Cheddar Cornmeal Biscuits with Chives
Cheesy, moist and delicious! These biscuits are certainly one of the best ones we have ever had.
Ingredients
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
cornmeal
preferably stone-ground |
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
* |
| ½ | cup |
cheddar cheese, reduced-fat
extra-sharp, shredded |
* |
| 2 | tablespoons |
butter
cold, cut into 1/2-inch cubes |
|
| ¾ | cup |
sour cream, non-fat
|
|
| ¼ | cup |
chives
fresh, finely chopped |
* |
| 1 | tablespoon |
honey
optional |
|
| 5 | tablespoons |
milk, low-fat
|
Directions
Preheat oven to 400℉ (200℃) 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 ½ 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.
Nutrition Facts
Serving Size 47g (1.7 oz)
