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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 10 |
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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. Ingredients:
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 |
Directions:
1. Lightly grease a baking sheet or line with parchment.
2. Preheat the oven to 450 degrees F.
3. Combine the dry ingredients in a bowl or in the bowl of your food processor.
4. Cut in the butter until it resembles coarse meal, or use a food processor to cut it in.
5. 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.
6. Turn the dough onto a floured board, knead one or two times gently, pat out about 3/4 thick.
7. Cut the biscuits out with a biscuit cutter and place on the baking sheet.
8. Bake for about 13-14 minutes, or until browned and crusty.
9. Serve at once.
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