Cheese Cornmeal Biscuits

The other day I made White Chicken Chili for dinner and had intended on serving corn bread along with it but my hens are molting right now and I am not getting any eggs.  It is hard to make corn bread without eggs.  I didn't have time to make a yeast bread so I thought I would make biscuits instead.

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

pinch salt

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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