Whole Grain Cheese-Stuffed Cornmeal Biscuits

whole grain cheese-stuffed cornmeal biscuits

On a rainy day last week I whipped up a pot of chili and these cheesy biscuits. I normally couldn’t imagine having chili without tortilla chips but my little family was in heaven with this meal. It was the perfect ending to a chilly day.

Crisp on the outside, tender on the inside and stuffed with gooey cheese. What could be better? And the mixture of the whole wheat and cornmeal make these biscuits oh so flavourful.

whole grain cheese-stuffed cornmeal biscuits

I’m normally pretty good about portion sizes, but these types of (salty/cheesy) recipes are when I have a hard time drawing the line. They were so delicious I couldn’t resist snagging one straight from the fridge, for a night time snack.

Thankfully I have my freezer to help me and my will power! I froze half  of them to heat up another day so we can enjoy all that salty cheeses gooey goodness without any of the work. Win-win.

I think these would be a perfect accompaniment to pretty much any soup, stew, or chili. But I don’t think they have to be limited to just soups, they would also be great for any meal where you would normally use bread to help round it out. And, let’s not forget about the cheese. Every meal is made better with cheese.

whole grain cheese-stuffed cornmeal biscuits

Whole Grain Cheese-Stuffed Cornmeal Biscuits
 
Makes: 12 biscuits
Ingredients
  • 1.5 cups white whole wheat flour or whole wheat pastry flour
  • ½ cup cornmeal
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ⅓ cup cold butter, cut up
  • ½ cup *Greek yogurt or sour cream
  • ½ cup milk
  • 4 oz. monterey jack cheese or cheddar, cut into 12 cubes
Instructions
  1. In a large bowl stir together flour, cornmeal, baking powder, and salt. Cut in butter with a pastry cutter, two knives, or using your fingers, until the mixture looks like coarse crumbs.
  2. In a small bowl stir together milk and yogurt. Stir into flour mixture just until evenly moistened and dough sticks together (if the dough looks dry you may add 1 tablespoon milk until it holds together). Turn out only a lightly floured surface. Knead 10 times, or until smooth and holds together in a ball. Roll out to a 12x8 rectangle. Cut into 12 (4x2) rectangles. Place a cheese cube on one half of each rectangle. Fold dough over the cheese and crimp edges together with fingers to form 2x2 squares (if needed wet the dough a bit to help it stick together). Place on a baking sheet.
  3. Bake at 450ºF for 12-15 minutes, or until lightly browned. Eat while warm or cool and transfer to an airtight container or plastic bag and store in the fridge or freeze. Reheat covered with foil at 350ºF for 15-20 minutes, until warmed through and cheese is melted (when you press on the top it should be soft, not firm).

*Here is a recipe for homemade Greek yogurt.

Adapted from Kraft.

  • Christina

    Is regular whole wheat flour ok to use? I couldn’t find whole wheat pastry flour or white whole wheat flour at our store.

    • http://kitchensimplicity.com/ Cheri | Kitchen Simplicity

      You can definitely give it a go, I just can’t guarantee the results as I haven’t tried it yet with regular whole wheat flour. That being said, I do often sub regular whole wheat for pastry or white when I’m in a pinch, it just may not be as tender. If you like you could also use half whole wheat and half all-purpose to guarantee that it’s tender. Whichever way you want to try it’s up to you! :) If you do try it with regular whole wheat I’d love to hear the results!

      • Christina

        I will try half and half and see how that goes… Will have to pick up some whole wheat pastry flour on our next trip out.

        • Christina

          It worked really well with half whole wheat and half all purpose flour. My family loved them!

          • http://kitchensimplicity.com/ Cheri | Kitchen Simplicity

            Yay!

  • Melanie @ Carmel Moments

    Mmm, cheese stuffed biscuits. Way to go! Cheese makes everything better. :)
    Have a beautiful weekend Cheri!

    • http://kitchensimplicity.com/ Cheri | Kitchen Simplicity

      Thanks, Melanie! You too! :)

  • Deirdre

    Love cornmeal so am going to give these a try. Thank you for recipie

  • http://a-life-from-scratch.com/ Courtney G.

    Oh my Lord – how perfect would these be with a bowl of chili?! Lovely!!

  • Kelsey

    How long do these keep in the freezer for?