Best 3 Cornmeal Cheddar Biscuits Recipes

Cornmeal cheddar biscuits are a delicious and versatile side dish that can be enjoyed with a variety of meals. They are made with a combination of cornmeal, flour, butter, milk, and cheese, and are typically baked until golden brown. Cornmeal cheddar biscuits are a popular choice for breakfast, lunch, or dinner, and they can also be served as an appetizer or snack. With their unique flavor and texture, cornmeal cheddar biscuits are sure to be a hit with the whole family.

Check out the recipes below so you can choose the best recipe for yourself!

CORNMEAL CHEDDAR BISCUITS

Cornmeal Cheddar Biscuits image

Unlike traditional biscuits, this cheesy version lets you drop them from a spoon...so there's no mess and no fuss...and no precious time wasted! Serve them fresh-from-the-oven with chili or your favorite soup or stew. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 8

Ingredients

1-1/2 cups all-purpose flour
1/2 cup yellow cornmeal
3 teaspoons baking powder
2 teaspoons sugar
1/4 to 1/2 teaspoon salt
1/2 cup cold butter
1/2 cup shredded cheddar cheese
1 cup milk

Steps:

In a large bowl, combine the flour, cornmeal, baking powder, sugar and salt. Cut in butter until mixture crumbly. Stir in cheese and milk just until moistened. , Drop by 1/4 cupfuls 2 in. apart onto a ungreased baking sheet. Bake at 450° for 12-15 minutes or until light golden brown. Serve warm.

Nutrition Facts : Calories 177 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 265mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

CORNMEAL CHEDDAR BISCUITS

Cornmeal Cheddar Biscuits image

These biscuits are easy to whip together and bake up nice. I found this recipe in a Taste of Home book. They are great with ham or turkey dinners. Also good with chili or other favorite soups.

Provided by KGCOOK

Categories Breads

Time 20m

Yield 12 biscuits

Number Of Ingredients 8

Ingredients

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
3 teaspoons baking powder
2 teaspoons sugar (optional)
1/4-1/2 teaspoon salt
1/2 cup cold butter
1/2 cup shredded cheddar cheese
1 cup milk

Steps:

In a large mixing bowl, combine flour, cornmeal, baking powder, sugar, and salt.
Cut in butter until mixture is coarse and crumbly.
Stir in cheese and milk just until moistened.
Drop by 1/4 cupfuls 2 inches apart onto an ungreased baking sheet.
Bake at 450 degrees for 12 to 15 minutes or until golden brown.
Serve warm with butter.

Nutrition Facts : Calories 175.7, Fat 10.3, SaturatedFat 6.4, Cholesterol 28.1, Sodium 248, Carbohydrate 17.1, Fiber 0.8, Sugar 0.1, Protein 4

CORNMEAL BISCUITS WITH CHEDDAR AND CHIPOTLE

Cornmeal Biscuits with Cheddar and Chipotle image

Provided by Kristine Kidd

Categories Milk/Cream Food Processor Cheese Pepper Breakfast Brunch Bake Quick & Easy Cheddar Cornmeal Hot Pepper Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 10

Number Of Ingredients 14

Ingredients

1 tablespoon unsalted butter
3/4 cup (packed) chopped green onions
1 1/2 cups all purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon coarse kosher salt
1/2 teaspoon baking soda
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 cups (packed) coarsely grated yellow extra-sharp cheddar cheese
1 large egg
3/4 cup (about) buttermilk
1 tablespoon finely minced canned chipotle chiles in adobo*
1 egg, beaten with 1 tablespoon whipping cream (for glaze)

Steps:

Position rack in center of oven; preheat to 425°F. Melt 1 tablespoon butter in nonstick skillet over medium heat. Add green onions and sauté 2 minutes to soften slightly. Remove from heat.
Blend flour, cornmeal, sugar, baking powder, salt, and baking soda in processor. Add 1/2 cup chilled butter; cut in using on/off turns until mixture resembles coarse meal. Add cheese; cut in using on/off turns. Transfer flour mixture to large bowl. Whisk 1 egg in glass measuring cup. Add enough buttermilk to egg to measure 1 cup; stir in green-onion mixture and chipotles. Make well in center of dry ingredients. Pour buttermilk mixture into well; mix just until evenly moistened.
Turn dough out onto generously floured surface. Knead gently just until dough holds together, about 10 turns. Pat out on generously floured surface to 3/4-inch-thick round. Using 3-inch round cutter, cut out biscuits. Transfer to ungreased baking sheet, spacing 1 inch apart. Gather dough scraps; pat out to 3/4-inch thickness and cut out additional biscuits. Brush biscuits with egg glaze.
Bake biscuits until golden, tester inserted into center comes out clean, and biscuits feel firm, about 18 minutes. Cool on rack 5 minutes. Serve warm.
*Available at some supermarkets, specialty foods stores, and Latin markets.

Tips:

Use fresh cornmeal for the best flavor and texture.
Be sure to measure your ingredients accurately. Too much or too little of any ingredient can affect the final product.
Do not overmix the dough. Overmixing can make the biscuits tough.
If the dough is too dry, add a little more milk. If the dough is too wet, add a little more cornmeal.
Bake the biscuits in a preheated oven. This will help them to rise evenly.
Serve the biscuits warm with butter, honey, or your favorite jam.

Conclusion:

Cornmeal cheddar biscuits are a delicious and easy-to-make addition to any meal. They are perfect for breakfast, lunch, or dinner. You can also enjoy them as a snack. These biscuits are sure to be a hit with your family and friends.

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