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Parkerhouse Cornmeal Biscuits Recipe

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“There's just enough cornmeal in these tender little rolls to give them a lovely golden color, a delicate, buttery flavor and a subtle crunch,” says Katrina.

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Parkerhouse Cornmeal Biscuits Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

15 15 30

Ingredients

1-1/3 cups all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
1-3/4 teaspoons baking powder
1-1/2 teaspoons salt
1 egg, lightly beaten
3/4 cup sour cream
Melted butter

Directions

In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the egg and sour cream; stir into dry ingredients just until moistened.
Turn onto a lightly floured surface; knead 6-8 times. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
Place 1 in. apart on a greased baking sheet. Brush with butter; fold dough over and seal edges with a fork.
Bake at 400° for 12-15 minutes or until golden brown. Serve warm. Yield: 1 dozen.

Originally published as Parkerhouse Cornmeal Biscuits in Country Woman February/March 2008, p32

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