Sunday, April 8, 2007
Cornmeal Biscuits with Cheddar and Green Onions
1 1/2 cups all purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon coarse kosher salt
1/2 teaspoon baking soda
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 cups (packed) coarsely grated yellow extra-sharp cheddar cheese
3/4 cup (packed) chopped green onions
1 large egg
3/4 cup (about) buttermilk
1 egg, beaten with 1 tablespoon milk (for glaze)
Position rack in center of oven; preheat to 425°F.
Blend flour, cornmeal, sugar, baking powder, salt, and baking soda. Add chilled butter cubes; work in with hands until mixture has a sandy consistency. Add cheese. Whisk 1 egg in glass measuring cup. Add enough buttermilk to egg to measure 1 cup; stir in green onions. Make well in center of dry ingredients. Pour buttermilk mixture into well; mix just until evenly moistened.
Turn dough out onto generously floured surface. Knead gently just until dough holds together, about 10 turns. Pat out on generously floured surface to 3/4-inch-thick round. Using 3-inch round cutter, cut out biscuits. Transfer to ungreased baking sheet, spacing 1 inch apart. Gather dough scraps; pat out to 3/4-inch thickness and cut out additional biscuits. Brush biscuits with egg glaze.
Bake biscuits until golden, tester inserted into center comes out clean, and biscuits feel firm, about 18 minutes. Cool on rack 5 minutes. Serve warm.
Happy Easter. Super happy that there are no more lamb cakes for another year...