Easy Sweet Cornbread Biscuits With Sour Cream
These easy sweet cornbread biscuits with sour cream are make a great soup/stew/chili accompaniment. Bake up a batch of these for your next cozy winter meal and your family will thank you. The fine ground yellow cornmeal biscuits melt-in-your mouth and freeze well for meal preppers. They also make a great grab n'snack.
Equipment
- Large Mixing Bowl
- Small Mixing Bowl
- measuring cup
- Teaspoon
- Whisk
- Pastry Knife
- parchment paper
- Cookie Sheet
- Rolling Pin
- Biscuit Round Cutter
- Plastic Wrap
Ingredients
- 1½ Cup Fine Yellow Cornmeal NuPak #400
- 1½ Cup All-Purpose Flour
- ¾ Cup White Sugar
- 1½ Tsp Baking Powder
- ¾ Tsp Baking Soda
- ¼ Tsp Salt
- ½ Cup Sour Cream
- 2 Lrg Eggs
- 1 Tsp Vanilla
Instructions
- In the large mixing bowl measure the cornmeal, flour, baking powder, baking soda, salt and sugar. Blend well.1½ Cup Fine Yellow Cornmeal, 1½ Cup All-Purpose Flour, ¾ Cup White Sugar, 1½ Tsp Baking Powder, ¾ Tsp Baking Soda, ¼ Tsp Salt
- Cut into small pieces the butter and cut in with pastry knife until it resembles coarse meal.
- In small bowl measure the sour cream and add eggs and vanilla. Whisk together well.½ Cup Sour Cream, 2 Lrg Eggs, 1 Tsp Vanilla
- Pour egg mixture into dry ingredients and blend. Dough will be sticky but keep working until it pulls together into a soft ball.
- Cover the bowl with plastic wrap and let chill in fridge for 30 minutes.
- Ten minutes before chill time is done start heating the oven to 350℉
- Get out the cookie sheet, parchment paper, biscuit cutter and rolling pin.
- Lightly dust work surface with flour.
- Remove dough from fridge and work on lightly floured surface until dough is not overly tacky and can be rolled.
- Dust rolling pin lightly with flour and roll dough to ¾" thick. Cut with cutter into rounds.
- Place rounds with a bit of space onto the cookie sheet.
- Bake on the center rack of oven for 15-20 minutes or until golden brown.
- Remove from oven and let cool slightly before serving.
- These freeze well and can be stored on counter covered for up to 3 days.
Nutrition
Calories: 200kcalCarbohydrates: 41gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 412mgPotassium: 75mgFiber: 2gSugar: 13gVitamin A: 121IUVitamin C: 0.1mgCalcium: 106mgIron: 2mg
Tried this recipe?Let us know how it was!