Cheddar Cornmeal Biscuits with Chives
If you have roughly 35 minutes to spend in the kitchen, Cheddar Cornmeal Biscuits with Chives might be a great lacto ovo vegetarian recipe to try. One serving contains 146 calories, 4g of protein, and 6g of fat. This recipe serves 12. For 27 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 1398 people were glad they tried this recipe. This recipe from Eating Well requires low fat milk, flour, salt, and cornmeal. Many people really liked this side dish. Taking all factors into account, this recipe earns a spoonacular score of 28%, which is rather bad. Users who liked this recipe also liked Sour Cream Cheddar and Chives Drop Biscuits, Cornmeal Cheddar Biscuits, and Cheddar-Jalapeño Cornmeal Biscuits.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons cold butter, cut into 1/2-inch cubes
1/2 cup cornmeal, preferably stone-ground (see Shopping Tip)
1 1/2 cups all-purpose flour
1/4 cup finely chopped fresh chives
1 tablespoon honey, (optional)
3-5 tablespoons low-fat milk
3/4 cup reduced-fat sour cream
1/4 teaspoon freshly ground pepper
1/2 teaspoon salt
1/2 cup shredded extra-sharp Cheddar cheese
Equipment:
oven
food processor
bowl
spatula
chefs knife
baking sheet
Cooking instruction summary:
Preheat oven to 400F.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. Dont 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 chefs 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.
Step by step:
1. Preheat oven to 400F.
2. Combine flour, cornmeal, baking powder, baking soda, salt and pepper in a food processor. Pulse a few times to mix.
3. Add cheese and butter and pulse again until the mixture looks pebbly with small oat-size lumps.
4. Transfer the mixture to a large bowl.
5. Add sour cream, chives and honey (if using) and stir with a rubber spatula until almost combined.
6. 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. Dont 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 chefs knife, divide the dough evenly into 12 biscuits.
7. Place on an ungreased baking sheet.
8. Bake the biscuits until lightly browned on top, 14 to 16 minutes.
9. Serve warm or at room temperature.
Nutrition Information:
covered percent of daily need
