Seeded Cornmeal Biscuits

• 2 cups all-purpose flour (about 9 ounces)
• 2 cups whole wheat flour (about 9 1/2 ounces)
• 1 cup stone-ground whole-grain cornmeal (about 5 ounces)
• 1/4 cup sugar
• 1 tablespoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 7 tablespoons chilled butter, cut into small pieces
• 2 cups low-fat buttermilk
• Cooking spray
• 1 egg white, lightly beaten
• 2 teaspoons poppy seeds
• 2 teaspoons sesame seeds

1. Preheat oven to 450u0b0.
2. Lightly spoon flours and cornmeal into dry measuring cups; level with a knife. Combine flours, cornmeal, sugar, baking soda, baking powder, and salt in a large bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.
3. Turn dough out onto a lightly floured surface. Roll dough to a 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter into 18 biscuits. Gather remaining dough. Roll to a 3/4-inch thickness, and cut with a 2 1/2-inch biscuit cutter into 6 biscuits. Place 12 biscuits on a baking sheet coated with cooking spray. Brush tops of biscuits with half of egg white. Combine poppy seeds and sesame seeds in a small bowl, and sprinkle half of seed mixture evenly over biscuit tops. Bake at 450u0b0 for 10 minutes or until biscuits are golden; place on a wire rack. Repeat with remaining 12 biscuits, egg white, and seed mixture.

flour, whole wheat flour, stoneground, sugar, baking soda, baking powder, salt, butter, lowfat buttermilk, cooking spray, egg, poppy seeds, sesame seeds

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