The Cheese Biscuits

Biscuits, ah, the word brings back many not-so-fond memories. As you may know, (that is, anyone who has read my past posts) biscuits and I have a love-hate relationship. For over a year now I have struggled to find the perfect biscuit recipe. I have made many failed biscuit recipes, including but not limited to: rock-hard biscuits, too-much-baking-soda biscuits, mushy biscuits, biscuits that tasted like a bad science experiment, a vast assortment of different flours and baking powders and sodas that all turned out bad, and one set of beautiful biscuits that refused to cook in the middle. Then there was the time I made scones that tasted like a sweet biscuit….oh well, at least they were edible….Any-who, at long last, and I do mean LONG LAST, I have discovered a biscuit recipe that is fail-proof, and will forever stand the test of time as THE CHEESE BISCUIT. The one and only, the true hero, the delicious bite of dense, delicious flavor. I give you: Cheddar Cornmeal Biscuits. There is no way you can go wrong with this recipe, make it once and the recipe will stay with you forever, it’s so simple, all-purpose flour, butter, cornmeal, baking powder, cheese, coconut or regular milk, and salt.

The Ingredients: 1 1/4 cups unbleached all purpose flour, 1/2 cup self-rising cornmeal, 1/2 to 1 cup coconut milk (the canned kind is best), 1/2 cup sharp cheddar cheese, 4 tbsp. cold butter, 1 tbsp. baking powder, 1 tsp. salt.

Sift together the flour, cornmeal, salt, and baking powder. Cut the butter into chunks, sprinkle it and the cheese atop the flour mixture. Using a pastry cutter, cut the butter and cheese into the dry ingredients until the butter is pea sized.  Refrigerate for about ten minutes. Remove from the fridge. Make a well in the center of the mixture and add 1/2 cup of the coconut milk. Gently fold together with a small rubber spatula. Add another 1/4 to 1/3 cup if the mixture is still crumbly. Remove the dough from the bowl and knead six to eight times. Shape into a disc and roll it out to 1/2 to 1 inch thick. Using a baby food jar or a regular size biscuit cutter, cut out the biscuits. Lay a piece of foil on top of a baking sheet, place the biscuits atop the foil. Bake for ten to fifteen minutes until a toothpick inserted in the center comes out clean. Butter generously and enjoy! Makes ten to twelve biscuits.

I can’t even begin to describe the density of rich flavor in these bad boys!




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a free website or blog at

Up ↑

%d bloggers like this: