Name: Seeded Cornmeal Biscuits
Yield: 4 servings
Ingredients: 2 cups all-purpose flour (about 9 ounces); 2 cups whole wheat flour (about 9 1/2 ounces); 1 cup stone-ground whole-grain cornmeal (about 5 ounces); 1/4 cup sugar; 1 tablespoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 7 tablespoons chilled butter, cut into small pieces; 2 cups low-fat buttermilk; Cooking spray; 1 egg white, lightly beaten; 2 teaspoons poppy seeds; 2 teaspoons sesame seeds

1
Preheat oven to 450u00b0.
2
Lightly spoon flours and cornmeal into dry measuring cups; level with a knife. Combine flours, cornmeal, sugar, baking soda, baking powder, and salt in a large bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.
3
Turn dough out onto a lightly floured surface. Roll dough to a 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter into 18 biscuits. Gather remaining dough. Roll to a 3/4-inch thickness, and cut with a 2 1/2-inch biscuit cutter into 6 biscuits. Place 12 biscuits on a baking sheet coated with cooking spray. Brush tops of biscuits with half of egg white. Combine poppy seeds and sesame seeds in a small bowl, and sprinkle half of seed mixture evenly over biscuit tops. Bake at 450u00b0 for 10 minutes or until biscuits are golden; place on a wire rack. Repeat with remaining 12 biscuits, egg white, and seed mixture.

Seeded Cornmeal Biscuits

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