Cornmeal Biscuit Bowls

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Servings: 6 Difficulty: Advanced
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Crispy, golden edible bowls made from cornmeal dough, perfect for holding soups and chili.
Cornmeal Biscuit Bowls recipe image
Cornmeal Biscuit Bowls recipe image
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Cornmeal Biscuit Bowls

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 724.3

Description

These Cornmeal Biscuit Bowls are a show-stopping way to serve hearty soups, stews, or chili. Made with a blend of flour, cornmeal, and paprika, the dough creates a sturdy yet tender vessel that holds up surprisingly well against hot liquids. The buttery richness of the cold cut-in butter contrasts beautifully with the savory kick of the spices. Baking the dough directly into ramekins or upside-down bowls ensures they emerge crisp and golden brown. They are not only functional but also incredibly delicious on their own, offering a warm, comforting side dish that feels homemade and special. Ideal for potlucks, family dinners, or a unique twist on traditional bread service, these bowls bring a rustic charm to any table.

Ingredients

Directions

  1. Preheat oven to 425&# 194;°F (220ðC).
  2. Cover the bottoms and sides of six 1-cup ovenproof bowls or soufflé dishes with foil, smoothing it tightly against the contours.
  3. Generously grease the foil-lined bowls with butter or oil to prevent sticking.
  4. Place the prepared bowls upside down on a lightly greased baking sheet.
  5. In a large bowl, whisk together the flour, cornmeal, baking powder, paprika, and salt.
  6. Using a pastry blender or two knives, cut the cold butter into the dry mixture until it resembles coarse crumbs.
  7. Add the milk all at once and stir with a fork just until a soft dough forms.
  8. Turn the dough out onto a lightly floured surface and knead gently about 10 times.
  9. Divide the dough into 6 equal pieces and shape each into a ball.
  10. Roll out each ball into an 8-inch circle.
  11. Lay each dough circle over the top of an upside-down prepared bowl.
  12. Gently mold the dough to fit the bowl's shape, ensuring it covers the bottom and sides.
  13. Turn the bowls upright so the dough lines the inside.
  14. Flute the edges of the dough for a decorative rim.
  15. Place the pastry-lined bowls back on the baking sheet.
  16. Brush the dough with the beaten egg and sprinkle lightly with extra cornmeal.
  17. Bake for 25-30 minutes, or until the biscuit bowls are golden brown and crisp.
  18. Let cool on a wire rack until firm, about 20 minutes.
  19. Turn the bowls upside down and loosen the edges from the foil.
  20. Holding the loose ends of the foil, gently lift the bowl away from the baked biscuit.
  21. Let cool completely before serving. Reheat if desired before filling with chili or soup.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 724.3kcal
% Daily Value *
Total Fat 25.1g39%
Saturated Fat 14.6g73%
Cholesterol 58.3mg20%
Sodium 3105.9mg130%
Total Carbohydrate 109.7g37%
Dietary Fiber 6.3g26%
Sugars 4.1g
Protein 15.1g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cornmeal, biscuit, bowls, edible, chili, soup, bread, american, baking, homemade, rustic, comfort food, vegetarian, side dish, pastry, dough, crispy, golden, stew
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