Cornmeal Biscuits Recipe

Cornmeal Biscuits Recipe photo by Taste of Home

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This is an old Southern biscuit that has been in the family for years. The texture is slightly different but is still great. —Maxine Reese, Candler, North Carolina

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Cornmeal Biscuits Recipe

Prep/Total Time: 25 min.

Yield: 13 Servings

15 10 25

Ingredients

1-1/2 cups all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup shortening
3/4 cup sour cream
1 egg
4 teaspoons butter, melted

Directions

In a large bowl, combine the first six ingredients. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine sour cream and egg; add to dry ingredients just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Brush with butter. Bake at 425° for 8-12 minutes or until golden brown. Serve warm. Yield: 13 biscuits.

Nutritional Facts 1 biscuit equals 153 calories, 8 g fat (3 g saturated fat), 29 mg cholesterol, 219 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cornmeal Biscuits in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p125