Cheddar Buttermilk Biscuits

     As you probably know by now, there's nothing I like better than a dropped scone or biscuit baked in my 10 inch dutch oven.  The texture just can't be duplicated on a cookie sheet in my kitchen stove, they rise higher and are much lighter plus they have that nice, crispy, cast iron crust.  This recipe from a Sept. 2004 issue of Gourmet magazine makes a wet and cheesy batter, perfect for plopping into your dutch oven.  A cross between a biscuit and a cornbread, you get all the moistness and flavor of both.  You need to pile as many coals as will possibly fit on the lid of your oven to get the heat quickly up to 450 degrees.  With the lid covered with coals and 10 in a ring around the bottom they were golden brown and ready in 18 minutes.  The cornmeal gives them a little texture, cheesy but light, serve them with butter and hot pepper jelly and watch them fly out of your dutch oven.

Cheddar Buttermilk Biscuits
1 3/4 cup all-purpose flour
3/4 cup cornmeal (preferably stone-ground; not coarse)
4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 stick (1/4 cup) cold unsalted butter, cut into small pieces
6 oz (scant 2 cups) shredded sharp Cheddar cheese
3 Tblsp grated Parmesan cheese
3 scallions OR 2 Tbslp fresh chives, finely chopped
1 1/3 cups well-shaken buttermilk

     Lightly oil or spray 10 inch dutch oven.
     In large bowl whisk together flour, cornmeal, baking powder, baking soda and salt.
     Blend in butter with your fingertips or pastry blender until mixture resembles coarse meal.
     Stir in cheeses and scallions.
     Add buttermilk and stir until just combined.
     Drop dough in 8-10 equal mounds in prepared dutch oven.
     Bake at 450 degrees for 15-20 minutes or until golden.
     Cool in oven for 10 minutes before serving.

Drop biscuit batter into well oiled oven

Bake at 450 degrees for 15-20 minutes

Our guest of honor came running for the cornmeal

Try this corn bread biscuit with your next pot of chili