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Breads

Cheese-Filled Cornmeal Biscuits

Cheese-Filled Cornmeal Biscuits recipe
photo by:kraft
Ohh, the melty cheese inside these warm biscuits…if you thought your family went gaga over the regular kind, just wait.
time
prep:
20 min
total:
35 min
servings
total:
12 servings
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What You Need

1-1/2
cups  flour
1/2
cup  cornmeal
1
Tbsp.  CALUMET Baking Powder
1/2
tsp.  salt
1/3
cup  cold shortening
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/2
cup  milk
4
oz.  (1/2 of 8-oz. pkg.) KRAFT Colby & Monterey Jack Cheese, cut into 12 cubes

Make It

HEAT oven to 450°F.

MIX first 4 ingredients in large bowl until well blended. Cut in shortening with pastry blender or 2 knives or until mixture resembles coarse crumbs. Mix sour cream and milk. Add to flour mixture; stir with fork just until mixture forms soft dough. (Do not overmix.)

KNEAD on lightly floured baking sheet 10 times or until smooth. Pat or roll out dough to 12x8-inch rectangle. Cut into 12 (4x2-inch) rectangles with pizza wheel. Place 1 cheese cube about 3/4 inch from edge of 1 short side of each rectangle. Brush edges of dough with water; fold dough over cheese to form 2-inch square. Firmly pinch edges of dough together to seal. Arrange evenly on baking sheet.

BAKE 12 to 15 min. or until lightly browned.

Kraft Kitchens Tips

How to Reheat Biscuits
Wrap biscuits in foil. Bake in 350ºF oven 10 to 15 min. or until heated through.
Special Extra
For a flavor twist, add 1/4 tsp. ground red pepper (cayenne), and/or 2 chopped green onions to the flour mixture before adding the sour cream mixture.
Food Facts
Humidity and measuring accuracy can affect the quality of biscuits. If the dough is dry, add up to 1 additional Tbsp. milk to dough before kneading as directed. Also, flour the work surface with the least amount of flour possible to prevent the dough from sticking to the surface.
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