Cheese-Filled Cornmeal Biscuits – a delicious recipe with flour, cornmeal, Baking Powder, salt, cold shortening, 'S. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 450F.
2
Mix first 4 ingredients in large bowl until well blended.
3
Cut in shortening with pastry blender or 2 knives or until mixture resembles coarse crumbs.
4
Mix sour cream and milk.
5
Add to flour mixture; stir with fork just until mixture forms soft dough.
6
(Do not overmix.)
7
Knead on lightly floured baking sheet 10 times or until smooth.
8
Pat or roll out dough to 12x8-inch rectangle.
9
Cut into 12 (4x2-inch) rectangles with pizza wheel.
10
Place 1 cheese cube about 3/4 inch from edge of 1 short side of each rectangle.
11
Brush edges of dough with water; fold dough over cheese to form 2-inch square.
12
Firmly pinch edges of dough together to seal.
13
Arrange evenly on baking sheet.
14
Bake 12 to 15 min.
15
or until lightly browned.
311
kcal
Calories
17
g
Fat
30
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1-1/2 cups flour, 1/2 cup cornmeal, 1 Tbsp. CALUMET Baking Powder, 1/2 tsp. salt, and more.
Yes, Cheese-Filled Cornmeal Biscuits 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.
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