These biscuits have an extra taste kick with the cornmeal that makes them special–and they’re quick if you use a baking mix. Use my homemade baking mix, Quick Mix or your own favorite baking mix or a store-bought baking mix, or if you don’t keep a mix onhand, you can make it by the batch, so I’ve included the recipe from scratch.

How to make Sour Cream Cornmeal Biscuits:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/3 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup cornmeal
1/2 cup butter, softened
1/3 cup sour cream
1/3 cup milk

*To use a baking mix, replace first five ingredients in the recipe with 1 1/2 cups baking mix plus 1 teaspoon sugar–if you want it sweet. The scratch recipe is sweeter than you’ll get with a baking mix.

In a large bowl, combine flour, baking powder, sugar, cream of tartar, and salt (or baking mix). Add cornmeal. Cut in butter with a pastry cutter 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 and a half thickness. Cut out biscuits and place on a greased baking sheet. Bake at 450-degrees for 10-12 minutes, till golden. Makes about a dozen biscuits, depending on size.

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