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Cheddar Cornmeal Biscuits with Chives

 
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Cheesy, moist and delicious! These biscuits are certainly one of the best ones we have ever had.

Yield

12

servings

Prep

10

min

Cook

16

min

Ready

30

min

Low Cholesterol, Trans-fat Free
 

Ingredients

355 ml all-purpose flour
118 ml cornmeal
preferably stone-ground
15 ml baking powder
2.5 ml baking soda
2.5 ml salt
1.3 ml black pepper
freshly ground
*
118 ml cheddar cheese, reduced-fat
extra-sharp, shredded
*
30 ml butter
cold, cut into 1/2-inch cubes
177 ml sour cream, non-fat
59 ml chives
fresh, finely chopped
*
15 ml honey
optional
75 ml milk, low-fat

Directions

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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.

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* not incl. in nutrient facts

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Nutrition Facts

Serving Size 47g (1.7 oz)
Amount per Serving
Calories 12031% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 146mg 6%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 3% Vitamin C 0%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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