Sunday, May 15, 2005

Cheddar Cornmeal Biscuits with Chives

Cheddar Cornmeal Biscuits with Chives (Adapted from Eating Well)

1 1/2 cups all-purpose flour
1/2 cup stone-ground cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 ounces shredded extra-sharp Cheddar cheese
2 tablespoons cold butter, cut into 1/2" cubes
3/4 cup sour cream
1/4 cup finely chopped fresh chives
1 tablespoon honey
3 to 5 tablespoons milk

Preheat oven to 400

In a food processor, add flour, cornmeal, baking powder, baking soda, salt and pepper - pulse a few times to combine. Add cheese and butter - pulse just until the mixture resembles coarse crumbs. Scoop the mixture into a large bowl.

In a medium bowl, whisk together sour cream, chives and honey. Pour into the dry ingredients and stir until almost combined. Add 3 tablespoons milk, stirring, just until the dough comes together - if it is too dry, add more milk as needed until the dough holds together in a shaggy mass. Do not over-mix.

Scoop the dough onto a lightly floured surface - gently pat the dough into a 9" x 5" rectangle. Using a sharp knife, evenly cut the dough into 12 biscuits and transfer them to a parchment-lined baking sheet.

Bake until the biscuits are lightly browned on top, about 14 to 16 minutes.

Makes 12 biscuits.

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