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Cheddar Cornmeal Biscuits with Chives




Source of Recipe


RV club member


List of Ingredients




1-1/2 cups all-purpose flour
1/2 cup cornmeal, preferably stone-ground;
1 tbsp. baking powder
1/2 tsp. each baking soda, salt
1/4 tsp. freshly ground pepper
1/2 cup shredded extra-sharp cheddar cheese
2 tbsp. cold butter or margarine, cut into 1/2" cubes
3/4 cup reduced-fat sour cream
1/4 cup finely chopped fresh chives
1 tbsp. honey, optional
3- 5 tbsp. low-fat milk


Recipe




Heat oven to 400° F. (200º C). 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 mixture looks pebbly with small oat-size lumps. Transfer mixture to a large bowl. Add sour cream, chives and honey, and stir with a rubber spatula until almost combined. Add 3 tbsp. milk, stirring, just until the dough comes together; add more milk as needed until dough holds together in a shaggy mass. Don’t overmix. On a lightly-floured surface, lightly pat dough into a rectangle about 9x5" and just over 1/2" thick. Using a large chef’s knife, divide dough evenly into 12 biscuits. Place on an ungreased baking sheet. Bake until lightly browned on top, 14 - 16 minutes. Serve warm or at room temperature, buttered. Makes 12 biscuits.