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Cheddar and Chive Cornmeal Biscuits
Cheddar and Chive Cornmeal Biscuits are great for a dinner side, a savory snack, or a breakfast treat.
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 cup (69 g) cornmeal
- 2 1/4 teaspoons baking powder
- 2 teaspoons granulated sugar
- 2 teaspoons minced fresh chives
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, cold and cut into small cubes
- 3/4 cup (180 ml) buttermilk
- 1/2 cup shredded Cheddar cheese, sharp, mild, whatever your preference
- 1 tablespoon unsalted butter, melted
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Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone liner.
- Whisk together the flour, corn meal, sugar, chives, baking powder, and salt.
- Add the butter, and mix with a pastry blender or a fork until the mixture forms coarse crumbs.
- Stir in the buttermilk and cheese, mixing until thoroughly moistened.
- Transfer the dough to a lightly floured surface. Knead 4 or 5 times, just until the dough comes together.
- 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.
- Bake 12 to 15 minutes or until golden brown. Place the pan on a wire rack to cool.
- 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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