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.
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.
6 Reviews for Cheddar Cornmeal Biscuits with Chives
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
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!
Been looking for a good biscuit recipe. Looks good!
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.
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