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Cornmeal Biscuits with Sage Butter

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


  • 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

How to Make It

  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.

Christmas with Southern Living 2001