Cheddar Cornmeal Biscuits with Chives

If you have roughly 35 minutes to spend in the kitchen, Cheddar Cornmeal Biscuits with Chives might be a great lacto ovo vegetarian recipe to try. One serving contains 146 calories, 4g of protein, and 6g of fat. This recipe serves 12. For 27 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 1398 people were glad they tried this recipe. This recipe from Eating Well requires low fat milk, flour, salt, and cornmeal. Many people really liked this side dish. Taking all factors into account, this recipe earns a spoonacular score of 28%, which is rather bad. Users who liked this recipe also liked Sour Cream Cheddar and Chives Drop Biscuits, Cornmeal Cheddar Biscuits, and Cheddar-Jalapeño Cornmeal Biscuits.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 tablespoon baking powder

1/2 teaspoon baking soda

2 tablespoons cold butter, cut into 1/2-inch cubes

1/2 cup cornmeal, preferably stone-ground (see Shopping Tip)

1 1/2 cups all-purpose flour

1/4 cup finely chopped fresh chives

1 tablespoon honey, (optional)

3-5 tablespoons low-fat milk

3/4 cup reduced-fat sour cream

1/4 teaspoon freshly ground pepper

1/2 teaspoon salt

1/2 cup shredded extra-sharp Cheddar cheese

Equipment:

oven

food processor

bowl

spatula

chefs knife

baking sheet

Cooking instruction summary:

Preheat oven to 400F.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.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. Dont overmix.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 chefs knife, divide the dough evenly into 12 biscuits. Place on an ungreased baking sheet.Bake the biscuits until lightly browned on top, 14 to 16 minutes. Serve warm or at room temperature.

 

Step by step:


1. Preheat oven to 400F.

2. Combine flour, cornmeal, baking powder, baking soda, salt and pepper in a food processor. Pulse a few times to mix.

3. Add cheese and butter and pulse again until the mixture looks pebbly with small oat-size lumps.

4. Transfer the mixture to a large bowl.

5. Add sour cream, chives and honey (if using) and stir with a rubber spatula until almost combined.

6. 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. Dont overmix.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 chefs knife, divide the dough evenly into 12 biscuits.

7. Place on an ungreased baking sheet.

8. Bake the biscuits until lightly browned on top, 14 to 16 minutes.

9. Serve warm or at room temperature.


Nutrition Information:

Quickview
146k Calories
4g Protein
5g Total Fat
20g Carbs
1% Health Score
Limit These
Calories
146k
7%

Fat
5g
9%

  Saturated Fat
3g
20%

Carbohydrates
20g
7%

  Sugar
1g
2%

Cholesterol
15mg
5%

Sodium
201mg
9%

Get Enough Of These
Protein
4g
8%

Phosphorus
139mg
14%

Calcium
106mg
11%

Vitamin B1
0.15mg
10%

Selenium
6µg
10%

Folate
34µg
9%

Manganese
0.16mg
8%

Vitamin B2
0.13mg
8%

Iron
1mg
6%

Vitamin B3
1mg
6%

Potassium
184mg
5%

Fiber
1g
4%

Vitamin A
196IU
4%

Zinc
0.57mg
4%

Magnesium
14mg
4%

Vitamin B6
0.06mg
3%

Copper
0.05mg
2%

Vitamin K
2µg
2%

Vitamin B12
0.12µg
2%

Vitamin B5
0.15mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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