Cheddar Cornmeal Biscuits with Chives

These chive-flecked cornmeal biscuits taste best made with extra-sharp Cheddar, but any type of Cheddar will work.

12 biscuits


Active Time: 20 minutes

Total Time: 35 minutes


Ingredients


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

Preparation


1.Preheat oven to 400°F.

2.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.

3.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.

4.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.

5.Bake the biscuits until lightly browned on top, 14 to 16 minutes. Serve warm or at room temperature.

Tips & Notes

Shopping tip: Find stone-ground cornmeal in the natural-food sections of supermarkets, in natural-foods stores or online at kingarthurflour.com and bobsredmill.com.

Nutrition

Per serving: 131 calories; 5 g fat (3 g sat, 1 g mono); 15 mg cholesterol; 17 g carbohydrates; 4 g protein; 1 g fiber; 318 mg sodium; 39 mg potassium.

1 Carbohydrate Serving
Exchanges: 1 starch, 1 fat