Three Grain Biscuits
Submitted by jmart
Three grain biscuits made with flour, yellow cornmeal, and rolled oats, enriched with sour cream and cold butter. Rustic, crusty, and tender in just 35 minutes.
YIELD
18 biscuitsPREP
20 minCOOK
15 minREADY
35 minThese biscuits have more going on than your average buttermilk round. Three grains work together here: all-purpose flour for structure, yellow cornmeal for a gritty, slightly sweet crunch, and rolled oats for a chewy, nutty bite. The result is a biscuit with real character and a crust that shatters when you break it open.
Cold butter cut into small pieces is a must. You want pea-sized bits of butter distributed through the dry mix so they create steam pockets during baking, which is what gives biscuits their flaky layers. Rub it in until it looks like coarse meal, but stop before the butter disappears completely.
The sour cream and milk combination adds tang and tenderness that plain milk or buttermilk can’t quite match. Make a well in the center of the dry ingredients and pour it all in at once, then stir just until it comes together. Overworking this dough is the fastest way to make tough biscuits.
Knead gently for only 20-30 seconds, pat to ¾ inch thick, and cut your rounds close together to minimize scraps.
Kitchen Tips
- Use a dark metal baking sheet as recommended. It absorbs more heat and gives the bottoms a better golden crust
- Dip your cutter in flour between cuts so it doesn’t stick and compress the edges
- Don’t twist the cutter. Push straight down for the tallest rise
- Serve immediately. These are best within minutes of coming out of the oven
Variations
- Add ½ cup shredded sharp cheddar and a pinch of cayenne for savory cheese biscuits
- Swap the cornmeal for fine-ground polenta for a slightly different texture
- Brush the tops with melted butter right after baking for a softer, richer crust
Ingredients
Directions
Cut butter into ¼ inch pieces.
Lightly butter large baking sheet-preferably dark metal.
combine flour cornmeal, oats, baking powder, baking soda and salt in mixing bowl.
Add unsalted butter and rub or cut in until mixture looks like coarse meal.
Blend sour cream and milk in separate bowl, make well in dry ingredients and add liquid to well all at once, stir dough until evenly mixed Sprinkle dough, your hands and your work surface with flour, turn dough out and nead gently 20 or 30 seconds.
Use little more flour if necessary to keep dough from sticking.
Pat dough out to thickness of about ¾ inch, cut dough using 2 or 2¼ inch round cutter.
Keep cuts close together.
Place on buttered baking sheet bake at 350℉ (180℃) for 13 to 14 minutes until browned and crusty.
Serve at once.
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