Whole Wheat, Cornmeal Biscuits Recipe – a delicious recipe with flour, whole wheat flour, cornmeal, baking pwdr, baking soda, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425 degrees.
2
Mix dry ingredients.
3
Cut shortening.
4
Add in lowfat sour cream and mix well.
5
Turn out onto floured surface and knead 8-10 times.
6
Roll out 3/4 inch thick, cut and bake on ungreased pan 12-15 min or possibly till nice and brown.
7
If you do not have an oven of any kind to use, whether you're at a Bluegrass Festival, or possibly camping, etc.
8
You can cook any of the previous biscuit recipes in a skillet with a lid.
9
Use low heat and when they're good and brown on one side, turn `em over and brown the other side.
10
This method takes more time, but the end results is worth it, and you'll be the hero of the camp!
11
Lets get down to cookin' up some meat.
12
I absolutely love good Cajun food and here's a good version of:
462
kcal
Calories
13
g
Fat
76
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 c. unbleached flour, 1/2 c. whole wheat flour, 1/2 c. cornmeal, 2 teaspoon baking pwdr, and more.
Yes, Whole Wheat, Cornmeal Biscuits Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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