Best Parker House Cornmeal Biscuits Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CORNMEAL PARKER HOUSE ROLLS



Cornmeal Parker House Rolls image

My mom deserves the credit for making this recipe a family tradition. These sweet tender rolls have been on every holiday table at her house for as long as I can remember. -Lisa D. Brenner, Harrisburg, Nebraska

Provided by Taste of Home

Time 55m

Yield 2-1/2 dozen.

Number Of Ingredients 11

1/2 cup butter, cubed
1/2 cup sugar
1/3 cup cornmeal
1 teaspoon salt
2 cups 2% milk
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
2 large eggs, room temperature
4-1/2 to 5-1/2 cups all-purpose flour
3 tablespoons butter, melted
Optional: Olive oil and balsamic vinegar

Steps:

  • In a small saucepan, melt butter. Stir in the sugar, cornmeal and salt. Gradually add milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir for 5-10 minutes or until thickened. Cool to 110°-115°. , In a large bowl, dissolve yeast in warm water. Add eggs and cornmeal mixture. Beat in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Brush with melted butter. , Using the dull edge of a table knife, make an off-center crease in each roll. Fold along crease so the large half is on top; press along folded edge. Place 2 in. apart on greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes. , Bake at 375° for 15-20 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks. If desired, serve with olive oil and balsamic vinegar.

Nutrition Facts : Calories 137 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 122mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

CORNMEAL BISCUITS



Cornmeal Biscuits image

This is an old Southern biscuit that has been in the family for years. The texture is slightly different but is still great. -Maxine Reese, Candler, North Carolina

Provided by Taste of Home

Time 25m

Yield 13 biscuits.

Number Of Ingredients 10

1-1/2 cups all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup shortening
3/4 cup sour cream
1 egg
4 teaspoons butter, melted

Steps:

  • In a large bowl, combine the first six ingredients. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine sour cream and egg; add to dry ingredients just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Brush with butter. Bake at 425° for 8-12 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 153 calories, Fat 8g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 219mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

Related Topics