Posted by Suzanne McMinn on January 5, 2008 @ 5:10 am
Tags: biscuits, quick breads
Breads, The Farmhouse Table
These biscuits have an extra taste kick with the cornmeal that makes them special–and they’re quick!
How to make Sour Cream Cornmeal Biscuits:
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1 tablespoon baking powder
1/3 cup sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup butter
1/2 cup sour cream
1/2 to 1 cup milk
In a large bowl, combine flour, cornmeal, baking powder, sugar, cream of tartar, and salt. Cut in butter and mix. Add sour cream and as much milk as needed to make a stiff biscuit dough. On a lightly floured surface, roll out dough to about an inch thickness. Cut out biscuits and place on a greased baking sheet. Bake at 450-degrees for 10-12 minutes, till golden. Makes about 10 biscuits.
Super good with Country Chili.
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5:35
pm
How much cornmeal do you use in this recipe?
6:25
pm
1/2 cup! I’m so sorry! I had a typo in the recipe, which I’ve fixed now. Thank you!
3:56
pm
6:09
am
Oh we love cornbread. I bet the sour cream makes this recipe nice and moist!
5:35
pm
Did you know you can use plain yogurt in place of sour cream? I also make homemade yogurt - to not have all the preservatives, sugar, fillers, ect. A world of difference in the taste from storebought..smooth and silky.