Cornmeal-Chive Biscuits
You can never have too many side dish recipes, so give Cornmeal-Chive Biscuits a try. This recipe serves 4. One serving contains 603 calories, 11g of protein, and 32g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe is typical of Southern cuisine. Head to the store and pick up butter, butter, chives, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Combine flour and cornmeal in a large bowl.
Cut butter into 1/2-inch-thick slices.
Sprinkle butter over flour mixture, and toss.
Cut butter into flour mixture with a pastry blender until crumbly. Cover and chill 10 minutes. Stir in chives.
Add buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto floured surface, and knead 3 or 4 times, gradually adding additional self-rising flour as needed. With floured hands, pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches); dust top with flour. Fold dough over itself in 3 sections, starting with short end (as if folding a letter-size piece of paper). Repeat 2 more times, beginning with patting dough into a rectangle.
Pat dough to 1/2-inch thickness.
Cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)
Bake at 425 for 13 to 15 minutes or until lightly browned.
Remove from oven; brush with 2 Tbsp. melted butter.
Note: We tested with White Lily soft-wheat self-rising flour.