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Sour Cream Cornmeal Biscuits

Submitted by: suzanne-mcminn on June 7, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Sour Cream Cornmeal Biscuits

These biscuits have an extra taste kick with the cornmeal that makes them special–and they’re quick! You can use a baking mix for this recipe if you want.

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Difficulty: Easy

Servings: 12 biscuits

Cook Time: 10-15 minutes  


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


In a large bowl, combine flour, baking powder, sugar, cream of tartar, and salt–or use 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. Add cornmeal. 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 10-15 minutes, till golden. Makes a dozen biscuits, depending on size.

Categories: Biscuits, Breads

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