Description
Try a new biscuit twist with this golden, cheesy, cornbread version. Perfect with a pat of butter and a drizzle of honey!
Ingredients
Units
Scale
- 1 1/2 cups all purpose flour
- 1 cup corn meal
- 1/2 teaspoon garlic powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter, cubed and chilled
- 1 cup cheddar cheese, grated
- 1 tablespoon fresh thyme leaves OR 1 teaspoon dried thyme
- 1 cup buttermilk
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