Three Grain Biscuits
Yield
18 biscuitsPrep
20 minCook
15 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
cornmeal
yellow |
|
| ⅓ | cup |
rolled oats
not instant |
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ⅓ | teaspoon |
salt
|
|
| ¼ | cup |
butter
cold |
|
| ½ | cup |
sour cream
|
|
| ½ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 118 | ml |
cornmeal
yellow |
|
| 79 | ml |
rolled oats
not instant |
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 1.7 | ml |
salt
|
|
| 59 | ml |
butter
cold |
|
| 118 | ml |
sour cream
|
|
| 118 | ml |
milk
|
|
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.
