Cornmeal Biscuits with Sage Butter

Oxmoor House
Enjoy these biscuits and butter with Black-Eyed Pea and Sausage Soup or with an old-fashioned vegetable dinner.
1 dozen


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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


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.

Pat or roll dough to 3/4" thickness; cut with a 2 1/4" biscuit cutter, and place on a lightly greased baking sheet.

Bake at 425° for 10 minutes. Serve with Sage Butter.

Created date

August 2009