Cheddar Cornmeal Biscuits

Food, Recipe

Flaky, cheesy biscuits with chives. Prep 15 min, bake 15 min at 450°F.

Ingredients

  • 240 grams all-purpose flour
  • 156 grams yellow cornmeal
  • 5 teaspoons baking powder
  • 0.5 teaspoons baking soda
  • 0.5 teaspoons table salt
  • 113 grams unsalted butter, cold, cubed
  • 240 milliliters cold buttermilk
  • 113 grams shredded cheddar cheese
  • 3.5 tablespoons chopped fresh chives

Steps

  1. Prep oven and pan: Preheat oven to 450°F (230°C). Line a cookie sheet with parchment or a silicone mat, or use a cast iron skillet or lightly greased round cake pan.
  2. Mix dry ingredients: Whisk together 240 grams all-purpose flour, 156 grams yellow cornmeal, 5 teaspoons baking powder, 0.5 teaspoons baking soda and 0.5 teaspoons table salt in a bowl.
  3. Cut in the butter: Work 113 grams unsalted butter, cold, cubed into the dry mix with fingertips or a pastry blender until pea-sized pieces remain. It should look crumbly with visible butter.
  4. Add cheese and chives: Stir in 113 grams shredded cheddar cheese and 3.5 tablespoons chopped fresh chives until evenly distributed.
  5. Add buttermilk: Pour in 240 milliliters cold buttermilk and stir until a shaggy dough forms. If dry, add 1 more tablespoon of buttermilk.
  6. Laminate the dough: Turn the sticky dough onto a lightly floured surface and gently bring it together. Press into a rough ½-inch layer, fold in thirds, and repeat 3 times for flaky layers.
  7. Cut the biscuits: Pat dough into a ¾- to 1-inch thick circle. Press a floured 2½- to 3-inch cutter straight down without twisting. Re-pat scraps and cut the rest, for about 8 biscuits.
  8. Bake: Place on the prepared pan, close together for tall pull-apart sides or spaced apart for crispier edges. Bake in the center of the oven until golden brown.
  9. Cool and serve: Rest on the pan for 5 minutes, then move to a rack. Serve warm, brushed with melted butter.

Notes

Keep butter and buttermilk cold and handle the dough minimally. Weigh the flour; too much makes dry biscuits. Don’t twist the cutter. Storage: fridge up to 1 week, freezer up to 3 months. Unbaked cut biscuits can be frozen and baked from frozen with a few extra minutes. Swaps: white cornmeal, or Swiss/gouda/Monterey Jack for the cheddar.