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Parker House Cornmeal Biscuits

 Parker House Cornmeal Biscuits
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
12 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.