Honey-cornmeal biscuits (1987)

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1987 Honey-cornmeal biscuit recipe
Bake cornbread biscuits for your honey this quick. Bisquick.

Top hot homemade Bisquick Honey-cornmeal biscuits — or muffins or pancakes — with sweet, golden honey, and watch your honey’s face break into a great big grin.

1987 Honey-cornmeal biscuit recipe

Honey-cornmeal biscuits

Yield: 12 biscuits
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • 1-3/4 cup Bisquick
  • 1/2 cup yellow cornmeal
  • 1/2 cup milk
  • 2 tablespoons honey

Instructions

  1. Heat oven to 450 (F).
  2. Mix all ingredients until dough forms; beat 30 seconds.
  3. Turn dough onto surface dusted with baking mix; gently roll in baking mix to coat.
  4. Shape into ball; knead 10 times.
  5. Roll 1/2-inch thick.
  6. Cut with 2-inch cutter dipped in baking mix.
  7. Bake on an ungreased cookie sheet until golden brown, 8 to 10 minutes.
  8. Serve with additional honey or honey butter.

Notes

Honey butter recipe

Beat 1/2 cup margarine or butter, softened, 1/4 cup honey, and, if desired, 1/2 teaspoon grated orange peel until fluffy.

Honey-cornmeal drop biscuits recipe

After beating, drop dough by rounded spoonfuls onto ungreased cookie sheet. Bake until golden brown, 10 to 12 minutes.

High altitude: Heat oven to 475 (F).

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 551Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 3mgSodium: 1547mgCarbohydrates: 84gFiber: 3gSugar: 17gProtein: 10g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Honey-cornmeal biscuits (1987)

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