Sour Cream Biscuits

1. 1

   Preheat oven to 400u00b0F. Grease a baking sheet.

2. 2

   In a food processor, combine flour, cornmeal, sugar, baking powder, salt, baking soda and chipotle. Add 6 tbsp butter and pulse until butter is the size of small peas. Whisk together sour cream and milk then add to processor and pulse 4 times, until a shaggy dough forms.

3. 3

   Transfer dough to a lightly floured work surface and pat into a 1 inch thick disc. Cut out 6 biscuits with a 2 inch round cutter and transfer to prepared pan. Melt remaining butter and brush tops. Bake for 10-12 mins, until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.