Cheese Stuffed Cornmeal Biscuits

I found this recipe on the Kraft website a while ago, and since it is summertime, have been waiting for an appropriate day to make these.  I definitely had plenty of opportunity this week as we had some "fall" temperatures.  So, what to make on a cooler day?  Delicious Baked Bean Chili, and these cheese stuffed cornmeal biscuits.  I was impressed with this recipe, and thought they were absolutely wonderful.  The biscuits were light and crisp outside, and filled with luscious melty cheese inside.  You can choose your favorite cheese to fill these with.

Cheese Stuffed Cornmeal Biscuits

1 1/2 cups flour

1/2 cup cornmeal

1 Tablespoon baking powder

1/2 teaspoon salt

1/3 cup cold shortening

1/2 cup sour cream

1/2 cup milk

4 ounces (1/2 of an 8 oz pkg) your favorite cheese (I used sharp white and orange cheddar)

Preheat the oven to 450F.  Line a baking sheet with parchment paper.

In a large bowl, mix the flour, cornmeal, baking powder, and salt.  Add the shortening and cut in to the flour mixture with a pastry blender, fork, or two knives, until mixture resembles coarse crumbs.  Combine the sour cream and milk, then add to the flour mixture.  Stir gently with a fork just until mixture forms a soft dough.  Do not overmix!

On a lightly floured surface, knead the dough gently several times until smooth.  Pat or roll the dough into a 12 x 8 inch rectangle.  Using a pizza cutter, cut the dough into 12 (4x2 inch) rectangles.  Place 1 cube of cheese about 1/2 inch from the edge of each rectangle.  Brush the edges of the dough with water, then fold the dough over the cheese and pinch the edges together and seal.  Place the biscuits on the prepared baking sheet and place in the oven.  Bake for about 12 minutes, or until lightly browned.  Serve warm.  Makes 12 servings.

Enjoy!  -Cardamommy