These chive-flecked cornmeal biscuits taste best made with extra-sharp Cheddar, but any type of Cheddar will work. Source: EatingWell Magazine, July/August 2008

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

    Advertisement
  • Combine flour, cornmeal, baking powder, baking soda, salt and pepper in a food processor. Pulse a few times to mix. Add cheese and butter and pulse again until the mixture looks pebbly with small oat-size lumps. Transfer the mixture to a large bowl.

  • Add sour cream, chives and honey (if using) and stir with a rubber spatula until almost combined. Add 3 tablespoons milk, stirring, just until the dough comes together; add more milk as needed until the dough holds together in a shaggy mass. Don't overmix.

  • On a lightly floured surface, lightly pat the dough into a rectangle about 9 by 5 inches and just over 1/2 inch thick. Using a large chef's knife, divide the dough evenly into 12 biscuits. Place on an ungreased baking sheet.

  • Bake the biscuits until lightly browned on top, 14 to 16 minutes. Serve warm or at room temperature.

Tips

Shopping tip: Find stone-ground cornmeal in the natural-food sections of supermarkets, in natural-foods stores or online at kingarthurflour.com and bobsredmill.com.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

132 calories; 5.4 g total fat; 3.2 g saturated fat; 15 mg cholesterol; 327 mg sodium. 61 mg potassium; 17.4 g carbohydrates; 0.8 g fiber; 3.4 g protein; 215 IU vitamin a iu; 1 mg vitamin c; 50 mcg folate; 75 mg calcium; 1 mg iron; 12 mg magnesium;

Reviews (7)

Read More Reviews
7 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0