Cheddar Biscuits - Celebrating Sweets

Published: Feb 28, 2014 · Modified: Feb 22, 2018 by Allison · 2 Comments

Flaky, buttery biscuits loaded with cheddar cheese and savory chives.

A close up of a biscuit on a plate.
There’s something therapeutic about making homemade biscuits. Working the dough with your hands, patting it out and cutting it – it’s like kitchen therapy. We’re battling colds in our house and although that usually means I don’t feel like cooking or baking, biscuits are the exception. And these biscuits are simply perfect. They are tender and buttery, with a slight crunch from the cornmeal and a light sharpness from the cheddar cheese and chives.

These are great paired with tomato soup or alongside a salad, and I can only imagine how good they would be smothered in sausage gravy. These just beg to be eaten warm while the cheese is still slightly melted. I might have devoured one (or more) straight from the oven with a tiny smear of salted butter. Aahhh, heaven!
Biscuit on a plate with tomato soup in the background.

Recipe

Biscuit on a plate with tomato soup in the background.

Cheddar-Chive Cornmeal Biscuits

Flaky, buttery biscuits loaded with cheddar cheese and savory chives.

5 from 1 vote

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Course: Breakfast, Side Dish

Cuisine: American

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Servings: 12

Calories: 195kcal

Author: Allison - Celebrating Sweets

Ingredients

Instructions

Preheat oven to 400. Combine flour, cornmeal, baking powder, baking soda and salt in a food processor fitted with a metal blade. Pulse several times to incorporate the ingredients. Add cheese and butter and pulse several more times, until the mixture looks pebbly with pea-sized lumps. Dump the mixture into a large bowl.
Add sour cream and chives to the mixture and stir it with a rubber spatula until just combined. Add 3 tablespoons of cream and stir until the dough just starts to come together. Add another tablespoon or two of cream, if needed. Mix the dough with your hands to help it come together, being careful not to overmix it.
On a lightly floured surface, gently pat the dough into a 9x5 inch rectangle that is a little more than ½ an inch thick. Using a biscuit cutter or sharp knife, cut into 12 biscuits.
Place the biscuits on a baking sheet and brush the tops lightly with some cream (this will help the tops brown). You can also sprinkle the tops with salt and freshly ground pepper if you'd like.
Bake the biscuits for 12-15 minutes, until lightly browned on the tops and bottoms. Serve warm.