Cheesy Cornmeal Biscuits
Buttery and cheesy drop cornmeal biscuits that make the perfect addition to a hot bowl of soup or chili!
- 1 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 3 t baking powder
- 1 t white sugar
- 1/2 t salt
- 1/2 cup cold butter
- 3/4 cup grated sharp cheddar cheese divided
- 1 cup whole milk
Preheat oven to 450 degrees. Cover a large baking sheet with parchment paper.
In a medium bowl, add the flour, cornmeal, baking powder, sugar, and salt. Stir to incorporate. Cut in the butter until the mixture is crumbly. (Use a pastry cutter or fork to avoid melting the butter with your hands.) Add 1/2 cup of the cheese and the milk. Stir until combined and moistened.
Drop the dough by 1/4 cups and 2 inches apart onto the prepared baking sheet. Sprinkle the remaining grated cheese over the top of each biscuit.
Bake for 12-15 minutes or until light golden brown. (Do not overbake these biscuits. They can turn from moist and delicate to dry and crumbly real fast.)