I started to put the cornmeal away when I thought to mix some in with the flour for my biscuits. Then I decided to add some cheese as well because when I made these mini cheddar biscuits they were a huge hit.
I was very pleased with how well these turned out. They were buttery and rich but still light and fluffy. I made drop biscuits but you could roll them and cut them if you want a more traditional look.
This recipe only makes 6 biscuits but feel free to double it.
The biscuits freeze well and are also good for breakfast the next day.
Cheese Cornmeal Biscuits
3/4 c. flour
1/4 c. cornmeal
1 1/2 t. baking powder
1 t. sugar
4 T. cold butter, cut into dice
1/4 c. Mexican blend shredded cheese
1/2 c. milk
Combine the flour, cornmeal, baking powder, sugar and salt in a large bowl. Place the butter in the bowl and combine using a pastry cutter, until mixture is crumbly and the butter is like small pebbles. Stir in the cheese and milk. Drop onto a parchment lined baking sheet to make 6 biscuits of the same size. (I used a 1/4 c. measure). Bake in a preheated 450* oven for 12-15 minutes or until golden brown. Print Recipe
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