This month I was assigned to Ann's blog, Sumptuous Spoonfuls. Sumptuous is a such a luscious descriptive word and her photos and recipes fit the bill. Ann is a self-proclaimed "health freak" and tries to cut the sugar and fat where possible. Hello? Are we twins? I have personal mental guidelines that a recipe must adhere to before it ever gets bookmarked. It was so nice to know that as I read through Ann's bounty of recipes, I didn't have to worry about a ton of butter, sugar, or additives. If you can make things like Berry White Chocolate Scones and Magical Mystical Chocolate Pudding Cake with less sugar? Sign me up! I ended up settling on her Parmesan Cornmeal Biscuits.
I'm here to tell you, these biscuits are incredible. I love the slight crunch from the cornmeal, mixed with the airiness of the flour. I love that she used yogurt instead of milk or buttermilk. I subbed Gruyere cheese in place of the parmesan and it proved to be a wonderful match! They came together so quickly and were a smashing hit. They got my bread-lovin' mom's seal of approval as well - and that's saying something! I highly, highly recommend these versatile little gems. I dare you to try to eat just one (:
Gruyere Cornmeal Biscuits
slightly adapted from Sumptuous Spoonfuls
1/2 cup all-purpose flour, plus more for dusting
1/2 cup 50/50 flour (white/wheat blend)
1/2 cup wheat flour
1/2 cup yellow cornmeal
2 T. sugar
2 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
5 T. chilled butter
1/3 cup freshly grated Gruyere cheese
1 large egg
1 cup plain low-fat or fat-free Greek yogurt
- Preheat oven to 400 degrees F.
- Mix first 8 ingredients (flour through baking soda) in a large bowl.
- Cut butter into small bits and mix in with a pastry cutter, 2 knives or use your fingers to blend until butter is blended in and mixture is a coarse meal.
- Add Gruyere cheese and mix until blended.
- In a small bowl, whisk egg and yogurt until smooth.
- Add the egg/yogurt mixture to flour mixture. Stir well to mix into a moist, thick batter. Add a little more flour if the batter is still really sticky.
- Turn the batter onto a well-floured surface and sprinkle with flour.
- Roll to 1/2 to 3/4 inch thick and cut into shapes.
- Bake at 400 for 15 – 20 minutes or until nicely browned on top.