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Smoked Cheddar & Cornmeal Biscuits are a wonderful savory addition to your breakfast, brunch or dinner.
By the time the weekend rolls around I am so thrilled for Cody to be home from college. I am so used to our little family always being around. He is less than impressed with the food in the college cafeteria, so I try to make some good home cooking for him while he is home.
Last weekend the guys all got up really early to go fishing. I stayed home and decided to make a big breakfast for their return. They caught a few fish and seemed to have fun. It was a good thing they went early because it has been blazing hot.
For breakfast I made Smoked Cheddar & Cornmeal Biscuits and filled them with eggs and bacon. They came in starving and breakfast was gone in the blink of an eye.
The older boys had a rather eventful weekend. They attended the local youth rodeo under the guise of Tucker helping out the FFA. They called to say they were on their way home and oh by the way, Cody won the bull riding! What the what…… My boys don’t ride bulls! It was his first time riding a bull and he did it. Of course we were proud but also hope he never tries it again.
The next night Tucker competed in the Wild Cow Milking and won first and has a shiny new belt buckle for his efforts. Fun times.
There’s nothing like good southern buttermilk biscuits. These Smoked Cheddar & Cornmeal Biscuits were so flavorful and the texture from the cornmeal made them just perfect for breakfast sandwiches. They would also be a great quick bread to go along with supper.
- 2 cups all purpose flour
- 1/2 cup cornmeal
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded smoked cheddar cheese
- 4 tablespoons butter, melted
- 1 3/4 cup heavy cream
Preheat the oven to 400 degreesF.
In a large bowl, add flour, cornmeal, sugar, baking powder and salt and whisk together. Add cheese and stir to combine.
Mix melted butter and heavy cream together and stir into dry ingredients until all combined.
Pour onto a lightly floured surface and knead into a ball. Roll dough to desired thickness and cut with a biscuit cutter or glass.
Place 2 inches apart on a lined baking sheet.
Bake 12-15 minutes or until golden brown.