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Cheddar Cornmeal Biscuits with Chives

July/August 2008

Your rating: None Average: 3.9 (62 votes)

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



READER'S COMMENT:
"Been looking for a good biscuit recipe. Looks good! "
Cheddar Cornmeal Biscuits with Chives

7 Reviews for Cheddar Cornmeal Biscuits with Chives

01/14/2015
Anonymous
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.

Easy to make
Comments
04/28/2014
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.

Quick to make; easy; tender; flavorful
Comments
10/09/2011
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

YUMMY
Comments
05/24/2011
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!

Comments
12/01/2010
Anonymous

Been looking for a good biscuit recipe. Looks good!

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