Cornmeal Biscuits with Sage Butter |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Enjoy these biscuits and butter with Black-Eyed Pea and Sausage Soup or with an old-fashioned vegetable dinner. Ingredients:
1 1/2 cups all-purpose flour |
1/2 cup yellow cornmeal |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/8 teaspoon ground red pepper |
1/3 cup cold butter, cut into pieces |
2/3 cup buttermilk |
1/3 cup sour cream |
sage butter |
Directions:
1. Stir together first 6 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly; add buttermilk and sour cream, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 4 or 5 times.
2. Pat or roll dough to 3/4 thickness; cut with a 2 1/4 biscuit cutter, and place on a lightly greased baking sheet.
3. Bake at 425° for 10 minutes. Serve with Sage Butter.
|
|