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

Source: EatingWell Magazine, July/August 2008

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Recipe Summary test

total:
35 mins
Servings:
12

Nutrition Profile:

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Ingredients

Ingredient Checklist

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

1 biscuit
132 calories; protein 3.4g; carbohydrates 17.4g; dietary fiber 0.8g; sugars 0.3g; fat 5.4g; saturated fat 3.2g; cholesterol 14.9mg; vitamin a iu 215.4IU; vitamin c 0.7mg; folate 49.7mcg; calcium 74.8mg; iron 0.9mg; magnesium 12.4mg; potassium 60.6mg; sodium 327mg; thiamin 0.2mg.

1 starch, 1 fat

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