Backwoods Home Magazine has a new recipe book they're advertising for making different kinds of bread. I don't own the book, but every so often they'll include a recipe in their promotional emails.
One such recipe came across my inbox recently on cornmeal sour cream biscuits. Yum! I decided to give this one a try.
Of course, I doubled the recipe. I always double a biscuit recipe. Who doesn't love leftover biscuits?
Assembling ingredients:
Mixing the dry ingredients.
Cutting in the butter.
Mixing the milk and the sour cream...
...then adding it to the dry ingredients.
Before kneading:
After kneading:
Cutting. Take note, I should have rolled them thicker.
Before baking:
After backing:
Despite the fact that I should have rolled the biscuits thicker before cutting, they turned out delicious.
A highly recommended recipe!
Sounds good. Just a question - why are biscuits cut in rounds? I've always just cut them in squares and they turn out fine.
ReplyDeleteThank you for sharing! Curious, did they resemble more of a corn bread or more of a biscuit? They certainly look like a biscuit, but the addition of corn meal is quite novel to me. Either way I bet they would be divine with soft butter and honey.
ReplyDeleteKinCA