Cornbread Cheddar Biscuits
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutesI found this recipe in my Thanksgiving file, torn out of an old issue of Bon Appetit magazine. My husband was roasting a Popeye’s, yes, Popeye’s as in the fast food chain, spiced turkey. My son wanted biscuits and I found this recipe. Can I just say these are by far the best biscuits I have ever had. My kids and our guests all were raving about how good these were. I made the dough the day before and then removed from the frog and using a bench scraper cut out the biscuits as I did not have a biscuit cutter. The dough was still quite chilled so I didn’t think they needed to be chilled again and baked them right away. I baked them right before we sat down so they would be hot as people enjoyed them. My son and few guests ate them with raw honey. We had a few leftover so I placed them in a ziplock and the kids ate them the next day.
Ingredients
2 cups sharp cheddar cheese
1/2 cup fine to medium ground cornmeal
1/4 cup sugar
2 Tablespoons finely chopped sage
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
2 cups flour, more for kneading
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
1/2 cup fresh corn kernels, or frozen-if frozen-thaw them
3/4 + 2 Tablespoons buttermilk
Flaky sea salt
Directions
- Pulse cheese, cornmeal, sugar, sage, baking powder, kosher salt, and 2 cups flour.
- Add half the butter, and pulse a few times. Add remaining butter and pulse until everything is pea size. Transfer cheese mixture to a bowl and set aside.
- Process the corn and butter milk until smooth, 1 minute. Pour into a measuring cup, you should have 1 cup. If low, pour more buttermilk in to get to 1 cup. Pour into cheese mixture and mix together with a rubber spatula.
- Turn the dough onto a floured surface and knead together a few times. Work into a rough rectangle and using a bench scraper, straighten the edges. Cut the dough in half and add one half on top of the other half. Using your hands press doughs together. Roll the dough into a rectangle about 6×4, cover and chill. Chill one hour or make the dough the day before.
- Preheat oven to 400. Line a baking sheet with parchment. Cut the dough into 8 equal pieces. Brush with buttermilk and sprinkle with more flaky salt.
- Bake the biscuits, rotating the baking sheet halfway through, until golden brown. Bake 25-35 minutes.
- DOUGH CAN BE MADE DAY AHEAD. Cover and keep chilled
- Serve warm. They make great leftovers.
