Cornmeal Biscuits With Cheddar & Thyme
Cornmeal Biscuits with Cheddar & Thyme
By Chadwick Boyd
My Puffiest, Cheesiest, Golden-Crusted Biscuits
Biscuits are a cornerstone of Southern cuisine, though they are quintessential American cuisine, and they are my favorite food to make. I have made into the hundreds of thousands in my lifetime all around the world.
For nine years, I helped organize the International Biscuit Festival in Knoxville, TN. During that time, I baked biscuits with masters from all over the country…and picked up many tips. While I can make nearly any kind of biscuit, my specialty has become creative savory and sweet biscuits.
This recipe marries fine yellow cornmeal, Kerrygold Reserve Cheddar, and fresh thyme to make puffy, cheesy, golden-crusted biscuits that everyone craves.
**NOTE: For this recipe, I use SELF-RISING yellow cornmeal (I use The Old Mill Self-Rising Yellow Cornmeal). IF you do not have self-rising, add 2½ teaspoons baking powder to plain yellow cornmeal.
Chadwick’s Checklist
What you need to know before you cook.
- This recipe uses Self-Rising Yellow Cornmeal. **See note above if you only have plain fine cornmeal.
- Only use full-fat buttermilk (the fat helps the bisuits rise). If you don't have full-fat, use ¾ cup whole sour cream mixed with ⅓ cup cold water or milk.
- Make a glass of ice water so it's properly cold for moistening the dough
- Dough will need 20 minutes to chill before baking
- Have 1½ tablespoons melted butter ready for brushing the biscuits before baking
Serving Size: 15-17 biscuits Prep Time: 20 minutes Cooking Time: 1 hour
Ingredients
1¾ cups All-Purpose flour
½ cup yellow SELF-RISING cornmeal + 1 teaspoon to finish
2 tablespoons granulated sugar
½ teaspoon sea salt
1 tablespoon fresh thyme leaves
1 cup grated Irish cheddar cheese
1 stick (½ cup) very cold salted butter, cut into ½-inch pieces (I like Kerrygold Irish Salted Butter)
1 cup full fat buttermilk (well shaken) + more if needed
1½ tablespoons melted butter
Directions
Preheat the oven to 425°F with the rack in the middle.
Line a rimmed baking sheet with parchment paper.
In a large, wide, shallow bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and thyme. Add the cheese and whisk again.
Scatter the butter onto the flour-cheese mixture. Using your fingers or a pastry cutter, work the butter into the mixture until it becomes coarse and crumbly. Push the flour to the sides of the bowl and make a well in the center.
Pour in the buttermilk and quickly work it into the flour with your hands until the dough just comes together. If the dough is still a bit dry, add more buttermilk (or milk) 1 tablespoon at a time as needed.
Cover the bowl with plastic wrap and place in the refrigerator for 20 minutes.
Lightly flour a clean surface and place the chilled dough on top. Using a rolling pin, roll the dough out to a 1-inch thick square.
Cut the dough with a 1¼-inch square cutter or a sharp chef’s knife to make the biscuits. Re-roll and cut again until all the dough is used. Place the biscuits on the baking sheet.
Brush the tops of each biscuit with the melted butter. Bake 15-17 minutes until the biscuits puff up and are golden.
Transfer to a wire rack to cool on the baking sheet a few minutes.
Serve.
Chadwick’s Changeups
Switch things up. Have some fun! Do more.
- The coarser your cornmeal, the crunchier or "toothier" your biscuits will be. Experiment between fine and coarse to find the texture you love.
- Grate cheese finely for cheesier flavor throughout the dough, or use larger holes for nooks of melted cheese
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