Cheddar Cornmeal Biscuits with Chives

7 Reviews
From: EatingWell Magazine July/August 2008

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

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornmeal, preferably stone-ground (see Shopping Tip)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup shredded extra-sharp Cheddar cheese
  • 2 tablespoons cold butter, cut into 1/2-inch cubes
  • 3/4 cup reduced-fat sour cream
  • 1/4 cup finely chopped fresh chives
  • 1 tablespoon honey, (optional)
  • 3-5 tablespoons low-fat milk

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400 °F.
  2. 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.
  3. 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.
  4. 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.
  5. Bake the biscuits until lightly browned on top, 14 to 16 minutes. Serve warm or at room temperature.
  • 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 information

  • Serving size: 1 biscuit
  • Per serving: 132 calories; 5 g fat(3 g sat); 1 g fiber; 17 g carbohydrates; 3 g protein; 50 mcg folate; 15 mg cholesterol; 0 g sugars; 215 IU vitamin A; 1 mg vitamin C; 75 mg calcium; 1 mg iron; 327 mg sodium; 61 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 fat

Reviews 7

January 14, 2015
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By: EatingWell User
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
April 28, 2014
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By: TucsonTeeter
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
October 09, 2011
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By: Eileen
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
May 24, 2011
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By: aquakej
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!
December 01, 2010
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By: EatingWell User
Been looking for a good biscuit recipe. Looks good!
August 03, 2010
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By: EatingWell User
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.
May 20, 2010
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By: EatingWell User
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!