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Cheddar Cornmeal Biscuits with Chives

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  35 Minutes
  12 biscuits
These chive-flecked cornmeal biscuits taste best made with extra-sharp Cheddar, but any type of Cheddar will work.
1 1/2 cups  all-purpose flour
1/2 cup  cornmeal, preferably stone-ground (see Shopping Tip)
1 tablespoon  baking powder
1/2 teaspoon  baking soda
1/2 teaspoon  salt
1/4 teaspoon  freshly ground pepper
1/2 cup  shredded extra-sharp cheddar cheese
2 tablespoons  cold butter, cut into 1/2-inch cubes
3/4 cup  reduced-fat sour cream
1/4 cup  finely chopped fresh chives
1 tablespoon  honey (optional)
3-5 tablespoons  low-fat milk
Cheddar Cornmeal Biscuits with Chives Recipe at
Preheat oven to 400°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 1/2 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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2009
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   12 biscuits
Calories: 131
Fat. Total: 5g
Protein: 4g
Carbohydrates, Total: 17g
Fat, Saturated: 3g
Fiber: 1g
Cholesterol: 15mg
Sodium: 318mg
% Cal. from Fat: 34%
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