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  • 12servings
  • 35minutes
  • 131calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cup(s) all-purpose flour

  2. 1/2 cup(s) cornmeal , preferably stone-ground (see Shopping Tip)

  3. 1 tablespoon(s) baking powder

  4. 1/2 teaspoon(s) baking soda

  5. 1/2 teaspoon(s) salt

  6. 1/4 teaspoon(s) freshly ground pepper

  7. 1/2 cup(s) shredded extra-sharp Cheddar cheese

  8. 2 tablespoon(s) cold butter , cut into 1/2-inch cubes

  9. 3/4 cup(s) reduced-fat sour cream

  10. 1/4 cup(s) finely chopped fresh chives

  11. 1 tablespoon(s) honey

  12. 4 tablespoon(s) low-fat milk

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°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.

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