My family’s love of muffin tops inspired this recipe for light, savoury cheddar biscuits. Enjoy them with a steaming bowl of Chili con Carne or Lentil, Barley and Sweet Potato Soup, or on their own as a snack. These biscuits freeze well for up to 2 weeks; simply thaw, then warm in a 350°F (180°C) oven before serving. Thanks, MS!
Cooking Time: 25 minutes
Makes: 8 biscuits
Ingredients
|
| 1cup | (250 mL) all-purpose flour |
| 1/2cup | (125 mL) cornmeal |
| 1 1/2 tsp | (7 mL) baking powder |
| 1/2tsp | (2 mL) salt |
| 3/4cup | (175 mL) milk |
| 1 | egg |
| 2 tbsp | (30 mL) butter, melted |
| 2/3cup | (150 mL) shredded old cheddar cheese
directions
| 1. | Preheat oven to 400°F (200°C). In a large bowl, whisk together flour, cornmeal, baking powder and salt. |
| 2. | In another bowl, whisk together milk, egg and butter. Pour over flour mixture and stir to combine. Stir in cheese until evenly combined. |
| 3. | Drop dough in 8 mounds onto a parchment-lined baking sheet. Bake in centre of preheated oven for about 12 minutes or until firm to the touch. |
| 4. | Makes 8. |
| 5. | In 1 cornbread top: 173 calories, 6 g protein, 7 g fat, 20 g carbs, 1 g dietary fibre, 127 mg calcium, 1 mg iron, 53 mcg folate
First published in Today's Parent's 10/2010 issue. © Rogers Media Publishing Inc.
http://recipes.todaysparent.com/tprecipe/tp/article.jsp?recipeId=6299 |
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