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The aroma hits you first as the oven door opens—warm, comforting, and utterly irresistible. I’m excited to share my Cheddar Cornmeal Biscuits recipe, a delightful treat that showcases the wonderful flavors of cheddar cheese and fresh chives, all wrapped in a tender, buttery biscuit. What’s truly fantastic about these biscuits is that they can be ready in just 30 minutes, making them perfect for a quick breakfast or a cozy dinner side. Not only do they bring a satisfying crunch from the cornmeal, but they also have the versatility to transform into an amazing breakfast sandwich with your favorite fillings. Are you ready to whip up a batch and fill your kitchen with deliciousness?
Why Are These Biscuits So Irresistible?
Flaky texture: Each bite is soft and tender, lending a comforting richness that will make you crave more.
Savory flavor: The harmonious blend of cheddar cheese and fresh chives creates an explosion of taste, making these biscuits a standout at any meal.
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Quick prep: Ready in just 30 minutes, they’re perfect for busy mornings or unexpected guests.
Versatile dish: Enjoy them as a side for chili or soup, or transform them into delicious breakfast sandwiches with eggs and bacon. For an extra treat, check out my Nutella Churro Biscuits as a delightful dessert option!
Crowd-pleaser: Everyone will love them, whether served fresh from the oven or reheated later; they maintain their deliciousness.
Cheddar Cornmeal Biscuits Ingredients
For the Biscuits
• All-Purpose Flour – Provides structure for the biscuits; no substitutions recommended for best results.
• Yellow Cornmeal – Adds color and texture; feel free to experiment with white cornmeal for a different flavor profile.
• Baking Powder – Acts as a leavening agent to help the biscuits rise; ensure freshness for optimal results.
• Baking Soda – Balances acidity with buttermilk, contributing to a light, fluffy texture.
• Table Salt – Enhances flavor; fine sea salt can serve as a substitute.
• Unsalted Butter (cold, cubed) – Contributes to tenderness and flakiness; keep it cold for the best biscuit quality—chilled shortening is a dairy-free alternative.
• Cold Buttermilk – Provides moisture and helps create a fluffy texture; yogurt or milk mixed with a splash of vinegar can work in a pinch.
• Shredded Cheddar Cheese – Adds cheesy flavor, richness, and moisture; increase to 1.25 cups for a cheesier biscuit experience.
• Chopped Fresh Chives – Brings added flavor and freshness; can be replaced with green onions if desired.
Step‑by‑Step Instructions for Cheddar Cornmeal Biscuits
Step 1: Preheat the Oven
Begin by preheating your oven to 450°F (232°C). This high temperature is essential for achieving that perfect golden brown finish on your Cheddar Cornmeal Biscuits. While the oven is heating, prepare a baking sheet or a cast-iron pan by lining it with parchment paper to prevent sticking.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, and table salt. This blend will form the backbone of your biscuits. Whisking evenly distributes the leavening agents, ensuring a nice rise as they bake. Look for a uniform mixture that hints at the delightful texture to come.
Step 3: Cut in the Butter
Add the cold, cubed unsalted butter into the dry mixture. Using a pastry cutter or forks, cut the butter into the flour mixture until it resembles coarse crumbs with bits no larger than pea-sized. Keeping the butter cold is key to achieving tender, flaky biscuits. The crumbly texture indicates that you’re on the right track to deliciousness!
Step 4: Mix in Cheese and Chives
Gently fold in the shredded cheddar cheese and chopped fresh chives into the flour mixture. The cheese adds a savory richness, while the chives contribute a pop of freshness. Ensure that the cheese is evenly distributed throughout the mixture, making every bite of your Cheddar Cornmeal Biscuits flavorful and delightful.
Step 5: Add Buttermilk
Slowly pour in the cold buttermilk and mix until just combined, forming a shaggy dough. If the dough seems too dry, add a bit more buttermilk a tablespoon at a time until the mixture is moist and slightly sticky. This moisture is vital for the fluffy texture you’ll savor in each biscuit.
Step 6: Knead the Dough
Lightly dust a clean surface with flour, then turn the dough out onto it. Knead the dough gently just a few times until it comes together in a soft, slightly sticky ball. Be careful not to over-knead, as you want to maintain those lovely flaky layers that will make your Cheddar Cornmeal Biscuits simply irresistible.
Step 7: Roll and Cut the Biscuits
Using a rolling pin, roll the dough out to about 3/4 to 1 inch thick. With a biscuit cutter or glass, cut out biscuits and place them on your prepared baking sheet. Avoid twisting the cutter to ensure the biscuits hold their shape as they rise. Gather any scraps and re-roll to cut out additional biscuits.
Step 8: Bake to Perfection
Transfer your biscuits to the preheated oven and bake for about 15 minutes or until they are golden brown on top. You’ll want to keep an eye on them during the last few minutes for that perfect hue. Once done, the aroma of fresh, cheesy biscuits will fill your kitchen and tempt your taste buds!
Step 9: Cool and Serve
Remove the baked Cheddar Cornmeal Biscuits from the oven and let them cool for about 5 minutes on a wire rack. This brief cooling will enhance their texture. Serve them warm, perfect as a side or for transforming into hearty breakfast sandwiches with your favorite fillings.
Cheddar Cornmeal Biscuits: Customize Your Batch!
Feel free to get creative and make these biscuits uniquely yours with these delightful substitutions and additions!
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Aged Cheddar: Use aged cheddar for a sharper, more intense flavor that complements the cornmeal beautifully. This variation will elevate the taste profile, bringing a gourmet touch to your biscuits.
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Pepper Jack: For those who crave a little heat, swap in pepper jack cheese. The spicy kick will turn your biscuits into a delightful treat that pairs wonderfully with soups or as a standalone snack.
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Fresh Herbs: Experiment by replacing chives with fresh rosemary or thyme. These aromatic herbs add a new flavor dimension and infuse the biscuits with a lovely fragrance.
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Bacon Lovers: Add crumbled, cooked bacon to the dough for a smoky, savory twist. These tasty morsels will make your biscuits even more indulgent!
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Jalapeños: Feeling adventurous? Fold in diced jalapeños for a spicy kick. This adds both heat and an exciting flavor contrast against the cheddar cheese.
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Extra Cornmeal: For added texture, increase the amount of yellow cornmeal. This tweak enhances the crunchy bite that cornmeal brings to the table.
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Sweet Variations: If you’re feeling sweet, try adding honey into the buttermilk mix. It’s a unique twist that’ll turn your biscuits into a delightful breakfast treat.
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Herbed Olive Oil: Brush the tops of the biscuits with herbed olive oil instead of butter before baking. It adds an extra layer of flavor and helps achieve a golden finish.
The possibilities are just as endless as your imagination! Let your inner chef shine, and enjoy experimenting with these delicious variations. And if you’re looking for a sweet finish to your meal, don’t forget to check out my Nutella Churro Biscuits for a charming dessert option!
Make Ahead Options
These Cheddar Cornmeal Biscuits are perfect for meal prep, allowing you to save time during your busy week! You can prepare the dry ingredients (flour, cornmeal, baking powder, baking soda, and salt) up to 3 days in advance, storing them in an airtight container to maintain freshness. Additionally, you can mix the cold butter into the dry mixture, creating a crumbly texture, and refrigerate it for up to 24 hours. When you’re ready to serve, simply add the shredded cheddar cheese, chives, and cold buttermilk, and follow the remaining steps for baking. By prepping in advance, you ensure your biscuits remain just as delicious, providing warm, comforting flavors with minimal effort on busy days!
Expert Tips for Cheddar Cornmeal Biscuits
Keep It Cold: Ensure all ingredients, especially the butter and buttermilk, are cold; this step is crucial for achieving light and flaky Cheddar Cornmeal Biscuits.
Don’t Over-Knead: Gently knead the dough just until combined. Overworking the dough can lead to dense biscuits, so stop as soon as it holds together.
Correct Measurements: Measure flour accurately—using a kitchen scale is ideal. Too much flour can dry out the biscuits, so ensure precise proportions.
Avoid Twisting: When cutting the dough, press straight down without twisting. Twisting can seal the edges, preventing the biscuits from rising evenly.
Substitute Wisely: Feel free to play with different cheeses or herbs based on taste preference, but remember that the texture and consistency will vary with ingredient substitutions.
Watch the Oven: Keep an eye on your biscuits as they bake; they can go from perfect to overdone quickly, especially towards the last few minutes.
How to Store and Freeze Cheddar Cornmeal Biscuits
Room Temperature: Store cooled biscuits in an airtight container at room temperature for up to 3 days to maintain their fresh taste and texture.
Fridge: For longer freshness, place biscuits in an airtight container in the fridge for up to 1 week. Reheat in the microwave or oven before serving.
Freezer: Freeze unbaked biscuits on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding a couple of minutes to the baking time.
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Reheating: To enjoy leftover Cheddar Cornmeal Biscuits, reheat in the oven at 350°F for about 5-10 minutes for a crispy exterior, or microwave for a quick warm-up.
What to Serve with Cheddar Cornmeal Biscuits
Elevate your meal experience by pairing these delicious biscuits with tantalizing sides that enhance their cheesy, buttery goodness.
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Creamy Soups: Enjoy with a bowl of creamy tomato or potato leek soup for a comforting combination that warms the soul. The rich flavors blend perfectly, creating a satisfying meal.
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Hearty Chili: These biscuits are perfect for sopping up the thick, savory broth of your favorite chili, balancing the spices with their flaky texture and subtle sweetness.
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Fresh Salad: A light, crisp garden salad offers a refreshing contrast to the richness of the biscuits, adding a crunchy freshness that elevates your dining experience.
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Breakfast Sandwich: Layer them with eggs, bacon, and avocado for a scrumptious breakfast sandwich that makes your morning feel special—like a cozy brunch at home.
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Honey Butter: Spread a touch of honey butter on warm biscuits for a delightful sweet twist that enhances their savory charm, making them irresistible at any meal.
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Roasted Vegetables: A side of roasted seasonal vegetables adds vibrant color and nutrition, harmonizing with the savory nature of the biscuits beautifully.
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Sparkling Lemonade: Pair with a glass of sparkling lemonade for a refreshing drink that cuts through the richness, creating a balanced and delightful dining experience.
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Fruit Compote: Serve with warm fruit compote or jam for a sweet and tart complement to the salty, cheesy flavor of the biscuits. It’s a delicious adventure for your taste buds!
Cheddar Cornmeal Biscuits Recipe FAQs
What type of cheddar cheese should I use for the best flavor?
Absolutely! I recommend using sharp cheddar cheese for a richer flavor profile. However, if you prefer a milder taste, you can opt for medium cheddar. For a fun twist, you might even try using pepper jack cheese for a spicy kick or aged cheddar for a bolder experience.
How can I tell if my baking powder and baking soda are fresh?
Very good question! To test baking powder, add a teaspoon to a small bowl of hot water. If it bubbles up vigorously, it’s fresh! For baking soda, mix it with a splash of vinegar. A strong fizz indicates it’s good to use. Always opt for fresh leaveners to ensure your Cheddar Cornmeal Biscuits rise perfectly.
What’s the best way to store leftover biscuits?
To keep your biscuits fresh, place them in an airtight container at room temperature for up to 3 days. If you want to hold onto them longer, you can refrigerate them for about a week. Just be sure to reheat them in the oven or microwave before serving for that just-baked taste!
Can I freeze uncooked biscuits, and how do I do it?
Yes, you can! First, shape the biscuits and place them on a baking sheet. Freeze until firm, about 30 minutes, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. When you’re ready to bake, you can cook them straight from frozen—just add a couple of extra minutes to the baking time.
Why did my biscuits turn out dry?
If your biscuits turned out dry, it’s possible that too much flour was added. Accurate measurements are crucial, so I recommend weighing your flour if possible. Also, remember to keep an eye on baking time; overbaking can dry them out too. If the dough feels dry while mixing, gradually add more buttermilk until you reach the desired consistency.
Are these biscuits suitable for pets?
It’s best to keep these Cheddar Cornmeal Biscuits away from your pets. The high fat content from the cheese and butter may not be suitable for them, and ingredients like salt can be harmful in large amounts. Always consult your veterinarian for pet-friendly treats!
Cheddar Cornmeal Biscuits: Flaky, Cheesy Comfort in 30 Minutes
Ingredients
Equipment
Method
- Preheat your oven to 450°F (232°C) and prepare a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, and table salt.
- Cut the cold, cubed butter into the dry mixture until it resembles coarse crumbs.
- Gently fold in the shredded cheddar cheese and chopped fresh chives.
- Slowly pour in the cold buttermilk and mix until just combined, forming a shaggy dough.
- Lightly dust a clean surface with flour and turn the dough onto it. Knead gently just a few times.
- Roll the dough out to about 3/4 to 1 inch thick and cut out biscuits with a cutter.
- Transfer the cut biscuits to the prepared baking sheet and bake for about 15 minutes until golden brown.
- Remove the biscuits from the oven and let them cool for about 5 minutes on a wire rack.
