Sunshine Biscuits Recipe

5 1 1
Publisher Photo

Sunshine Biscuits Recipe

Read Reviews
5 1 1
Publisher Photo
These golden biscuits really bring sunshine to my breakfast table, especially on cold winter mornings when they're served with butter and molasses.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup cornmeal
  • 2 tablespoons sugar
  • 4-1/2 teaspoons baking powder
  • 3/4 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 3/4 cup cold butter or margarine
  • 1 egg, lightly beaten
  • 1 cup milk

Directions

In a bowl, combine flour cornmeal, sugar, baking powder, cream of tartar and salt. Cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into flour mixture just until moistened. Let stand 5 minutes. Turn onto a floured board; knead for about 1 minute. Pat or roll out to 3/4-in, thickness; cut with a 3-in. biscuit cutter. Place on a greased baking sheet. Bake at 450° for 10-12 minutes. Yield: 1 dozen.
Originally published as Sunshine Biscuits in Cookin' Up Country Breakfasts Cookbook 1994, p68

Nutritional Facts

1 each: 246 calories, 13g fat (8g saturated fat), 51mg cholesterol, 380mg sodium, 28g carbohydrate (3g sugars, 1g fiber), 4g protein.

  • 2 cups all-purpose flour
  • 1 cup cornmeal
  • 2 tablespoons sugar
  • 4-1/2 teaspoons baking powder
  • 3/4 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 3/4 cup cold butter or margarine
  • 1 egg, lightly beaten
  • 1 cup milk
  1. In a bowl, combine flour cornmeal, sugar, baking powder, cream of tartar and salt. Cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into flour mixture just until moistened. Let stand 5 minutes. Turn onto a floured board; knead for about 1 minute. Pat or roll out to 3/4-in, thickness; cut with a 3-in. biscuit cutter. Place on a greased baking sheet. Bake at 450° for 10-12 minutes. Yield: 1 dozen.
Originally published as Sunshine Biscuits in Cookin' Up Country Breakfasts Cookbook 1994, p68

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lindyhunt User ID: 4982377 46926
Reviewed Feb. 13, 2011

"I used this recipe as my first attempt at baking biscuits. They turned out great. I used whole wheat flour instead of all purpose."

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