These Cornmeal Cheddar Biscuits pair perfectly with roasts and stews. Any leftovers can be eaten in the morning for a quick grab-and-go breakfast.
I used a large bowl to combine all of the dry ingredients and a large grater to grate my butter into small pieces. It is one of the easiest biscuit recipes to make. I promise.
The recipe for these cheesy biscuits comes from Eat & Explore Oklahoma by Christy Campbell. The book is part cookbook/part travel guide, making it perfect for people like us who like to travel and eat.
Cornmeal Cheddar Biscuits
- 1 ½ cups all-purpose flour
- ½ cup yellow cornmeal
- 3 teaspoons baking powder
- 2 teaspoons sugar
- ¼ teaspoon salt
- ½ cup cold butter
- ½ cup shredded Cheddar cheese
- 1 cup milk
- Preheat oven to 450 degrees.
- In a large bowl, combine flour, cornmeal, baking powder, sugar, and salt. Cut in butter until mixture is crumbly. Stir in cheese and milk until moistened.
- Drop by ¼ cupfuls, 2 inches apart onto an ungreased baking sheet. Bake 12 to 15 minutes until light golden brown.
- Serve warm.
Recipe excerpted from Eat & Explore Oklahoma: Cookbook & Travel Guide, copyright 2012, and reprinted with permission.
Inside Eat & Explore Oklahoma are five chapters of recipes including Appetizers & Beverages, Soups, Salads & Breads, Vegetables & Side Dishes, Meat & Seafood, and Desserts & Other Sweets. A sampling of the recipes includes Black Bean Salsa, Prairie Fire Dip, Cold Peach Soup, Oklahoma Style Chili, Cowboy Stew, Granny’s Biscuits, Cattlemen’s Hot Yeast Rolls, Turnips Au Gratin, Apple Nut Cake, and Double Layer Peach Cobbler.
Sprinkled throughout the book are tidbits about locations and festivals across Oklahoma. There is an index in the back of the book that organizes the events and destinations, along with the corresponding recipes for the locations, alphabetically. Travelers, cooks, and even history buffs are sure to enjoy Eat & Explore Oklahoma.
Look for Eat & Explore Oklahoma at your local retailer or buy it online at Amazon.com.