Cornmeal Angel Biscuits

• 1 package dry yeast (about 2 1/4 teaspoons)
• 1/2 cup warm water (100u0b0 to 110u0b0)
• 4 cups all-purpose flour
• 3/4 cup yellow cornmeal
• 1/4 cup sugar
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup chilled butter, cut into small pieces
• 2 cups low-fat buttermilk
• Cooking spray
• 2 teaspoons yellow cornmeal

1. Dissolve yeast in warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3/4 cup cornmeal, and next 4 ingredients (sugar through baking powder) in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add yeast mixture and buttermilk; stir just until moist. Cover; chill dough at least 2 hours or overnight.
2. Preheat oven to 450u0b0.
3. Turn dough out onto a lightly floured surface; knead 5 or 6 times. Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter into 32 biscuits. Place on 2 ungreased baking sheets. Coat tops of dough with cooking spray; sprinkle tops evenly with 2 teaspoons cornmeal. Let stand 20 minutes. Bake at 450u0b0 for 12 minutes.

yeast, warm water, allpurpose, yellow cornmeal, sugar, salt, baking soda, baking powder, chilled butter, lowfat buttermilk, cooking spray, yellow cornmeal

Taken from www.myrecipes.com/recipe/cornmeal-angel-biscuits-0 (may not work)