Name: Cornmeal Cheddar Biscuits
Ingredients: all-purpose flour; cornmeal - I used a fine cornmeal, but you can use any grade that you have. Using a medium cornmeal will just create a slightly different texture.; baking powder + baking soda - to get that rise and volume.; salt - adds flavour.; butter - very cold butter.; buttermilk - very cold buttermilk. You can also substitute this with whole milk.; sharp white cheddar - I like the flavour sharp cheddar adds, but you can use any sharpness that you like. You can also use in yellow cheddar if you prefer.

Cornmeal Cheddar Biscuits

Tags: Bread Side Dish

Ingredients

all-purpose flour
cornmeal - I used a fine cornmeal, but you can use any grade that you have. Using a medium cornmeal will just create a slightly different texture.
baking powder + baking soda - to get that rise and volume.
salt - adds flavour.
butter - very cold butter.
buttermilk - very cold buttermilk. You can also substitute this with whole milk.
sharp white cheddar - I like the flavour sharp cheddar adds, but you can use any sharpness that you like. You can also use in yellow cheddar if you prefer.

Steps

Make the dough. In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or fork until butter is the size of small peas. Add the grated cheddar and stir to combine. Slowly pour in the buttermilk and mix just until combined. Be careful not to overmix.
Layer the dough. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick square. Cut the dough into 4 even squares and stack them on top of each other.
Shape the biscuits. Lightly dust a rolling pin and the work surface again with flour. Roll the dough into a 1-inch thick rectangle (approximately 9x12-inches). Cut the dough into 12 square pieces (or cut into 15 pieces for smaller biscuits) and transfer them to the prepared baking sheet.
Chill the biscuits. Transfer the baking sheet into the freezer for 15 minutes. Meanwhile, preheat oven to 425 F and line a large half sheet baking pan with a silicone baking mat or parchment paper.
Bake. Remove the biscuits from the freezer and bake for 15-20 minutes until the tops are golden-brown. Serve warm.
use really, really cold milk and butter - in fact, the first ingredient that I measure and prepare is the butter. Once I cube it, I place it in the freezer until I am done measuring out and prepping the other ingredients, and ready to use it.
use fresh ingredients - this is really important when it comes to baking powder and baking soda. These ingredients are what cause the biscuits to rise and puff up. If they are not fresh, then they will not do their job as well.
don’t over mix the dough - overmixing the dough will cause the butter to melt too much and cause the biscuits to spread and not get the high rise that we are looking for.
Serve these biscuits on the side of your dinner or with a bowl or warm and cozy soup such as creamy tomato potato soup, lemon chicken orzo soup, or creamy ham and potato soup. Or serve them as is as a snack throughout the day, or sliced in half and spread with butter, honey or homemade jam.
To store these cornmeal biscuits, allow them to completely cool and then store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to one week.
You can also freeze these cornmeal biscuits in an airtight container or freezer bag for up to 3 months. Allow them to thaw overnight in the refrigerator or for a few hours at room temperature before serving.
To reheat, heat in the oven or air fryer at 300F for 5-10 minutes until warmed through.