Cheddar Cornmeal Biscuits with Chives
Recipe from EatingWell

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



by 1  person


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Ingredients
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    1 1/2  cups 
    all-purpose flour
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    1/2  cup 
    cornmeal, preferably stone-ground (see Shopping Tip)
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    1   tablespoon 
    baking powder
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    1/2  teaspoon 
    baking soda
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    1/2  teaspoon 
    salt
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    1/4  teaspoon 
    freshly ground pepper
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    1/2  cup 
    shredded extra-sharp Cheddar cheese
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    2   tablespoons 
    cold butter, cut into 1/2-inch cubes
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    3/4  cup 
    reduced-fat sour cream
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    1/4  cup 
    finely chopped fresh chives
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    1   tablespoon 
    honey, (optional)
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    8   tablespoons 
    low-fat milk

Directions
1.
Preheat oven to 400 degrees 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.
Shopping Tip:

1.
Find stone-ground cornmeal in the natural-food sections of supermarkets, in natural-foods stores or online at kingarthurflour.com and bobsredmill.com.
Nutrition information
Per Serving: cal. (kcal) 131, Fat, total (g) 5, chol. (mg) 15, sat. fat (g) 3, carb. (g) 17, Monosaturated fat (g) 1, fiber (g) 1, pro. (g) 4, sodium (mg) 318, Potassium (mg) 39, Starch () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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