These chive-flecked cornmeal biscuits taste best made with extra-sharp Cheddar, but any type of Cheddar will work.
| Prep Time: | 20 minutes |
| Ready in: | 35 minutes |
| Yield: | 12 biscuits |
| Ease of Prep: | Easy |
| Recipe 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 | |
Recipe Directions
- 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.
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.
Health Advantages: low calorie, low carb, low cholesterol, low sodium, healthy weight.
| Nutrition Information | ||||||||
| Servings Per Recipe: 12 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 131 cal | Carbohydrate Servings: | 1 | |||||
| Carbohydrates: | 17 g | Dietary Fiber: | 1 g | Cholesterol: | 15 mg | |||
| Fat: | 5 g | Sodium: | 318 mg | Saturated Fat: | 3 g | |||
| Protein: | 4 g | Potassium: | 39 mg | Monounsaturated Fat: | 1 g | |||
| Exchanges: | 1 starch, 1 fat | |||||||
