Cheddar Cornmeal Biscuits with Chives
From EatingWell: July/August 2008
These chive-flecked cornmeal biscuits taste best made with extra-sharp Cheddar, but any type of Cheddar will work.
- 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
- Preheat oven to 400°F.
- 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 & Notes
- 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.
Per serving: 131 calories; 5 g fat (3 g sat, 1 g mono); 15 mg cholesterol; 17 g carbohydrates; 4 g protein; 1 g fiber; 318 mg sodium; 39 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1 starch, 1 fat
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- Total Time
- 45 minutes or less
- 8 or more
- Preparation/ Technique
- Type of Dish
- Baked Goods, other
- Ease of Preparation
- July/August 2008