Jackie's Brickhouse
(Clear Lake Shores, Texas) view menu @ locu.com/places/jackies-brickhouse-kemah-us/#menu
Sunday, April 24, 2016
Sunday, January 24, 2016
Cheddar Cornmeal Biscuits With Chives
Cheddar Cornmeal Biscuits With Chives
by: What To Eat - everyday health
These chive-flecked cornmeal biscuits taste best made with extra-sharp Cheddar, but any type of Cheddar will work.
SERVINGS: 12 | TOTAL TIME: 36 min
Ingredients
- 1 1/2 cup(s) flour, all-purpose
- 1/2 cup(s) cornmeal, yellow or white, stone-ground
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon pepper, black ground
- 1/2 cup(s) cheese, cheddar, shredded, extra-sharp
- 2 tablespoon butter, cold, cut into 1/2-inch cubes
- 3/4 cup(s) sour cream, reduced-fat
- 1/4 cup(s) chives, fresh, finely chopped
- 1 tablespoon honey, (optional)
- 5 tablespoon milk, lowfat (1%), (3-5 tbsp as needed)
Instructions
1. Preheat oven to 400°F.
2. Combine flour, cornmeal, baking powder, baking soda, salt and pepper in a food processor. Pulse a few times to mix. Add cheese and butter and pulse again until the mixture looks pebbly with small oat-size lumps. Transfer the mixture to a large bowl.
3. Add sour cream, chives and honey (if using) and stir with a rubber spatula until almost combined. Add 3 tablespoons milk, stirring, just until the dough comes together; add more milk as needed until the dough holds together in a shaggy mass. Don’t overmix.
4. On a lightly floured surface, lightly pat the dough into a rectangle about 9 by 5 inches and just over 1/2 inch thick. Using a large chef’s knife, divide the dough evenly into 12 biscuits. Place on an ungreased baking sheet.
5. Bake the biscuits until lightly browned on top, 14 to 16 minutes. Serve warm or at room temperature.
1. Preheat oven to 400°F.
2. Combine flour, cornmeal, baking powder, baking soda, salt and pepper in a food processor. Pulse a few times to mix. Add cheese and butter and pulse again until the mixture looks pebbly with small oat-size lumps. Transfer the mixture to a large bowl.
2. Combine flour, cornmeal, baking powder, baking soda, salt and pepper in a food processor. Pulse a few times to mix. Add cheese and butter and pulse again until the mixture looks pebbly with small oat-size lumps. Transfer the mixture to a large bowl.
3. Add sour cream, chives and honey (if using) and stir with a rubber spatula until almost combined. Add 3 tablespoons milk, stirring, just until the dough comes together; add more milk as needed until the dough holds together in a shaggy mass. Don’t overmix.
4. On a lightly floured surface, lightly pat the dough into a rectangle about 9 by 5 inches and just over 1/2 inch thick. Using a large chef’s knife, divide the dough evenly into 12 biscuits. Place on an ungreased baking sheet.
5. Bake the biscuits until lightly browned on top, 14 to 16 minutes. Serve warm or at room temperature.
Nutrition Details
per serving
Calories 131, Fat 5g, Cholesterol 15mg, Sodium 318mg, Saturated Fat 3g, Protein 4g, Fiber 1g, Carbohydrates 17g
Copyright © 2016 Everyday Health Media, LLC
The material on this web site is provided for educational purposes only and is not to be used for medical advice, diagnosis or treatment.
Source:
per serving
Calories 131, Fat 5g, Cholesterol 15mg, Sodium 318mg, Saturated Fat 3g, Protein 4g, Fiber 1g, Carbohydrates 17g
Copyright © 2016 Everyday Health Media, LLC
The material on this web site is provided for educational purposes only and is not to be used for medical advice, diagnosis or treatment.
Source:
Friday, November 20, 2015
eVolve Restaurant - Chef Adam Scott
eVolve Restaurant
2234 NASA Parkway - Seabrook, Texas
learn more about this amazing eating establishment & book your next reservation @ http://www.evolve-restaurant.com/
Thursday, October 8, 2015
Monday, September 28, 2015
Friday, September 25, 2015
Thursday, September 17, 2015
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