These biscuits make a great addition to a summer picnic or back yard barbecue. We have demonstrated this recipe at several cooking classes and were a hit!
We used Golden Ears Cheesecrafters cheddar and butter in this recipe, along with fresh herbs from Backyard Farms and local pasture raised chicken eggs.
Cornmeal and cheddar biscuits
Yields 8-12 biscuits
1 ½ cups flour
1 cup cornmeal
2 ½ tsp baking powder
2 tsp sugar
1 tsp salt
2 tsp black pepper
2 Tablespoons chopped fresh herbs
6 T butter, cold and cut up
1 ½ cheddar
2 eggs, lightly beaten
2/3 cup milk
1 egg white
½ cup cheddar
Combine flour, cornmeal, baking powder, sugar, salt, 2tsp ground black pepper, and fresh herbs. Cut in butter, add the eggs and milk; fold in 1 ½ cup cheddar.
Form into desired shapes and sizes
Brush with egg whites, and top with remaining cheddar and black pepper
Bake at 350-375 degrees 15-18 minutes