These cheesy biscuits are the best of both worlds. Part cornbread, part biscuit and oozing with melted cheddar. They're sure to be a hit!
Cheesy cornbread biscuits recipe
Yields 8 biscuits
- 1/2 cup yellow cornmeal
- 1/2 cup white whole wheat flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3 tablespoons cold butter, diced
- 1/3 cup buttermilk (see tip in directions)
- 1-1/2 tablespoons honey
- 1/2 cup grated cheddar cheese
- 1 green onion, chopped
- Preheat oven to 425 degrees F.
- Combine cornmeal, flour, salt, pepper, baking powder and baking soda in a large bowl.
- Add the diced butter and work it through the dough, using your fingers, until the dough is the texture of small crumbs.
- Whisk together the buttermilk (Tip: If you don't have buttermilk, you can make your own with regular milk and a squeeze of lemon juice) and honey in a small bowl.
- Add the buttermilk mixture to the flour and mix a few times with a spatula until just incorporated. Do not overmix.
- Fold in the cheddar and green onion.
- Drop the dough in 1/4 cup dollops onto a parchment lined or nonstick baking sheet.
- Bake for about 10 minutes until the cheese is melted and the biscuits are just starting to brown on the outside.
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