Cornmeal Biscuits

Apparently I'm on a cornmeal kick... What can I say.  There is something about it that is just comforting. These delightful biscuits are a cross between two wonderful staples: cornbread and biscuits.  They are fabulous warm served with your favorite jam, honey butter, or even doused in mashed potatoes and gravy.  Enjoy.

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Cornmeal Biscuits

1/4 cup cornmeal
2 cups all purpose flour
1 tsp kosher salt
1 Tbsp baking powder
1/2 cup (1 stick) cold butter
1/2 cup sour cream
5 oz (1/2 cup + 2 Tbsp) milk

Preheat oven to 425 F.  In a mixing bowl add the cornmeal, flour, salt, and baking powder.  With a pastry blender cut in the butter until the mixture resembles a coarse meal.  Add the sour cream and milk and stir with a wooden spoon until the liquid is absorbed, there will be flour left in the bottom of the bowl.  Lightly dust a work surface with flour and turn out the dough kneading with the palm of your hand 4 or 5 times until all the flour is incorporated.  With your hands press into a disk shape at least 1/2" thick.  With a 2" cutter or glass cut as many biscuits as you can.  Place on a stone or baking sheet lined with parchment paper.  Gently press out the dough again and repeat until remaining dough is used.  Bake 18-22 minutes until golden brown and no longer doughy in the middle.

Makes 8 biscuits