Cheddar Cornmeal Biscuits

Biscuits are the ultimate comfort food in our house. I keep a stockpile of homemade ones in the freezer to pop into the toaster oven at a moment’s notice. They serve as breakfasts, snacks, and additions to supper, and I kinda think it will end up being one of those things my kids remember about life in the home they grew up in- Mama and her freezer full of biscuits. I love it. These cheddar cornmeal biscuits are a rendition of the classic ones we regularly prepare. With the addition of cornmeal, cheddar cheese, and the optional dried herbs, these Southern beauties are like a crossbreed of cornbread and biscuit- flavorful, textured, flaky, and super buttery. Let me tell you how to make them.

Making the Biscuits:

These cheddar cornmeal biscuits start like any other biscuit. The dry ingredients of flour, cornmeal, sugar, baking powder, and salt get tossed together in a large bowl. You have the option to add some dried herbs if that’s you’re thing. Next, we cut in loads of ice-cold butter, stir in the cheddar cheese, and bring the whole mixture together with milk. Once a shaggy dough forms, pat the dough out into a rectangle and begin layering the dough by cutting it into thirds and re-stacking those pieces one on top of another. We repeat this process a few times and then gently pat it out into a flat sheet of dough. Use a floured biscuit cutter to trim out rounds and then space them out slightly on a prepared sheet pan. The biscuits get baked until they’re golden brown and crisp around the edges.

I like to add an extra bit of butter to the tops of the biscuits to make them even more golden and savory, but this is optional. As always, be sure to use ice-cold ingredients where indicated to ensure that the biscuits fluff up nicely in the oven. If at any point your dough gets warm, you can pop it into the fridge or freezer to get cold again before baking. For reheating, I recommend a toaster oven or a traditional oven at 350 until the biscuit is warmed throughout and the edges have crisped again.

Enjoy making these treats this weekend! I’ll leave a few other favorite biscuit recipes down below for you to check out, too! Happy Friday to you all, and, as always, happy baking!

If you like these cheddar cornmeal biscuits you should check out:

Mini Buttermilk Biscuits
Cream Cheese Chocolate Chip Biscuits
Honey Nut Biscuits
Maple Oatmeal Biscuits
Cinnamon Raisin Biscuits
Buttermilk Biscuit Sandwiches
Peaches and Cream Biscuits

Cheddar Cornmeal Biscuits

Print Recipe

★★★★

4 from 2 reviews

These cheddar cornmeal biscuits feature buttery layers, cheddar cheese throughout, and loads of texture thanks to the addition of cornmeal! Consider these your cornbread biscuits!

Author: Kate Wood
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 16
Category: Breakfast

Ingredients

1–1/2 cups all-purpose flour
½ cup ground cornmeal
3 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
½ cup unsalted butter, cold plus 2 additional tablespoons of melted butter
¾ cup shredded cheddar cheese
¾ cup milk
2 tablespoons white vinegar
2 teaspoons Italian seasoning (If desired for herb biscuits)

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Instructions

Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
In a large bowl, stir to combine the flour, cornmeal, sugar, salt, baking powder, and baking soda (Add in the Italian seasoning here too if you want herbed biscuits!). Use a pastry cutter or the backs of two forks to cut the butter into the dry ingredients, working quickly until pea-sized clumps exist throughout. Stir in the cheddar cheese. Pour in the milk and vinegar and use a rubber spatula to stir until a shaggy dough comes together. Do not overwork the dough.
Gently and quickly work the dough together and pat out to a 1” thick rectangle. Cut the dough into 3 equal-sized rectangles and stack them on top of one another. Gently press or roll out again to a 1” thick rectangle. Repeat the cutting and stacking process two more times and then roll out to ½-2/3” thick. Use a 1-1/2” round biscuit cutter to trim out rounds of dough. Flour the cutter well and press down straight being careful not to twist the cutter at all. Re-flour and continue cutting out until all the dough has been used. You can gather leftover piece and gently form back together to trim out more circles. Place the biscuits about ¼” apart on the baking sheet or dish. Bake in the preheated oven for about 12 minutes or until the tops are golden and the biscuits have risen. Brush with the melted butter if desired. Allow to cool slightly before enjoying and reheat in the toaster oven as needed.

Cheddar Apple Pie

6 Comments / Pies and Tarts

My favorite recipes are the ones that evoke memories. Nana’s banana bread. My mom’s baked spaghetti. Mimi’s chicken and dumplings. The foods that come attached with a series of moments or a special person are the ones that I find most comforting. They just taste like home. Since this is the first recipe of the *official* fall season (let’s be honest, I’ve been secretly dreaming of fall via my denim-filled online shopping carts and cozy coffee creamer choices for about a month now), I thought I’d go all out and share a super fallish recipe: cheddar apple pie.

“Good apple pies are a considerable part of our domestic happiness.” – Jane Austen

Apple pie, for me and likely every other Thanksgiving-celebrating American, is an incredibly nostalgic recipe. One of my first real baking experiences was spent with floury hands in a bowl of pie dough destined to encase a gooey apple and cinnamon filling. My Mimi, who makes apple and pumpkin pies every Thanksgiving, first let me saddle up at the counter with her as a middle schooler. With two forks and some serious forearm endurance, we cut fat into dry ingredients, pat together clumps of shaggy dough, and gingerly rolled out thin slabs to fit inside of the glass dishes. It was a technique and recipe she had used for years, and I learned how to make pie dough by studying her methodical movements over the edge of the counter.

Pie dough is still sometimes a mystery to me, and although I have a favorite classic recipe, an all-butter recipe, and even a savory cornmeal dough, I’m always tinkering with the ingredients and technique to try out new combinations. Still, very few pie crusts taste as good to me as the ones that hold my Mimi’s apple pie filling, because you just can’t beat nostalgia.

Cheddar Apple Pie

This cheddar apple pie is a variation of sorts of a few different pie dough and filling recipes that I’ve used over the years. Here, the classic apple, sugar, cinnamon, and spice combination is complimented by a cheddar cheese and butter crust. Yes, we literally take a delicious block of Kerrygold aged cheddar cheese, finely shred it, and work all that goodness into the flour and butter. The final outcome is a crust whose flavor is subtle but entirely unique, a pairing that goes really well with the autumnal filling.

If you’re new to pie making, don’t let this cheddar apple pie scare you. Adding savory elements to dessert is never really my favorite thing, but here, the cheese only barely scents the crust of what is otherwise an entirely sweet and cozy pie. Loads of sugar and apple pie spice bake in with juicy apples until the insides are bubbling and thickened. If you notice you crust starts to brown too much before the filling has had a chance to thicken up, just lightly drape it in a sheet of tin foil. I always like to bake the pie with a larger sheet pan or piece of foil directly beneath it to catch any bubbled-over juices as well.

A Few Tips:

Don’t overwork the dough! Cut your fat into the dry ingredients and stir in the water with as few steps as possible to keep your dough tender. If you work with it too long it will get tough.
Work with a chilled dough. Slightly warm or less than cold doughs will slouch and not keep their shape in the pan!
Know that all pie plates bake differently. I prefer to bake pies in my hearty metal pan because I find this yields the most evenly baked pies. Beware that pie crust tends to sag or shrink back in ceramic pie plates. I like to briefly freeze my bottom crust to help prevent this from happening.
Leave a little hangover. When you roll out your bottom crust, you’ll need about a 1-2″ hangover of dough on all sides to give you enough to work with.
Bake until the juices are bubbling! Bubbling juices in the center of the pie means that your filling will have had time to bake up. No bubbles means a runny filling.
Be patient while you wait for your pie to cool. I like to let my pie come to room temperature throughout before cutting into it. You can speed up this process by placing it in the fridge.

Honestly, there’s probably a million other things I could say about pie baking, but I’ll leave you alone for now. In the meantime, many thanks to Kerrygold for sponsoring this delicious post. I hope you all pick up some of their fab aged cheddar and butter to make this cheddar apple pie. You won’t regret it! Happy fall, y’all!

If you like this cheddar apple pie you should try:

Caramel Apple Pie

Apple Frangipane Tart

Brown Sugar Apple Bundt Cake

Chicken Pot Pie with Cheddar Cornmeal Crust

Cranberry Pear Pop-Tarts

Cheddar Apple Pie

Print Recipe

This is a traditional cinnamon-spiced apple pie with a cheddar cheese and butter pie crust!

Author: Kate
Prep Time: 40
Cook Time: 60
Total Time: 240
Yield: 9
Category: Dessert

Ingredients

For the crust:

2–1/4 cups (350 gm) all-purpose flour
2 teaspoons sugar
¼ teaspoon salt
1 cup (230 gm) unsalted butter, cold and diced
1 cup shredded cheddar cheese
1 cup ice water
2 tablespoons apple cider vinegar

For the filling:

4 lbs apples (I used about 7 fuji apples), peeled, cored and sliced 1/8” thick
1/3 cup sugar
1/3 cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 tablespoon apple pie spice
2 teaspoon vanilla extract
Pinch of salt
1 egg white whisked with 1 teaspoon water

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Instructions

To prepare the crust:

Combine the flour, sugar, and salt in the bowl of a food processor. Pulse in the butter until pea-sized clumps exist throughout. Pulse in the cheese to combine barely. Pour the vinegar into your ice water and stir. Add about 5 tablespoons of the water mixture into the bowl of the processor and pulse a bit. Add water a tablespoon more at a time until the mix begins to come together into a shaggy dough. Don’t overwork it. Dump the dough out onto a clean surface and bring it together into a ball. Cut the dough in half and flatten each piece into a disk. Wrap in plastic wrap and allow to chill in the fridge for at least 2 hours.

To prepare the pie:

Preheat the oven to 425 degrees. Use a floured rolling pin to roll out half of the dough onto a floured surface into a circle about an inch wider than your pie plate on all sides. Roll the dough back onto the pin and then unroll it into the pie dish. Brush a thin layer of the egg white wash onto the pie dough and place in the freezer while you prep your filling. Combine the sliced apples with the sugar, brown sugar, flour, lemon juice, spice, vanilla, and salt. Toss to evenly coat the apples. Gently ease the dough into the edges of the pie dish and dump the filling into the prepared pie dish. Roll out the second half of dough onto a flour surface and use it to cut lattice strips or top your pie. Cut a few vent strips into the top of the pie if you opt out of a lattice and crimp the edges of the pie together as desired. Brush a thin layer of the egg white wash on top of the pie dough and place in the oven. Decrease the oven heat to 400 degrees and bake for 20 minutes. Decrease the heat to 375 and bake for an additional 30 minutes or until the filling is bubbling under the crust. You can top the pie crust with a sheet of aluminum foil if it begins to look too dark. Allow to cool completely prior to cutting!

Buttermilk Biscuits and Pepper Bacon, Cheddar, and Egg Sandwiches for Father’s Day

9 Comments / Breakfast, Food and Drink

Buttermilk Biscuits and Pepper Bacon Egg and Cheese Biscuit Sandwiches. Flaky, all butter, Southern style biscuits with tons of layers topped with peppery bacon, cheddar cheese and a fried or scrambled egg. These breakfast sandwiches are perfect for the morning or brunch hour and makes a simple breakfast for the man / men in your life this Father's Day. Take these sandwiches on the go! Recipe by thewoodandspoon.com

I figured it was time for man food- something hearty enough to celebrate all the baby daddies out there on this upcoming Father’s Day. What I came up with are some no-fuss, pepper bacon, cheddar, and egg breakfast sandwiches prepared on flaky, layered buttermilk biscuits. The perfect nod to my meat-loving, Southern husband.

Marrying a “Man’s Man”

Brett is really good at man things. He can ride a tractor and change any tire. He’s excellent at killing spiders and unclogging toilets, and I’ve literally watched him run across a 4 lane highway to pull a man out of an overturned vehicle. He’s annoyingly terrific with one-liners, can grill a steak with the best of them, and could probably carry our entire family in his two arms if he had to. This man, even at 37 years old, looks great with his shirt off, and the average housewife could probably make an afternoon out of watching him chop a pile of firewood. (Read: Do not watch my husband chopping firewood with his shirt off. I will cut you.)

Yes, he chews with his mouth open. He’s a little colorblind, particularly when he’s getting dressed for a nice dinner. He farts under the covers, has the attention span of a gnat, and has the absolute worst taste in music. But he works hard for our family. He keeps trying when we fight and makes me laugh when I’m too prideful to do it myself. I catch him rolling in the grass with our kiddos from time to time and he always insists on kissing both of them before they go to sleep at night. He’s a good husband and a really, really good daddy.

Good Husband, Good Dad

I imagine in the future he will coach t-ball teams and bait fishing lines. He’ll teach our kids to drive and will wake them early on Saturdays for donuts and yard work. I can already see him filming the kids before their proms and after graduations, always with a stupid grin and the hint of pride all over his face.

But the thing I admire most about my husband and the way that he parents is that even now, when our babies are still so small and fresh in the world, he’s already concerned about the legacy that he will leave them someday. He has the foresight to know that our children will be affected by the way we exist today, and he is set on building a life that our children can aspire to.

Brett talks a lot about integrity and hardwork. He talks about cultivating a home that our family and friends will want to be apart of. We pray for our children, and we talk about the lessons they need to learn early and the ones we want to protect them from ever experiencing. He talks about having a strong marriage and what he wants to teach our children about being a husband, about being a man.

My husband, although not without his fair share of annoying quirks and morning breath, is a really great father. If there’s anything sexier than a man who reads to his kids before they go to bed, I don’t want to know. And if you tell me there’s anything better than getting old and crochety with the person who is set on growing old and crochety with you, I won’t believe you. I just won’t.

Buttermilk Biscuits

So let’s make some buttermilk biscuits, okay? We start by combining the dry ingredients- flour, salt, baking powder, and soda. Using a pastry cutter, we work in some ice cold unsalted butter, which will ensure that our biscuits are flaky and rich in flavor. Then, we pour in the buttermilk, stirring just enough to work it all into a shaggy dough. With quick hands, the dough pats down and folds several times to produce a dough that will rise and expand into fluffy, pillowy layers once baked. And with that, the dough is finished and reading for cutting!

You can use a knife or biscuit cutter to cut out your biscuits, just be sure that it is well floured. Push straight down while cutting the dough so that those biscuits will rise sky high in the hot oven. A final brush of butter and the buttermilk biscuits are ready for the oven.

Serving the Biscuits

Once baked, the buttermilk biscuits are golden brown, fluffy, and layered- the perfect vehicle for pepper bacon, cheddar cheese, and eggs. Although they are best eaten straight from the oven, you can pre-make and re-warm the biscuits in the oven to save on breakfast prep time. The bacon is rather simple, requiring only a hot oven and fresh ground black pepper, and the eggs can be prepared however your Dad prefers them.

Serve the biscuits warm with melty cheddar cheese on top and any other toppings your Papa or Man friend likes. Maybe some mayo and tomato? Crunchy lettuce and creamy avocado? Maybe some leftover pico de gallo or hot sauce from last night’s dinner? Whatever you choose, just make sure that Dad uses the buttermilk biscuits to sop every last bit of it up. Got it?

Happy Father’s Day to all you daddies out there. And women, take time to love on all the great men in your life. This world desperately needs more good men and fathers. So love your man, your friends, your sons, and nephews well; encourage them to be someone worth looking up to. Chances are, someone already is. Happy Tuesday and cheers!

If you like these buttermilk biscuits, be sure to check out:

Honey Nut Biscuits

Cheddar Cornmeal Chicken Pot Pie

Texas Hot Sauce

Whole Wheat Sandwich Bread

Flaxseed Bread

Honey Oat Bread

Buttermilk Biscuits

Print Recipe

Flaky, all butter, buttermilk biscuits are a rich and layered treat to use for all of your breakfast sandwiches.

Author: Kate Wood
Yield: 7

Ingredients

2 cups (260 gm) all-purpose flour
2–1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
½ cup (113 gm) unsalted butter, very cold and diced into tablespoon sized pieces
1 cup (240 mL) buttermilk, very cold
1 tablespoon unsalted butter, melted

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Instructions

Preheat the oven to 450 degrees and line a pan with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt to combine. Using a pastry cutter or the back of two forks, cut the butter into the flour mixture until the mixture resembles a coarse meal with some pea-sized pieces of butter throughout. Pour in the buttermilk and mix only until barely combined. Do not overmix.
Dump the dough out onto a floured counter and gently pat out into a ¾ inch thick rectangle of dough. Fold the dough in half, rotate the dough 90 degrees, and repeat the folding. Rotate and fold a total of three times total and then pat the dough out until 1” thick. Using a generously floured 2-1/2” biscuit butter, cut out rounds of dough and place them on the prepared baking sheet. Gently collect the remaining dough and pat together so that you can cut out additional biscuits. Lightly brush biscuits with the melted butter and place in the preheated oven, baking for about 13-15 minutes or until the tops of the biscuits are golden brown.

Notes

Biscuits are best eaten fresh from the oven but can be made in advance and warmed in a toaster oven.
Be sure not to overwork your biscuit dough. This can cause your biscuits to be tough and chewy.
Folding the biscuit dough allows for layered biscuits. Using ice cold butter and buttermilk ensures that they will be flaky.

Pepper Bacon

Print Recipe

Thick, applewood bacon is transformed into a fragrant and peppery dish with the addition of just a sprinkle of pepper!

Author: Kate Wood
Yield: 8

Ingredients

¾ pound (about 8 slices) thick cut Applewood bacon
1 teaspoon freshly ground black pepper

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Instructions

Preheat the oven to 400 degrees. Sprinkle both sides of each slice of bacon evenly with the pepper. Lay flat on a rimmed baking sheet and bake in the oven for about 25 minutes, or until the bacon is crisped to your liking. Allow to cool briefly on a paper towel lined plate prior to assembling sandwiches.

Pepper Bacon, Cheddar, and Egg Buttermilk Biscuit Sandwiches

Print Recipe

Pepper bacon, cheddar cheese, and a fried egg top some flaky buttermilk biscuits to create a simple and mouthwatering breakfast or brunch dish.

Author: Kate Wood

Ingredients

3 tablespoons of unsalted butter, room temperature
6 fried or scrambled eggs
6 slices of cheddar cheese or ½ cup shredded cheddar cheese
Salt and pepper
Additional toppings as desired like tomato, avocado, grilled onions, pico de gallo, etc.

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Instructions

Cut each biscuit in half. Spread a bit of butter on the insides of both halves. Place egg on the bottom half of each biscuit and top with cheese, a slice of bacon, and desired toppings. Sprinkle with salt and pepper and serve warm!

Recipe Adapted From: The Kitchn

Cheddar Cornmeal Chicken Pot Pie

16 Comments / Food and Drink, Pies and Tarts

Full disclosure- it’s 65 degrees outside. I can almost promise that there’s not a single person in the state of Alabama that is actually interested in eating this cheddar cornmeal chicken pot pie right now. But sometimes we do weird stuff on this blog, so let’s not shy away from it. Let’s just go for it.

Growing up, I can remember eating those personal pot pies that came frozen in a tiny foil pie pan. I’d pick out the peas and hide them under the rim of my bowl until the dog got close enough to eat them out of the palm of my sticky little paw. Now, as an adult, I appreciate pot pie for its comfort. A thick and buttery stew, bubbling with chunks of chicken and diced veggies, all topped with a flaky pie crust, somehow feels cozier than a cable knit sweater. Pot pie dinners feel like home.

Cheddar Cornmeal Chicken Pot Pie

This, my friends, it not your average pot pie. This cheddar cornmeal chicken pot pie is the sexy, Southern cousin of the regular ole’ pot pie that swoops in from out of town, steals your boyfriend, and sends everyone running to the store for cheddar cheese so that they can be cool like the new kid.

The Filling and Crust

The filling, adapted from Ina Garten’s famous recipe, is unassumingly delicious. Carrots, peas, chicken, onions, and enough butter to grease up Danny Zuko and the rest of the T-Birds, comes together in one pot to make a thick and creamy filling. The surprising part of this dish- the part that would make you slap yo mama and sing the Hallelujah Chorus- is the crust. Cornmeal and sharp cheddar cheese are the stars of this show, providing a crunch and creamy tang with every bite. Spiced with black pepper, garlic, and a few savory herbs, the crust on this cheddar cornmeal pot pie is like a pie crust meets Southern cheese straw. If that doesn’t shoot this dish to the top of your dinner menu, then I don’t know anything, apparently.

Since coming up with this dish, my somewhat critical eater of a husband has said that this is the single best dish in active rotation at our house, so I tend to make it quite a bit. Thankfully, this is a dish that requires little active cooking time, and the cheddar cornmeal crust can be made (or even frozen!) ahead of time. I haven’t tried freezing and reheating a whole pot pie yet, but I have high hopes that there’s potential there. If anyone tries this out, please, do inform.

If you’re somewhere cold or in need of a dose of comfort food, you should definitely give this cheddar cornmeal chicken pot pie a try. Although, if you’re reading this from Alabama, maybe just wait until we’re back to the regularly scheduled January weather. Or not. No one is judging, so if you make it now, I won’t care. Cheers to you and Happy Tuesday!

Cheddar Cornmeal Chicken Pot Pie

Print Recipe

★★★★★

5 from 2 reviews

This cheddar cornmeal chicken pot pie is a traditional chicken pot pie, filled with chicken, carrots, peas, and buttery onions, all topped with a cheddar, cornmeal, black pepper, and herb crust.

Author: Kate Wood
Cook Time: 120
Total Time: 2 hours

Ingredients

For the cheddar cornmeal crust

1/2 cup cornmeal
1 cup flour
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/4 teaspoon dried rosemary (optional)
1/4 teaspoon dried thyme (optional)
1/4 teaspoon garlic powder (optional)
1/4 teaspoon onion powder (optional)
6 tablespoons unsalted butter, cold and cubed
1/3 cup shortening, cold and cubed
1 cup shredded cheddar cheese (I prefer sharp cheddar)
2–4 tablespoons ice water, more if needed

For the pot pie filling (adapted from Ina Garten)

2–1/4 cups chicken stock
1 chicken bouillon cube
6 tablespoons unsalted butter
1–1/2 cups chopped yellow onion
6 tablespoons all purpose flour
3–1/2 cups of diced cooked chicken (I use cooked breast meat)
1 cups small diced carrots
1 cup frozen peas
1/2 cup minced fresh parsley leaves (you can substitute a reduced amount of dried parsley)
Salt and Pepper
1 egg

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Instructions

To prepare the cheddar cornmeal crust

In the bowl of a food processor, whiz together the cornmeal, flour, salt, sugar, pepper, and dried herbs and seasonings for about 30 seconds. Add the butter and shortening and pulse in the processor until marble sized clumps form. Add the cheese and pulse a few more times until well combined and the pea sized clumps forms. Add 2 tablespoons of the ice water and pulse until the dough begins to come together, adding an additional tablespoon of water or two if needed. Do no over-process.
Dump the dough crumbles out on to the counter and form into a round, flat disk. Cover in plastic wrap and chill in the fridge for at least an hour, or up to three days.

To prepare the pot pie

Preheat the oven to 375 degrees.
In a small saucepan, warm the chicken stock and bouillon cube over medium heat, but do not boil. In a large dutch oven or pot, add the butter and onions, cooking over medium heat and stirring frequently until the onions are translucent (about 10 minutes). Add the flour and cook for 2 minutes, stirring all the while. Add the chicken stock mixture and continue to cook while stirring for an additional minute. Once the sauce has thickened, add the chicken, carrots, peas, parsley, 1 teaspoon of salt, and 1/2 teaspoon pepper. Mix well and turn the heat off.
Pour the pot pie filling into a 10″ cast iron skillet, or another glass/ceramic baking dish that the pot pie can nearly fill to capacity. Whisk the egg with a tablespoon of water and brush the mixture on the lip of the pan. This will help the pot pie crust to stick to the pan, but is optional and may not be necessary depending on your pan.
On a floured surface, roll your crust out until it is 2 inches wider on all sides than the size of your pan. Be sure to keep your surface and pin well floured to keep from sticking. Transfer the crust to the skillet (I roll the dough loosely back on to the rolling pin and then gently roll it back out on top of the pan), trimming the edges, and crimping them as desired. Brush the top of the pie with the egg wash and cut a few vent slits on the top of the pie. Place in the oven and bake for about 1 hour and 15 minutes, or until the top is golden brown and the filling is bubbling underneath. If the crust or edges are golden or burning before the filling is bubbling, cover loosely with a piece of foil. Allow to set for about 20-30 minutes before serving.

Notes

The herbs and seasonings in the dough are optional but highly recommended as they add tremendous flavor!
I have tested many variations of this dough, and this is the one I was most pleased with. I have attempted using all butter, and while the taste is terrific, the texture is not as preferable to me. It’s quite delicate and may be somewhat crumbly crye shaping it for the pot pie lid, but the taste is worth the effort.

cheddar

Making the Biscuits:

If you like these cheddar cornmeal biscuits you should check out:

Cheddar Cornmeal Biscuits

Ingredients

Instructions

“Good apple pies are a considerable part of our domestic happiness.” – Jane Austen

Cheddar Apple Pie

A Few Tips:

If you like this cheddar apple pie you should try:

Cheddar Apple Pie

Ingredients

For the crust:

For the filling:

Instructions

To prepare the crust:

To prepare the pie:

Marrying a “Man’s Man”

Good Husband, Good Dad

Buttermilk Biscuits

Serving the Biscuits

If you like these buttermilk biscuits, be sure to check out:

Buttermilk Biscuits

Ingredients

Instructions

Notes

Pepper Bacon

Ingredients

Instructions

Pepper Bacon, Cheddar, and Egg Buttermilk Biscuit Sandwiches

Ingredients

Instructions

Cheddar Cornmeal Chicken Pot Pie

The Filling and Crust

Cheddar Cornmeal Chicken Pot Pie

Ingredients

For the cheddar cornmeal crust

For the pot pie filling (adapted from Ina Garten)

Instructions

To prepare the cheddar cornmeal crust

To prepare the pot pie

Notes

Notes

join the list