Cheddar Cornmeal Biscuits with Chives Recipe

Name: Cheddar Cornmeal Biscuits with Chives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups flour, all-purpose; 1/2 cup cornmeal preferably stone-ground; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon black pepper freshly ground; 1/2 cup cheddar cheese, reduced-fat extra-sharp, shredded; 2 tablespoons butter cold, cut into 1/2-inch cubes; 3/4 cup sour cream, non-fat; 1/4 cup chives fresh, finely chopped; 1 tablespoon honey optional; 5 tablespoons milk, low-fat

Servings: persons

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

1
Preheat oven to 400F.
2
Combine flour, cornmeal, baking powder, baking soda, salt and pepper in a food processor.
3
Pulse a few times to mix.
4
Add cheese and butter and pulse again until the mixture looks pebbly with small oat-size lumps.
5
Transfer the mixture to a large bowl.
6
Add sour cream, chives and honey (if using) and stir with a rubber spatula until almost combined.
7
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.
8
Dont overmix.
9
On a lightly floured surface, lightly pat the dough into a rectangle about 9 by 5 inches and just over 1/2 inch thick.
10
Using a large chefs knife, divide the dough evenly into 12 biscuits.
11
Place on an ungreased baking sheet.
12
Bake the biscuits until lightly browned on top, 14 to 16 minutes.
13
Serve warm or at room temperature.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups flour, all-purpose, 1/2 cup cornmeal preferably stone-ground, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Cheddar Cornmeal Biscuits with Chives falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cheddar Cornmeal Biscuits with Chives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions