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overhead view of Cheddar and Chive Cornmeal Biscuits in a towel-lined basket

Cheddar and Chive Cornmeal Biscuits

Cheddar and Chive Cornmeal Biscuits are great for a dinner side, a savory snack, or a breakfast treat.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 15 biscuits
Course: biscuits
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 2 1/4 teaspoons baking powder
  • 2 teaspoons granulated sugar
  • 2 teaspoons minced fresh chives
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cold and cut into small cubes
  • 3/4 cup buttermilk
  • 1/2 cup shredded Cheddar cheese sharp, mild, whatever your preference
  • 1 tablespoon unsalted butter melted

Equipment

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone liner.
  2. Whisk together the flour, corn meal, sugar, chives, baking powder, and salt.
  3. Add the butter, and mix with a pastry blender or a fork until the mixture forms coarse crumbs.
  4. Stir in the buttermilk and cheese, mixing until thoroughly moistened.
  5. Transfer the dough to a lightly floured surface. Knead 4 or 5 times, just until the dough comes together.
  6. Roll out the dough to 3/4-inch thickness. Use a 2-inch biscuit cutter to cut into rounds. Gather and re-roll the dough once and continue cutting out biscuits.* Place the biscuits on the prepared pan, leaving about 2 inches between each.
  7. Bake 12 to 15 minutes or until golden brown. Place the pan on a wire rack to cool.
  8. Brush the tops of the warm biscuits with melted butter.

Notes

  • *Your yield may vary depending on how efficiently you cut out the biscuits.
  • Store in an airtight container at room temperature up to 2 days.
  • Recipe adapted from White Lily.

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