I made these to go with the ham & pea soup I posted about last Wednesday. This recipe comes from Canadian Living's May 2003 issue.
Cornmeal Cheddar Buttermilk Biscuits
1 1/2 cups flour
1 tbsp sugar
1 cup cornmeal
2 1/2 tsp baking powder
1/2 tsp each salt & baking soda
1 tbsp dried sage, crumbled
pinch cayenne pepper
1/2 cup cold butter
1 cup buttermilk
1 cup shredded cheddar cheese + 1/4 cup shredded cheese for the top
1. Preheat oven to 400F.
2. In a large bowl, sift together the dry ingredients. Cut in the butter until mealy. In a small bowl, whisk together the buttermilk and the egg, and stir into the flour mixture. Stir in the cheese.
3. On a floured surface, press the dough into a ball and knead gently about 10 times. Pat into a 10x7" rectangle and cut into 12 squares. Place on parchment-lined or well-greased baking sheet. Brush a beaten egg and sprinkle with the 1/4 cup cheese.
4. Bake until golden, about 12 - 15 minutes.
OK, as you can tell from the pictures I didn't follow the instructions for shaping the biscuits. That's because I used my #12 cookie scoop to scoop them instead, a trick I learned when I worked at that sh*thole bakery in Victoria (I will say this for them, they made great scones). It's quicker, easier, and cleaner. I also didn't egg wash or top mine when I made them; what can I say, I was in a hurry!