These chive-flecked cornmeal biscuits taste best made with extra-sharp Cheddar, but any type of Cheddar will work.

Molly Stevens
Source: EatingWell Magazine, July/August 2008

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Recipe Summary

total:
35 mins
Servings:
12
Nutrition Profile:
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Ingredients

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Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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  • 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; protein 3.4g 7% DV; carbohydrates 17.4g 6% DV; exchange other carbs 1; dietary fiber 0.8g 3% DV; sugars 0.3g; fat 5.4g 8% DV; saturated fat 3.2g 16% DV; cholesterol 14.9mg 5% DV; vitamin a iu 215.4IU 4% DV; vitamin c 0.7mg 1% DV; folate 49.7mcg 12% DV; calcium 74.8mg 8% DV; iron 0.9mg 5% DV; magnesium 12.4mg 4% DV; potassium 60.6mg 2% DV; sodium 327mg 13% DV; thiamin 0.2mg 15% DV.

Reviews (7)

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7 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/14/2015
Yummy and easy to change it up to your own taste! After reading the comments I thought I'd experiment on the amount of cornmeal. Instead of 1.5 cups flour I used 1 cup flour and instead of 1/2 cup cornmeal I used 1 cup cornmeal. They had the best of both worlds. Soft with flour but a bit more grainy with the cornmeal! I didn't have chives so instead I chopped up green onions crumbled in some bacon and doubled the amount of cheese. I really liked the sour cream in them. I had to use a bit more milk that suggested. Ok a few changes lol! But I think this is a great recipe as a starting point and easy to make adaptations. Pros: Easy to make Read More
Rating: 5 stars
04/29/2014
Beats Red Lobster hands down I instead of all white flour I used 1/2 ww pastry flour. Used regular sour cream and dried chives. This is a great recipe--very flavorful and tender. It's not meant to be cornbread and I love the biscuit texture. It's great to cut the dough into squares instead of the traditional round biscuit. Definitely will make again. Served with black bean chili. Pros: Quick to make; easy; tender; flavorful Cons: Sticky dough Read More
Rating: 4 stars
10/30/2011
These are OK. I was definitely expecting more of a corn bread and ended up with more of a biscuit. I will make them again however I will use more cornmeal and less flour. I didn't even taste the cheddar so I will add more of cheese. Also the honey is a must! Read More
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Rating: 4 stars
10/30/2011
i loved this recipe i had to leave out the pepper and chives for my daughter and i did not follow the directions in order but they came out very good. i think i would like a crunch in them maybe nuts of some kind. for myself later i will use the chives and pepper. Read More
Rating: 4 stars
10/29/2011
Been looking for a good biscuit recipe. Looks good! Read More
Rating: 4 stars
10/29/2011
Nice for a change These were nice for a change; I made them to go with broccoli and cheese soup. It's true; they aren't cornbread but they're not supposed to be. It's like a cornbread-biscuit hybrid that is mostly biscuit but has a nice grittiness that you associate with cornbread. I used plain yogurt in place of the sour cream with no problem and I also used sage instead of the chives (although less than it called for since sage is stronger) since that's what I had. It worked great! Read More
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Rating: 5 stars
10/29/2011
FANTASTIC Oh wow. These are SO good! I made mine with rosemary instead of chives (and less than 1/4 cup) and it really enhanced the flavor! I used the honey which I didn't taste but that's probably because the fresh rosemary stole the show. I didn't taste the cheese so I may add more in the future. The sour cream definitely kept these moist! I made a similar recipe from this site (sage-scented cornmeal bicuits) and these were more sticky to work with but SOOOO worth it! A must try Pros: YUMMY Cons: A bit sticky to work with Read More