My hearty cornmeal biscuits developed out of my love of fresh bread and rolls. But I also know the challenge of trying to eat whole grains and limit the carbs. There are many dinner recipes we like where a good biscuit or fresh cornbread makes an awesome accompaniment.
So, I developed this recipe in response to enjoying a cornmeal biscuit with the added benefit of something other than white flour. Our kids really enjoyed them as well!
The original recipe called for buttermilk, but I substituted the plain yogurt for that instead.
- ¾ Cup all-purpose flour
- ¾ Cup whole wheat flour
- ¾ Cup yellow cornmeal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup (1 stick) cold unsalted butter
- 1 cup low-fat plain yogurt
- 3 tablespoons honey
- Preheat oven to 375 degrees.
- In a large bowl, whisk together the dry ingredients.
- Cut in the butter and work it in with a pastry cutter or your fingers. Mixture should resemble coarse crumbs.
- In a smaller bowl, mix together the yogurt and honey.
- Add yogurt mixture to the flour mixture. Mix just until combined. Do not overmix.
- With a spoon, drop 10 mounds of dough onto a parchment-lined baking sheet.
- Bake until golden, about 15-20 minutes.