Cornmeal Biscuits with Blackberry Butter
From: Paula Deen's - The Deen Family Cookbook

Blackberry Butter:
6 Tablespoons (3/4 stick) butter, softened
2 Tablespoons blackberry jam
1 teaspoon finely grated lime zest

1 1/3 cups all-purpose flour, plus more for kneading
2/3 cup coarse-ground cornmeal
1 Tablespoon sugar
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
8 Tablespoons (1 stick) butter, chilled and cubed
3/4 cup sour cream

Preheat the oven to 450 degrees. Lightly grease a baking sheet. To make the blackberry butter, stir together the softened butter, blackberry jam, and
lime zest. Refrigerate, covered, until needed.

To make the biscuits, in a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt to combine. With a pastry
cutter or fork, cut in the butter until the mixture resembles coarse crumbs. Mix in the sour cream and pull the dough together into a ball. Turn the
dough out onto a lightly floured surface and pat it into a 3/4-inch-thick round. Using a 3-inch cutter, cut as many rounds as you can, then reroll the
dough and cut out the remaining biscuits.

Transfer the biscuits to the baking sheet and bake until light brown, about 15 minutes. Serve the biscuits hot, accompanied by a good dollop of
blackberry butter.

Makes: 6 to 8 Biscuits

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