Cornmeal Chedder Buttermilk Biscuits

Bike Reflection

After a long hard winter, my bike finally came off the rack and went outside.  It’s been awhile since I rode, but with less than a month till the Go the Distance for Autism ride I was doing, it was time to become reaquainted.

It was a nice ride, albeit a bit chilly.  Relatively flat, to Northern Westchester standards.  We stayed mostly on the North County trail, to keep it relaxed and car free.  26 miles later, I was done, tired and hungry.  Legs, we have some catching up to do!

Corn Bread Biscuit

Cornmeal Cheddar Buttermilk Biscuits (adapted from The Food Network Kitchens)

I was going to make chili as my dinner of the week.  I usually always make cornbread to go with it.  But, I was feeling lazy and particularly uninspired to whip up another batch of cornbread.  So I googled cornbread and buttermilk (to use up the last 3/4 cup buttermilk I had) and this popped up.  A nice little hybrid of two things I really like!

I basically followed their recipe for Cornmeal Buttermilk Biscuits, except in the midst of putting all my dry ingredients together, a thought popped into my head.  Can I add cheddar?  Only one way to find out!  I quickly shredded up a cup of extra sharp cheddar and added it in after I had cut in the butter by hand and before adding in the buttermilk.

This recipe is super duper simple and only requires one bowl and a clean countertop.

I let the butter hang out in the freezer for a few minutes to chill out again after cutting it up to make sure it was extra cold.  I also kept the buttermilk in the fridge until its time to add it into the batter.

Since I am the only one eating it, I just made life simpler and patted out the dough into a rectangle (I didn’t fold it as many times as the recipe had called for) and used a bench scrapper to divide into six pieces.  I’m also afraid of my oven, so I baked it for 20 minutes in a 400 degree oven until they were about golden brownish on the tops.

The end biscuit isn’t sweet at all despite the one teaspoon of sugar.  The cheddar cheese is subtle and the cornmeal gives it a nice crunch.  It’s crummy enough to go really well in chili.  They are probably best accompanying something rather than on their own with a pat of butter.  If I did this again, I’d probably add a half cup more cheese and a good dose of black pepper to give it an extra oomph.

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About chezsylvia

Engineer during normal working hours...photographer, baker, cook, runner, crossfitter and traveler the rest of the time.
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