Keeping it Simple: Cheddar Cornmeal Biscuits

My brother called me the other day. He is a foodie. He left a message that goes like this: "Hellooo, Sister. I was wondering if you had a recipe for a chocolate cake that wouldn't take me 4 days of hard labor in the kitchen to make." Well, I started to think about my cake recipes and, of course, I have just the right one. I'll have to share that with you in my next post. Unfortunately, this post isn't about the chocolate cake, but about keeping it simple.

When I was thinking about the chocolate cake recipe, I thought to myself, keep it simple (K.I.S.) Usually I have to K.I.S. If I don't, I might loose my mind with the activity level in my home. Aside from saving my own sanity, I find that the best things in this world are the simple things. And, that applies to food as well. Who doesn't long for the simple dinners our mothers made? (Provided you had a mother who liked to cook.) Often these meals were simple and economical, yet they tasted wonderful.

Recently, I made these delicious cheddar cornmeal biscuits. I've had this recipe for years. It was given to me by a friend and it has truly been years since I made them. I was just thinking about Thanksgiving. I am starting to plan my menu and I thought that these biscuits would be the perfect addition to any Thanksgiving feast and best of all they are, as my one son would say, "Easy, peezy, lemon squeezy" to make

Cheddar Cornmeal Biscuits

Ingredients

1 cup yellow cornmeal, plus some for dusting

4 cups sifted all-purpose flour

2 tablespoons baking powder

1 1/2 teaspoons salt

2 tablespoons sugar

1 1/4 cups unsalted butter, cut in pieces

4 large eggs

3/4 cup heavy cream

1/2 cup finely grated cheddar cheese (I prefer sharp)

1 egg yolk, beaten with 2 tablespoons heavy cream for brushing the biscuits

Instructions

1. Pre-heat oven to 350 degrees


2. Sift together all the dry ingredients.


3. Mix in the butter until coarse.


4. In a small bowl, mix eggs, heavy cream and cheddar


5. Stir the egg mixture into the flour mixture


6. Dust cornmeal onto a clean surface


7. Roll out the dough to about 1/2 to 3/4 inch.


8. Cut with a round biscuit cutter.


9. Line a baking sheet with parchment and place on it the cut biscuits


10. Brush with egg yolk/heavy cream mixture


11. Bake for about 10 minutes or until lightly browned