Source: Our Best Bites
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
3 teaspoons baking powder
2 teaspoons sugar
1/4 – 1/2 teaspoon salt
1/2 cup (1 stick) cold butter
1/2 cup shredded cheddar cheese
1 cup milk
Directions:
1. In a medium bowl, combine flour, cornmeal, baking powder, sugar, and salt. Cut in butter until mixture is crumbly. Stir in cheese and milk just until moistened.
2. Drop by 1/4 cupfuls 2in apart (mine were much closer to fit all 12 on one pan, but it was just fine!) onto an un-greased baking sheet. Press a couple of shreds of cheese on the top of each muffin. Bake at 450 for 12-15 minutes or until light golden brown. Serve warm.
Notes:
Wanting some sort of bread to go with our Homemade Bean with Bacon soup Thursday night, but not having a ton of time to make my usual go-to (Oatmeal Wheat bread) that day, I was very pleased to see this recipe pop up in my feedly list. These biscuits really couldn't be easier or quicker . . . or more delicious. Win, win . . . win!
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