Cornmeal Buttermilk Biscuits

I like to think of myself as fairly tech savvy.  I can work my way around most computer programs (though I do struggle a bit with Photoshop), setting up this blog was not all that difficult, heck... I can even write a bit of HTML!  Yesterday, however, I signed up for Twitter and I feel like I've lost my savviness.

Making it through the registration process was easy enough and formatting my page worked like a charm.  I added my picture and I even signed up to follow a few friends.  Carolyn, All Day I Dream About Food, promptly sent me a welcome message which I not only responded to, but did it on my phone!  Later in the evening while perusing the Blackberry Twitter Ap though, I discovered a message with the @ sign from Kimberly, Kimba's Kitchen, and still have not totally figured out how she did that.  I think I did manage to respond, but will have to take a little time to explore that area.

I'm curious... do you Twitter?  What do you tweet about?  I'm afraid that I could find Twitter somewhat addicting, so I'm going to move slowly.  But I would love to know what you like about it.  And of course... if you have any Twitter Tips I'd love to hear those too!

With the unexpected popularity of our recent Custard-Filled Cornbread, I thought I'd share another of my favorite corn meal recipes - Cornmeal Buttermilk Biscuits are basically the anti-Custard Filled Cornbread.  Being a Cooking Light Recipe I feel less guilty reaching for seconds of these tender biscuits and the ease of assembly is a plus for busy weeknights.  I like to bake mine just a little extra, giving the outside a bit more of a crunch, while keeping the inside soft and flaky.


Perfect along side a steamy bowl of chili, these biscuits are sure to make your day.  Now... if I could only figure out how to Tweet about it...

Cornmeal Buttermilk Biscuits

Cooking Light

  

1  cup  all-purpose flour 

1/2  cup  cornmeal 

1 1/2  tablespoons  sugar 

2  teaspoons  baking powder 

1/2  teaspoon  salt 

3  tablespoons  chilled butter, cut into small pieces 

1/2  cup  low-fat buttermilk

 

Preheat oven to 450°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.

Turn dough out onto a lightly floured surface. Pat dough into an 8 x 4-inch rectangle. Cut dough by making 1 lengthwise cut and 3 crosswise cuts to form 8 biscuits. Place biscuits, 1 inch apart, on an ungreased baking sheet.

Bake at 450° for 12 minutes or until golden. Serve biscuits warm or at room temperature.

Note:  If we have leftovers, we simply refresh them in the toaster oven for a few minutes!