Contributed by (Recipe adapted by “Eating Well” at www.eatingwell.com)

Ingredients

1/2 C Cornmeal , preferably stone-ground
1 1/2 C Flour
1 Tbs Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1/4 tsp freshly ground Pepper
1/2 C shredded extra-sharp Cheddar cheese
3/4 C Sour cream
2 Tbs cold Butter, cut into 1/2-inch cubes
1/4 C finely chopped fresh Chives
1 Tbs Honey (optional)
3-5 Tbs low-fat Milk

Instructions

Preheat oven to 400°F. Combine flour, cornmeal, baking powder, baking soda, salt and pepper in a food processor. Pulse a few times to mix. Add cheese and butter and pulse again until the mixture looks pebbly with small oat-size lumps. Transfer the mixture to a large bowl. Add sour cream, chives and honey (if using) and stir with a rubber spatula until almost combined. Add 3 tablespoons milk, stirring, just until the dough comes together; add more milk as needed until the dough holds together in a shaggy mass. Don’t overmix. On a lightly floured surface, lightly pat the dough into a rectangle about 9 by 5 inches and just over 1/2 inch thick. Using a large chef’s knife, divide the dough evenly into 12 biscuits. Place on an ungreased baking sheet. Bake the biscuits until lightly browned on top, 14 to 16 minutes. Serve warm or at room temperature.

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