Prep 10 mins
Cook 14 mins
These biscuits are very different than my buttermilk biscuits, but they are truly delicious and offer a "heartier" flavor and texture, while still being light and buttery. They go really well with roasted meats, or heartier stews. They make me think of a very quick dinner roll.
- 1 1⁄3 cups unbleached all-purpose flour
- 1⁄3 cup yellow cornmeal, preferably stone-ground
- 1⁄3 cup rolled oats (not instant!)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon kosher salt
- 1⁄4 cup cold unsalted butter, cut into chunks
- 1⁄2 cup sour cream
- 1⁄2 cup cold milk
- Lightly grease a baking sheet or line with parchment.
- Preheat the oven to 450 degrees F.
- Combine the dry ingredients in a bowl or in the bowl of your food processor.
- Cut in the butter until it resembles coarse meal, or use a food processor to cut it in.
- Mix the sour cream and milk together, add to the mix and mix quickly to combine, using juse enough strokes to make the dough come together.
- Turn the dough onto a floured board, knead one or two times gently, pat out about 3/4" thick.
- Cut the biscuits out with a biscuit cutter and place on the baking sheet.
- Bake for about 13-14 minutes, or until browned and crusty.
- Serve at once.
These are a nice change from regular biscuits (like a cornmeal biscuit). I used plain yogurt in place of sour cream. My dough (whipped up in food processor) was very sticky but baked up wonderfully. These stayed fresh and non-crumbly, too. Thanks P4 for another great recipe. Roxygirl