It's been a minute since I've shared a biscuit recipe. With Easter around the corner, it's about time! Let's talk about these cheddar garlic cornbread biscuits.
We usually do the blue cheese chive biscuits around Easter but I thought it might be time to switch it up.
As much as I love a good slice of cornbread, sometimes I'm in the mood for something a little more substantial. Ergo, cheddar garlic cornbread biscuits!
Topped with a little butter and a drizzle of honey, these are a perfect side dish to your Easter ham or even just a roasted chicken.
My favorite thing? Cheddar garlic cornbread biscuits. Cheese please k thanks. Recipe coming right up!
Cheddar Garlic Cornbread Biscuits
- Total Time: 25 minutes
- Yield: 12-14 Biscuits 1x
Description
Try a new biscuit twist with this golden, cheesy, cornbread version. Perfect with a pat of butter and a drizzle of honey!
Ingredients
- 1 ½ cups all purpose flour
- 1 cup corn meal
- ½ teaspoon garlic powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup unsalted butter, cubed and chilled
- 1 cup cheddar cheese, grated
- 1 tablespoon fresh thyme leaves OR 1 teaspoon dried thyme
- 1 cup buttermilk
Get Recipe Ingredients
Instructions
- Preheat oven to 450˚F. Prepare a baking sheet with parchment paper or a silpat.
- In a large mixing bowl, combine flour, corn meal, garlic powder, baking powder, baking soda, and sea salt.
- Add the cubed butter, and using either a pastry blender, two forks or a food processor, cut the butter into the mixture until it resembles coarse crumbs.
- Add the cheddar cheese and thyme, stir until just combined.
- Pour in the buttermilk and stir until just combined.
- Take about two tablespoons of dough at a time into your hand and roll into a rough ball. Place the balls of dough onto the prepared baking sheet and gently flatten with your hand.
- Bake for 15 minutes, until golden.
- Cool on a wire rack for 5 minutes. Serve warm with a pat of butter and a drizzle of honey for best taste!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Ralph Black says
Easy to make. Cooked a bit faster than specified. Used extra amount of Extra Sharp Cheddar and still didn't taste the cheese in them. The pictures above show some sort of red garnish which is not mentioned in the recipe, I used some Cayenne.
Tammy Mason says
Can this be made in mini loaf pans?