Cheesy Cornmeal Biscuits

We got a recipe in the mail (from our credit union of all places) and I decided to try it out. These are really good with a meal-sized salad! Recipe makes 12 biscuits. 1 1/2 Cup all purpose flour 1/2 Cup cornmeal (stoneground preferred) 1/2 Cup shredded extra sharp cheddar 1 Tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 3/4 Cup sour cream 1/4 Cup milk 2 Tablespoons butter 2 Tablespoons honey (optional ingredients) 1/4 Cup finely chopped fresh chives 1/4 teaspoon fresh ground pepper Heat oven to 400° F. Mix all dry ingredients in a bowl. Cut butter and cheese into the dry mix with a pastry cutter or fork until the blend looks like pea size crumbs. Stir in honey, sour cream, and milk and stir until uniform. Turn onto a lightly floured surface and pat until dough is about 1/2 inch thick. Cut into 12 equal size biscuits. Place onto an ungreased cookie sheet about 1/2 inch apart. Bake 14-16 minutes at 400° F or until lightly browned. Serve warm or at room temperature.

Cornmeal Biscuits

© Diana Christopher 2010-2020

Cheesy Cornmeal Biscuits

We got a recipe in the mail (from our credit union of all places) and I decided to try it out. These are really good with a meal-sized salad! Recipe makes 12 biscuits. 1 1/2 Cup all purpose flour 1/2 Cup cornmeal (stoneground preferred) 1/2 Cup shredded extra sharp cheddar 1 Tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 3/4 Cup sour cream 1/4 Cup milk 2 Tablespoons butter 2 Tablespoons honey (optional ingredients) 1/4 Cup finely chopped fresh chives 1/4 teaspoon fresh ground pepper Heat oven to 400° F. Mix all dry ingredients in a bowl. Cut butter and cheese into the dry mix with a pastry cutter or fork until the blend looks like pea size crumbs. Stir in honey, sour cream, and milk and stir until uniform. Turn onto a lightly floured surface and pat until dough is about 1/2 inch thick. Cut into 12 equal size biscuits. Place onto an ungreased cookie sheet about 1/2 inch apart. Bake 14-16 minutes at 400° F or until lightly browned. Serve warm or at room temperature.

Cornmeal Biscuits

© Diana Christopher 2010-2016