over the weekend, we made a batch of our vegetarian qunioa chili recipe so that we would have it to eat for dinner this week. we love cooking on the weekends and then having the leftovers for dinner all week. it makes dinner time so easy when all we have to do is walk in the door after work and heat something up.
whenever we make chili, we always love to make our favorite cornbread recipe to go along with it. however, we wanted to change it up a bit this time. instead of making traditional cornbread, we made cornbread biscuits.
these biscuits turned out so good! they taste like cornbread because of the cornmeal in them, but they also have a little bit of sweetness thanks to the honey, and a great rich flavor thanks to the cheddar cheese. the chives and parsley sprinkled throughout the dough gives them fun green speckles too.
instead of cutting the biscuits into circles, i cut them into triangles (so they looked like scones). if you are a traditionalist, feel free to use a biscuit cutter to make perfect circles. i was simply too lazy to dig our round biscuit cutter out of the basement, and the pizza cutter was closer, so there you have it . . triangular biscuits.
regardless of their shape, these cheddar and honey cornbread biscuits are delicious. they are best served warm, and they are a great compliment to a warm bowl of chili.
cheddar cornmeal biscuits with parsley and chives
prep time: 5-10 minutes
baking time: 15 minutes
yields: 8 biscuits
3/4 cup all-purpose flour
3/4 cup cornmeal
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
6 tablespoons salted butter, cold
1 large egg, beaten
1/3 cup almond milk
2 tablespoons honey
1/3 cup sharp cheddar cheese, shredded
1/2 teaspoon dried chives
1/4 teaspoon dried parsley
preheat your oven to 425 degrees F. in a large mixing bowl, stir together the flour, cornmeal, baking powder, and baking soda. dice the cold butter into small cubes and add it to the dry ingredients. use a pastry cutter to cut the butter into the dry ingredients until the butter is in pea-sized pieces. in a separate bowl whisk together the egg, milk, and honey. use a spatula to mix in the wet ingredients into the dry ingredients. fold in the shredded cheese along with the chives and parsley.
dump the dough out onto a well-floured surface and knead for 1 minute until it is all combined and the cheese is well distributed. roll the dough out into a disk (about 3/4 inch thick) and cut into eight even triangles with a pizza cutter or a sharp knife. place the biscuits on a baking sheet lined with parchment paper. bake for 15 minutes, until the outsides are crusty and the insides are light and fluffy. serve warm.