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Parker House Cornmeal Biscuits Recipe
Parker House Cornmeal Biscuits Recipe photo by Taste of Home

Parker House Cornmeal Biscuits Recipe

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There's just enough cornmeal in these tender little biscuits to give them a lovely golden color, a delicate, buttery flavor and a subtle crunch. —Katrina Rivera, Pittsfield, Massachusetts
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

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 large egg, lightly beaten
  • 3/4 cup sour cream
  • Melted butter

Nutritional Facts

1 each equals 136 calories, 5 g fat (3 g saturated fat), 31 mg cholesterol, 380 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. 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.
  2. 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.
  3. Place 1 in. apart on a greased baking sheet. Brush with butter; fold dough over and seal edges with a fork.
  4. 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

Nutritional Facts

1 each equals 136 calories, 5 g fat (3 g saturated fat), 31 mg cholesterol, 380 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.

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