Gather around the chuck wagon for these savory and cheesy cornbread biscuits.  This is a super yummy side dish for franks & beans, soup, or your favorite bowl of chili.  Try these at your next cookout – easy to make and yummy to eat. 

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Ingredients:

• 1 Cup plus 1 Tablespoon all-purpose flour

• 1 Cup cornmeal

• 1 Tablespoon Baking Powder

• 2 teaspoons garlic powder

• ½ teaspoon Kosher salt

• ¼ tsp cayenne pepper

• 1 cup buttermilk*

• ½ cup unsalted melted butter cooled

• 2 cups shredded sharp cheddar cheese

 

For the topping

• Pastry brush

• 2 Tablespoons melted butter

• 1/8 tsp garlic powder

• 1 Tablespoon minced fresh parsley

 

How to make it:

1. Preheat your oven to 450 degrees. 

2. Line a sheet tray with parchment paper and set it aside.

3. In a large bowl, mix all the dry ingredients together.

4. Add the buttermilk and melted butter stirring to mix.

5. Fold in your shredded cheese.

6. Using a ¼ cup measuring cup, scoop out your biscuits and lay them on your parchment-covered sheet tray.

7. Bake in the oven 10-12 minutes until lightly browned on top.

8. Remove from the oven and brush with your butter parsley mix.

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*If you do not have any buttermilk, you can substitute 1 cup of low-fat milk with the juice of one lemon.  Stir to combine and let set for 5 minutes before adding to your dry ingredients.