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!Print
Try a new biscuit twist with this golden, cheesy, cornbread version. Perfect with a pat of butter and a drizzle of honey!
- 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
- 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!