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.

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

Makes: 12 biscuits

Ingredients

• 1.5 cups white whole wheat flour or whole wheat pastry flour
• 1/2 cup cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/3 cup cold butter, cut up
• 1/2 cup Greek yogurt or sour cream
• 1/2 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 12×8 rectangle. Cut into 12 (4×2) rectangles. Place a cheese cube on one half of each rectangle. Fold dough over the cheese and crimp edges together with fingers to form 2×2 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).

Adapted from Kraft.