Sour Cream Cornmeal Mini-Biscuit Sandwiches
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Biscuits don't always have to be the "side bread" at mealtime; they can be split and layered with thin-sliced meats or cheese to make mini-sandwiches—a guaranteed conversation piece at a potluck or on an appetizer buffet.
These are best when baked and assembled close to serving time; if you wish to hold them longer, assemble the sandwiches right after the biscuits have cooled completely then store them airtight for up to four hours. Stack the sandwiches on a platter, then see if you can get them to the table before they disappear.
- Set oven rack to middle position in the oven and heat oven to 425 degrees. Sift flour, cornmeal, baking powder, and salt into a bowl, or mix the ingredients in a food processor. Using a pastry cutter or the pulse button on the food processor, cut in the butter until pieces are the size of sunflower seeds. (If you’re using a food processor, transfer mixture to a bowl at this point.)
- Whisk sour cream and milk in a separate bowl. Stir wet mixture into dry mixture until barely combined. Turn onto floured surface; knead gently for 6-8 turns. Roll or pat dough to a 1-inch thickness. Cut into 2-inch rounds with a floured biscuit cutter. Gather scraps and cut again.
- Place biscuits 1 inch apart on ungreased baking sheet(s). Bake until golden, 11-14 minutes. Cool to room temperature.
- Split or cut the biscuits in half horizontally. Butter the halves, if desired, and fill the mini-sandwiches with sliced deli meats and/or cheese.
You can also spread horseradish, mustard, or mayonnaise onto these mini-sandwiches, and tuck in other fillings like roasted red peppers or sunflower sprouts.
Copyright by Terese Allen