Cheddar Cornmeal Biscuits

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Today was such a beautiful day! We spent a lot of time outside in the garden and also got to relax.  We decided to eat supper outside, and we loved the cheddar cornmeal biscuits.

  • 1 1/2 cups flour
  • 3/4 cup cornmeal
  • 1 Tbsp baking powder
  • pinch salt
  • 1/2 stick cold butter, diced
  • 1 egg
  • 2 Tbsp honey
  • 1/2 cup buttermilk
  • 1/2 cup shredded cheddar cheese

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Preheat oven to 350°F.  Combine flour, cornmeal, baking powder, and salt.  Blend in the butter with your fingers, then add the egg, honey and buttermilk.  Roll out and cut into biscuits, then place on a baking sheet and top with the shredded cheese.  Bake 12-15 minutes, until cheese begins to brown.

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6 Comments

Filed under Food, Living from Scratch, Recipes, Sustainable Living

6 Responses to Cheddar Cornmeal Biscuits

  1. I find myself bookmarking a lot of your recipes. They all just look so good!

    I have a love of biscuits I rarely indulge. This recipe may just be the inspiration that changes that. ;)

  2. Yum, yum! And your presentation is so professional . . . like in a “Country Living” magazine!

  3. Those look great. I’ll have to try them.

  4. Miliani

    My fiancee is currently serving in Iraq and been asking for home baked goods. I’ve been sending lots of cookies and bar cookies, but when I ran across this recipe, it gave me a whole new idea. I am sending these biscuits (vacuum packed) along with a couple of individual serving jars of honey and honey butter that I found at a gourmet store.

    Thank you!!!

    • Miliani- That’s so cool! I’m glad I could help you out. We have a friend who is serving in Iraq now, too. When does your fiance expect to come home? Also, how long does it take to get these treats to Iraq? I’m sure your fiance and his friends are so happy to see these treats from you arrive!

  5. Mary Kay Franklin

    Darling website. The biscuits simply look delicious. Going to prepare this evening. Keep up the enchantment and don’t you just love summer.

    Thank you for the treat.

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