Recipe of the Week
Cornmeal sour cream biscuits
Arthur Vernon II
1 cup unbleached all-purpose flour
1 cup cornmeal
1 Tbsp. sugar
1 1/2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
4 Tbsp. (1/2 stick) cold unsalted butter, cut in 1/4 inch pieces
3/4 cup sour cream
1/4 cup milk or as needed
Preheat oven to 425°. Put flour, cornmeal, sugar, baking powder, baking soda, and salt into a large mixing bowl. Toss with hands to combine. Using a wire pastry blender, add butter and cut into the dry ingredients until mixture is crumbly. (This can also be done in a food processor). Combine sour cream and milk in a large measuring cup. Make a well in the dry ingredients and add sour cream mixture all at once. Stir gently, just until the dough coheres. If the dough seems dry, add a little more milk.
Dust the dough, your hands, and a work surface with a little white flour. Scrape dough out onto the work surface and knead it gently about 10 times. Pat out to an even thickness of ¾ inch. Cut out biscuits with a biscuit cutter or a floured water glass; place on a lightly- greased baking sheet.
Bake biscuits about 15 minutes, rotating the baking sheet front to back about halfway through the baking time (to brown evenly). The biscuits are done when the tops and bottoms are golden. Serve hot with sweet butter.