Sour Cream Cornmeal Biscuits


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.

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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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  1. Amelia says:

    How much cornmeal do you use in this recipe?

  2. Suzanne McMinn says:

    1/2 cup! I’m so sorry! I had a typo in the recipe, which I’ve fixed now. Thank you! 🙂

  3. Amelia says:

    🙂 I tried the recipe – and they were delicous!

  4. Stephanie says:

    Oh we love cornbread. I bet the sour cream makes this recipe nice and moist!

  5. Donna says:

    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.

  6. auntbear says:

    love these! Mine won’t rise up even a little. I bought a new can of baking powder and they still won’t rise, but I dont care. They are so good I make ’em real often. Good slathered with butter and apricot preserves.

  7. linniewv says:

    Suzanne, You know how you’ve taken the time to “show and tell” the many wondrous variations on your basic biscuits recipe…. Well, we might wonder how many thousands of people LOVE the wondrous biscuits served at Red Lobster restaurants….but you have to GO there and PAY for whatever, to get those biscuits. I hope more and more people learn from YOUR biscuit variations that they can make their own top-grade Red Lobster style biscuits, fresh and hot at home, any time they want them, without GOING anywhere or BUYING a restaurant meal to get the biscuits.
    Those Red Lobster biscuits just are plopped around in oil to be sure they’re well coated before baking. The ingredients added to your basic recipe would be primarily just some good tasty crumbly sharp cheddar bits….or try some delicious crumbled Greek feta…etc. Your mix gives us EASY “Red Lobster” biscuits!! YAY!

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