Cornmeal Cheddar Biscuits

Prep Time
Cook Time
Ready In

"These biscuits are easy to whip together and bake up nice. I found this recipe in a Taste of Home book. They are great with ham or turkey dinners. Also good with chili or other favorite soups. "

Original recipe yields 12 servings


  • Serving Size: 1 (37.4 g)
  • Calories 182.5
  • Total Fat - 11.3 g
  • Saturated Fat - 2 g
  • Cholesterol - 5.8 mg
  • Sodium - 38.2 mg
  • Total Carbohydrate - 17.3 g
  • Dietary Fiber - 0.8 g
  • Sugars - 0.9 g
  • Protein - 3.4 g
  • Calcium - 96.7 mg
  • Iron - 0.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

In a large mixing bowl, combine flour, cornmeal, baking powder, sugar, and salt.

Step 2

Cut in butter until mixture is coarse and crumbly.

Step 3

Stir in cheese and milk just until moistened.

Step 4

Drop by 1/4 cupfuls 2 inches apart onto an ungreased baking sheet.

Step 5

Bake at 450 degrees for 12 to 15 minutes or until golden brown.

Step 6

Serve warm with butter.

Tips & Variations

No special items needed.



I really enjoyed these biscuits, and will be making them again. My oven runs really true to recipe times, but the bottoms were almost burnt, so I'll bake for about 3 minutes less next time. The recipe also doesn't list milk in the ingredients, and I was baffled at first how to turn my flour mixture into a batter. I ended up pouring in milk before the cheese until it was the right consistency. I'm guessing it was about 3/4 cup. I did make a couple of other tweaks: used 1/2 white wheat flour, cut down the butter in half and added an equal amount of applesauce, and chopped my cheese instead of shredding. I think all of my tweaks were fine, though using all of the butter would have made them more rich and shredded cheese would have incorporated it throughout better. But my way was healthier...just couldn't put in a stick of butter. Agree with eating them warm (microwave if needed the next day) but when right out of the oven, no need for butter.

review by:
(23 Sep 2018)