These golden sunshine biscuits really bring smiles to my breakfast table, especially on cold winter mornings when they're served with butter and molasses.
Total TimePrep: 25 min. Bake: 10 min.
- 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
- 1 egg, lightly beaten
- 1 cup milk
- 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 surface; 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.
Nutrition Facts1 each: 246 calories, 13g fat (8g saturated fat), 51mg cholesterol, 380mg sodium, 28g carbohydrate (3g sugars, 1g fiber), 4g protein.
Originally published as Sunshine Biscuits in Cookin' Up Country Breakfasts Cookbook