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.



  1. 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.)
  2. 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.
  3. Place biscuits 1 inch apart on ungreased baking sheet(s). Bake until golden, 11-14 minutes. Cool to room temperature.
  4. 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.

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