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Cornmeal Biscuits

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    13 biscuits

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.
Nutrition Facts
1 each: 153 calories, 8g fat (3g saturated fat), 29mg cholesterol, 219mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 3g protein.
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Reviews

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Average Rating:
  • HighDee215
    Aug 5, 2013

    They taste more like cornbread than biscuits but they are tasty. I am definitely making these again.

  • lin22
    Dec 10, 2012

    No comment left