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.

Printer-Friendly Printer-Friendly
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.

See this recipe at Farm Bell Recipes and save it to your recipe box.

See All My Recipes
Printer-Friendly Printer-Friendly

Comments Leave a Comment
Share: |    Subscribe to my feed Subscribe
Posted by Suzanne McMinn on January 5, 2008  

More posts you might enjoy:

Sign up for the Chickens in the Road Newsletter


8 Responses | RSS feed for comments on this post

  1. 1-5

    How much cornmeal do you use in this recipe?

  2. 1-5

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

  3. 1-10

    :smile: I tried the recipe – and they were delicous!

  4. 2-7

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

  5. 6-7

    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. 4-2

    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. 11-18

    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!

  8. 11-25

    hi donna, i am new here, could you please give me the recipe to making yogurt .. lori at [email protected]
    thanks so much
    happy holidays !

Leave a Reply

Registration is required to leave a comment on this site. You may register here. (You can use this same username on the forum as well.) Already registered? Login here.

Discussion is encouraged, and differing opinions are welcome. However, please don't say anything your grandmother would be ashamed to read. If you see an objectionable comment, you may flag it for moderation. If you write an objectionable comment, be aware that it may be flagged--and deleted. I'm glad you're here. Welcome to our community!

Daily Farm

If you would like to help support the overhead costs of this website, you may donate. Thank you!

Sign up for the
Chickens in the Road Newsletter

The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....

Today on Chickens in the Road

Join the Community in the Forum

Search This Blog


October 2020

Out My Window

I Love Your Comments

I Have a Cow

And she's ornery. Read my barnyard stories!

Entire Contents © Copyright 2004-2020 Chickens in the Road, Inc.
Text and photographs may not be published, broadcast, redistributed or aggregated without express permission. Thank you.

Privacy Policy, Disclosure, Disclaimer, and Terms of Use