never too salty before I started using that. It doesn't taste salty out of the bag though... I'm not using salted butter or anything either. It's very weird. I may try that recipe again with reg. all-purpose and see if there's a difference.

Leightx

[sushibones]

Leightx—

Thanks for the results of your biscuit quest. I'm originally from Texas, and when we moved to Idaho, we could no longer get Pioneer baking mix. My DH was crushed. He used to make pancakes every Sunday with Pioneer, and Bisquick was just not as good. A few weeks ago, the Grocery OUtlet here advertised Pioneer baking mix, and I ran right out to get a box. My DH has tapered off on his breakfast fixin' so I still have it.

And Popeye's. When I go back to see my mom in Houston, not only do I want to try some new restaurants, I always want a Popeye's fix. A couple of years ago I was in LaPorte to deal with some property, and we ate at the Popeye's there. I thought I had died and gone to heaven—the biscuits were light and the butter made the bottoms slightly crunchy—WOW. The chicken was also wonderful; everything I had there was wonderful. We also ate at one on Richmond (I think) in Houston, and it was nowhere near as good.

I can hardly wait to try these. Did you ever try these with the 7-Up? and did you use full-fat sour cream? Not that it matters :D . I just gotta try these. Thanks again.

[claire797]

Thanks for the results! I'll have to make some of these for myself. Too bad DH doesn't like biscuits.

All I know about White Lily flour is that it's supposed to be "softer" because it is made from "Winter Wheat" then ground finer and purified. Check out their website. Maybe if you follow an actual White Lily recipe you'll have better luck.

http://www.whitelily.com/main.html

[akairo]

Part of the problem with tough biscuits (scones, muffins and pie crusts too) is over-working the batter. Try Emeril's tip of incorporating the butter with your hands. No pastry blender. Continue adding liquid ingredients with your hands too. Just keep it short and simple. When you cut your biscuits press down and lift straight up, do not twist. My DS and I swear by these techniques.

Good luck.

Tamara

[leightx]

Bumping to update:

I tried Searcher's "Martha" recipe again - yummy!! The problem the first time I made it was the White Lily flour - I had picked up self-rising and not noticed! It also has salt added - no wonder it didn't taste good! Anyway, made the recipe as directed this time, except I used the dried buttermilk and it was good. May increase the water (you add water with the dried stuff) a tad - they were kind of crispy on the outside, but still a had a great flavor. I think the 1 stick of butter melted to brush on top is definite overkill though - maybe 1/4 stick tops. I'm going to try the silver palate recipe next - without the white lilly this time! Oh yeah - also tried the recipe below (it has eggs) and really enjoyed it! I did use the White Lily flour, and left out the leavening and salt in the recipe (since my flour was self rising). Very moist biscuit with good flavor. I used the dried buttermilk with this one too. This is from the link from the top of this post (Kjente2):

Buttermilk Biscuits:


3 cups White Lily All-purpose flour
1 1/2 tablespoons double-acting baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
3/4 cup butter, cold
1 ex.large egg, slightly beaten
3/4 cup buttermilk
Sift dry ingredients together. With a pastry blender, cut cold butter into dry ingredients until mixture resembles very coarse breadcrumbs (sort of like fresh bread crumbs).

Stir buttermilk into beaten egg and add mixture to flour mixture. Stir quickly, until dough forms a soft ball.

Turn onto a lightly floured surface and knead 5 or 6 times. Let dough rest for a minute, then roll out to 1/2" thickness. Cut out biscuits using a 2 1/2" biscuit cutter. Place biscuits, 1" apart, on baking sheet that has been sprayed with Pam. Bake at 400 degrees for 8 to 10 minutes or until golden brown.


I think I prefer the texture of this one and the flavor of Searchers. I'm going to try Searchers with "real" buttermilk next time...

Oh yeah - I've been incorporating the butter with my hands too - really messy but fun!

Thanks for all the recipes!
Leightx

[AmyJane]

Leightx,

Thanks for the Popeye's biscuit recipe! I'm originally from MD and always enjoyed those buttery, fluffy biscuits. I don't even want to think about how many calories these little guys had, but they were definitely worth it! I can't wait to try the recipe out, and I'm going to use low-fat or fat-free sour cream and butter on the top only.

In the same vein, Wendy's fast food biscuits are also like Popeye's -- fluffy and buttery.

Boy, everyone's biscuit recipes have made me salivate and inspired me to whip out my pastry blender. Btw, I like to use King Arthur flour for my baking -- it's the best flour, hands down.

[synder]

This is kind of related! I read the various comments about Pioneer Baking Mix (original biscuit and baking mix), and I wanted to comment. A couple of years ago I found this mix at one of the grocery stores here in Tucson and used it to make pancakes. They were great! Good flavor, very moist, nothing like Bisquick. Well, of course, they stopped carrying the mix, and I can't find it anywhere in Tucson. I did find Pioneer's pancake mix once, but for some reason the pancakes weren't as good.

In desperation, I wrote to the manufacturer, and they sent me a direct mailing list. I'm really tempted to order and divide it up amongst the neighbors since I have to order a case! My question is, what do you like best: Original biscuit and baking mix vs. buttermilk biscuit and baking mix vs. pancake mix?

[leightx]

AmyJane - about the low fat sour cream - tried it and it is NOT the same biscuit!! They were pretty tough (chewy??) and didn't even taste as good. I didn't think it would affect things, but I think fat is really an essential ingredient to biscuits. If you have better luck, let me know please!

Synder - I usually use the Pioneer Buttermilk Baking Mix - I can't remember ever using the regular, and I don't think I've ever used Bisquick. So...I guess I'm no help! :) But I do like the Pioneer... I've used the Pancake mix on occasion too and like it fine. I'm not a big pancake fan in general though.

Leightx

[claire797]

Another biscuit recipe alert.

Last night I was perusing through one of the those Todd Wilbur Top Secret Recipe books and he had the recipe for a Lite version of the KFC buttermilk biscuit. I don't have it in front of me, but he used Lite Bisquick, Butter Buds, and Buttermilk. Has anyone made this version?

[Candice]

Here's another Bon Appetit recipe. I made them to go with the Chili Roasted Chicken. I used a food processor to cut in the butter. They were the best biscuits I have ever made and I am not even a big fan of blue cheese.

CHEDDAR AND STILTON DROP BISCUITS

Using Stilton and sharp cheddar is intended to mimic English Huntsman cheese, in which Stilton and Double Gloucester cheeses are combined. The biscuits have a crisp crust and tender texture, despite requiring no kneading, rolling or cutting.

2 1/2 cups unbleached all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon cream of tartar
1/2 teaspoon salt
7 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 cup (packed) coarsely grated sharp cheddar cheese, chilled
1/2 cup coarsely crumbled Stilton cheese (about 2 ounces), chilled
1 1/4 cups chilled buttermilk
1 large egg

Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 400¡F. Butter and flour 2 large baking sheets. Whisk first 5 ingredients in large bowl to blend well. Add butter and rub in with fingertips until mixture resembles coarse meal. Add both cheeses; rub in with fingertips until cheeses are reduced to small pieces. Blend buttermilk and egg in small bowl. Add to flour mixture, stirring just until dough is evenly moistened.
Using 1/3 cup dough for each biscuit, drop 6 mounds onto each prepared sheet, spacing 2 to 3 inches apart. Bake biscuits 10 minutes. Reverse positions of sheets. Bake biscuits until golden brown and tester inserted into center comes out clean, about 10 minutes longer. Place biscuits in basket; serve warm.

Makes 12 biscuits.
Ê
Bon AppŽtit
October 1999

[AmyJane]

Leightx,

Thanks for the warning about using low-fat or fat-free sour cream in the Popeye's Biscuit recipe (instead of full-fat). I sure don't want tough biscuits, so I'll follow the recipe to a "T" the first time. Then I'll try the low-fat sour cream and see if it really toughens up the bread. It's always fun to experiment, even if it means tossing the tough bisquits!

Where did you find the recipe??

I found a biscuit recipe in the November 2001 issue of Health magazine, which I'll try to post shortly. It's called something like Cornmeal Angel Bisquits ... sounds quite yummy.

[wallycat]

I was browsing for a biscuit recipe and noticed the cornmeal angel biscuit recipe never got posted.
Searched their website and here it is incase anyone is still trying to find the perfect biscuit..

Cornmeal Angel Biscuits *(Note the rising time--2 hours or overnight!)

1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (100° to 110°)
4 cups all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup chilled butter, cut into small pieces
2 cups low-fat buttermilk
Cooking spray
2 teaspoons yellow cornmeal
These biscuits are even better served with honey.



Dissolve yeast in warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3/4 cup cornmeal, and next 4 ingredients (sugar through baking powder) in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add yeast mixture and buttermilk; stir just until moist. Cover; chill dough at least 2 hours or overnight.

Preheat oven to 450 degrees.

Turn dough out onto a lightly floured surface; knead 5 or 6 times. Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter into 32 biscuits. Place on 2 ungreased baking sheets. Coat tops of dough with cooking spray; sprinkle tops evenly with 2 teaspoons cornmeal. Let stand 20 minutes. Bake at 450 degrees for 12 minutes. Serving size: 1 biscuit.



Per serving: Calories 102 (28% from fat); Fat 3.1g (sat 1.8g, mono 0.9g, poly 0.2g); Protein 2g; Carbohydrate 16.3g; Fiber 0.7g; Cholesterol 8mg; Iron 0.8mg; Sodium 194mg; Calcium 12mg

Serves 32
Preparation: 25 minutes
Cooking: 25 minutes
Rising: 2 hours or overnight

[AmyJane]

Wallycat,

Thanks much for posting the Cornmeal Angel Biscuits that I was supposed to post earlier (sorry, y'all!). Glad you could find it on the Health website. If you make a batch, let us know how it turns out. Wow, the rising time IS quite long.