Cheddar Cornmeal Biscuits with Chives

• 1 1/2 cups flour, all-purpose
• 1/2 cup cornmeal preferably stone-ground
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• 1/2 cup cheddar cheese, reduced-fat extra-sharp, shredded
• 2 tablespoons butter cold, cut into 1/2-inch cubes
• 3/4 cup sour cream, non-fat
• 1/4 cup chives fresh, finely chopped
• 1 tablespoon honey optional
• 5 tablespoons milk, low-fat

1. Preheat oven to 400F.
2. Combine flour, cornmeal, baking powder, baking soda, salt and pepper in a food processor.
3. Pulse a few times to mix.
4. Add cheese and butter and pulse again until the mixture looks pebbly with small oat-size lumps.
5. Transfer the mixture to a large bowl.
6. Add sour cream, chives and honey (if using) and stir with a rubber spatula until almost combined.
7. Add 3 tablespoons milk, stirring, just until the dough comes together; add more milk as needed until the dough holds together in a shaggy mass.
8. Dont overmix.
9. On a lightly floured surface, lightly pat the dough into a rectangle about 9 by 5 inches and just over 1/2 inch thick.
10. Using a large chefs knife, divide the dough evenly into 12 biscuits.
11. Place on an ungreased baking sheet.
12. Bake the biscuits until lightly browned on top, 14 to 16 minutes.
13. Serve warm or at room temperature.

flour, cornmeal preferably stoneground, baking powder, baking soda, salt, black pepper, cheddar cheese, butter cold, sour cream, chives, honey, milk

Taken from recipeland.com/recipe/v/cheddar-cornmeal-biscuits-chive-49547 (may not work)