Cheddar Corn Biscuits

This is a recipe I save for special occasions.  Try it at your own risk — they are super addictive and heat up well in the microwave the next day.


  • 1 cup flour
  • 1 cup of ground corn flour (I use this, but you may be able to substitute with superfine cornmeal although you’d sacrifice some fiber and whole grains that the corn flour provides.  To get the cornmeal very fine, process in a coffee grinder or food processor.)
  • 4 teaspoons of baking powder
  • 1/4 teaspoon of baking soda
  • 4 tablespoons cold butter
  • 1 cup buttermilk
  • 1 cup finely shredded cheddar


  1. Stir together flour, corn flour, baking powder, and baking soda
  2. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs.  If you don’t have a blender, use a fork.
  3. Stir in buttermilk and cheddar just until well incorporated.
  4. Shape the mixture into tennis ball sized mounds and place 1-inch apart on an ungreased baking sheet.  Press the mounds down slightly.
  5. Bake for 12-14 minutes at 450 degrees until golden.

Makes 8-10 biscuits.


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