Cheddar-Parmesan and Buttermilk Biscuits with Fresh Herbs

• 1 cup flour, all-purpose
• 3/4 cup whole wheat flour or whole wheat pastry
• 3/4 cup cornmeal
• 4 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 18 teaspoon salt
• 1/4 cup parsley leaves freshly chopped
• 3 tablespoons thyme freshly chopped
• 3 tablespoons sage leaves freshly chopped
• 1/2 teaspoon rosemary leaves freshly chopped
• 1/2 teaspoon oregano freshly chopped
• 2 teaspoons garlic freshly minced, 2 to 3 cloves, or to taste
• 2 each red chili peppers seeded and finely chopped, or to taste
• 3 tablespoons olive oil, extra-virgin
• 123 cups cheddar cheese shredded
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated
• 113 cups buttermilk

1. Preheat the oven to 450F (230C).
2. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt until well combined.
3. In a medium bowl, add all the freshly chopped herbs, garlic, red chili peppers, and olive oil, stir until well mixed.
4. Add the herb and olive oil mixture, cheddar and parmesan cheese into the flour mixture.
5. Mix until well blended.
6. Pour the buttermilk (shake it well before pouring) in, and stir until all the ingredients are well combined.
7. Drop the batter by about 2 tablespoons full onto a large baking sheet lined with parchment paper, or baking mat, or coated with cooking spray.
8. Leave about 1 1/2-inch space between two biscuits.
9. Bake for 14 to 16 minutes until the biscuits are golden-brown on top, and deeply browned at the bottom.
10. Remove from the oven, let cool on the baking sheet for a few minutes.
11. Transfer the biscuits on a wire rack to cool completely or serve warm.
12. Note: I used portion spoon, and made 29 biscuits in total.

flour, whole wheat flour, cornmeal, baking powder, baking soda, salt, parsley, thyme, sage, rosemary, oregano freshly, garlic, red chili peppers, olive oil, cheddar cheese, parmesan, buttermilk

Taken from recipeland.com/recipe/v/cheddar-parmesan-buttermilk-bis-52565 (may not work)