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    Cheddar Cornmeal Biscuits With Chives

    These chive-flecked cornmeal biscuits taste best made with extra-sharp Cheddar, but any type of Cheddar will work.


    • 1 1/2 cups all-purpose flour
    • 1/2 cup cornmeal, preferably stone-ground (see Shopping Tip)
    • 1 tablespoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground pepper
    • 1/2 cup shredded extra-sharp Cheddar cheese
    • 2 tablespoons cold butter, cut into 1/2-inch cubes
    • 3/4 cup reduced-fat sour cream
    • 1/4 cup finely chopped fresh chives
    • 1 tablespoon honey, (optional)
    • 3-5 tablespoons low-fat milk


    Step 1
    Preheat oven to 400°F.
    Step 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.
    Step 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.
    Step 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.
    Step 5
    Bake the biscuits until lightly browned on top, 14 to 16 minutes. Serve warm or at room temperature.


    Shopping tip: Find stone-ground cornmeal in the natural-food sections of supermarkets, in natural-foods stores or online at and

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