Parker House Cornmeal Biscuits Recipe

3 1
Parker House Cornmeal Biscuits Recipe
Parker House Cornmeal Biscuits Recipe photo by Taste of Home
Publisher Photo

Parker House Cornmeal Biscuits Recipe

Be the first to add a review
3 1
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forParker House Cornmeal Biscuits

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review