Cheddar Cornmeal Biscuits with Chives
- Active Time 20m
- Total Time 35m
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
Preheat the oven to 400 degrees F.
Combine the flour, cornmeal, baking powder, baking soda, salt and pepper in a food processor. Pulse a few times to mix. Add the cheese and butter and pulse again until the mixture looks pebbly with small oat-size lumps. Transfer the mixture to a large bowl.
Add the 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 x 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, 14-16 minutes. Serve warm or at room temperature.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
131 calories; 5g total fat; 3g total saturated fat; 15mg cholesterol; 318mg sodium; 17g carbohydrates; 1g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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