Side Items

Buttermilk and Cornbread Buscits takes 5 minutes to prepare.

Buttermilk and Cornbread Buscits takes 10 minutes to cook.

Buttermilk and Cornbread Buscits makes 14 servings.

The ingredients for Buttermilk and Cornbread Buscits are:

1/2 8 oz Jiffy Buttermilk Biscuit mix
1/2 8.5 oz Jiffy Corn Muffin mix
1/4 c skim milk
1/4 c water

Here is how you make Buttermilk and Cornbread Buscits:

Preheat oven to 425 degrees F. Spray cookie sheet with cooking spray. In small bowl blend together Buttermilk Biscuit mix, Corn Muffin Mix, ? cup of skim milk and ? cup of water. Batter will be somewhat lumpy. Let dough rest for 5 minutes before dropping dough by spoonful onto prepared cookie sheet. Bake until light golden brown about 8 to 10 minutes. ** Can chose to fill muffin tin 2/3 full if you muffin over biscuits.Yields about 14 biscuitsF.Y.I. Total calories = 938.5 so just divide # of biscuits made for actual calorie count per your serving.Number of Servings: 14Recipe submitted by SparkPeople user TLB1630.

The nutritional information for Buttermilk and Cornbread Buscits is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 67.1

• Total Fat: 2.0 g
• Cholesterol: 2.2 mg
• Sodium: 161.9 mg
• Total Carbs: 11.7 g
• Dietary Fiber: 0.4 g
• Protein: 1.2 g