- Makes: 8 servings
- Yield: 8 biscuits
- Prep 20 mins
- Bake 10 mins
dried basil, crushed
snipped fresh parsley
- In a large bowl, stir together flour, cornmeal, baking powder, and basil. Cut in butter until mixture resembles coarse crumbs. Stir in parsley. Make a well in center. Add milk all at once. Stir until dough just clings together.
- Turn the dough out onto a lightly floured surface. Knead the dough gently for 10 to 12 strokes.
- Roll or pat dough to 3/4-inch thickness. Cut with a 2-1/2-inch biscuit cutter, dipping cutter into flour between cuts. Gently press scraps together to cut more biscuits. Place biscuits on a baking sheet.
- Bake in a 450 degree F oven for 10 to 12 minutes or until golden. Serve warm.
(Cornmeal Biscuits)Servings Per Recipe 8, Polyunsaturated fat (g) 1, Niacin (mg) 2, Riboflavin (mg) 0, sugar (g) 1, Folate (µg) 48, cal. (kcal) 230, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 1, sodium (mg) 224, Cobalamin (Vit. B12) (µg) 0, Monounsaturated fat (g) 3, sat. fat (g) 8, chol. (mg) 32, Potassium (mg) 77, Fat, total (g) 12, Trans fatty acid (g) 0, carb. (g) 26, pro. (g) 4, vit. A (IU) 478, Thiamin (mg) 0, iron (mg) 1, calcium (mg) 101, vit. C (mg) 1