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Home » Muffins & Bread » Cheddar-Chive Cornmeal Biscuits

Cheddar-Chive Cornmeal Biscuits

Published: Feb 28, 2014 · Modified: Feb 22, 2018 by Allison · 2 Comments

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Flaky, buttery biscuits loaded with cheddar cheese and savory chives.

A close up of a biscuit on a plate.
There’s something therapeutic about making homemade biscuits. Working the dough with your hands, patting it out and cutting it  – it’s like kitchen therapy. We’re battling colds in our house and although that usually means I don’t feel like cooking or baking, biscuits are the exception. And these biscuits are simply perfect. They are tender and buttery, with a slight crunch from the cornmeal and a light sharpness from the cheddar cheese and chives.

These are great paired with tomato soup or alongside a salad, and I can only imagine how good they would be smothered in sausage gravy. These just beg to be eaten warm while the cheese is still slightly melted. I might have devoured one (or more) straight from the oven with a tiny smear of salted butter. Aahhh, heaven!
Biscuit on a plate with tomato soup in the background.

Biscuit on a plate with tomato soup in the background.

Cheddar-Chive Cornmeal Biscuits

Flaky, buttery biscuits loaded with cheddar cheese and savory chives.
5 from 1 vote
Print Pin SaveSaved!
Course: Breakfast, Side Dish
Cuisine: American
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 12
Calories: 195kcal
Author: Allison - Celebrating Sweets

Ingredients

  • 1 ½ cups all purpose flour
  • ⅔ cup cornmeal
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 heaping cup shredded sharp cheddr
  • 4 tablespoons cold butter, cut into ½ inch cubes
  • ¾ cup sour cream, I used light sour cream
  • 3 tablespoons finely chopped fresh chives
  • 3-5 tablespoons cream or half and half, plus additional for brushing on top

Instructions

  • Preheat oven to 400. Combine flour, cornmeal, baking powder, baking soda and salt in a food processor fitted with a metal blade. Pulse several times to incorporate the ingredients. Add cheese and butter and pulse several more times, until the mixture looks pebbly with pea-sized lumps. Dump the mixture into a large bowl.
  • Add sour cream and chives to the mixture and stir it with a rubber spatula until just combined. Add 3 tablespoons of cream and stir until the dough just starts to come together. Add another tablespoon or two of cream, if needed. Mix the dough with your hands to help it come together, being careful not to overmix it.
  • On a lightly floured surface, gently pat the dough into a 9x5 inch rectangle that is a little more than ½ an inch thick. Using a biscuit cutter or sharp knife, cut into 12 biscuits.
  • Place the biscuits on a baking sheet and brush the tops lightly with some cream (this will help the tops brown). You can also sprinkle the tops with salt and freshly ground pepper if you'd like.
  • Bake the biscuits for 12-15 minutes, until lightly browned on the tops and bottoms. Serve warm.

Notes

Loosely adapted from EatingWell

Nutrition

Calories: 195kcal | Carbohydrates: 19g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 297mg | Potassium: 180mg | Fiber: 1g | Vitamin A: 315IU | Vitamin C: 0.2mg | Calcium: 134mg | Iron: 1.2mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

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Comments

  1. Trisha Sease

    November 18, 2017 at 7:15 am

    5 stars
    These were absolutely wonderful! I subbed gluten free flour bc we are celiacs, and I added diced ham. They baked up so fluffy with a nice crunch on the edges. Definitely making these again!

    Reply
    • Celebrating Sweets

      November 18, 2017 at 12:43 pm

      I’m so happy to hear that. Thanks for sharing your adaptations. Happy holidays!

      Reply

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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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