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Cornmeal Biscuits with Ham and Cheddar

ham and cheddar biscuits

I've got an easy, crowd-pleasing little savory bite here, and  not much else to say except that I am, still and again, so grateful for my life.

If you're a mom, you've probably seen this post going around--about how our kids need us and not expertly executed birthday parties, cute Easter crafts, or the stress of living up to the curated perfection of Pinterest. And if you're not a Mom, the same is true--the people in your life need YOU, your presence, the way you show up, more than anything you produce or any ideal you uphold. 

And I want to show up--with children, husband, strangers, clients, friends--in a way that's open to outcome, drawing from energy deeper than mine, and ready to give and receive. I do that better some days than others. Some moments that have helped me out lately:

  • A family outing to Vancouver, where we played on the beach, ate lots of sushi, went on long bike rides, and enjoyed the miracle of being a foursome in the world
  • Sun!! Not oodles, but enough to remind me that orb is still in the solar system
  • Loretta practicing her letters all the time, on every scrap of paper in the house
  • Wyatt winning a ribbon at the science fair and constantly thinking in fractions
  • Starting to work on the house again
  • Wyatt coming home from soccer, covered head-to-toe in mud
  • Walking the labyrinth at my church and feeling renewed my calling as a peacemaker
  • Spring cleaning and tossing things I don't love or need
  • Aerobics with Liz, bopping to the '80's with some really fit 70 year-olds

kitchen still life

with kids in Vanouver

spring is springing


And these biscuits. It's not warm here yet despite the fact that it's technically spring. So we're still having soup and biscuits for dinner. It could be worse.

Cornmeal Biscuits with Ham and Cheddar
Adapted from Gourmet. I usually have some proscuitto around, which is the "ham" in these biscuits. I buy the German brand of proscuitto at Trader Joe's, which is very reasonably priced and has a good balance of saltiness and fat. If you want, you can add chopped chives, fresh thyme, or green onions. These couldn't be easier--one bowl, a wooden spoon.

2 c. flour
1/4 c. cornmeal
2 1/2 tsp. baking powder
3/4 tsp. baking soda
2 tsp sugar
1 tsp. salt
6 Tb. cold unsalted butter, cut into 1/2" cubes
1 1/2 c. grated sharp cheddar
1/2 c. coarsely chopped proscuitto or cooked ham
1 c. well-shaken buttermilk 

Put a rack in the middle of the oven and preheat oven to 450. Butter a large baking sheet or line with parchment paper.

Whisk together flour, baking powder, baking soda, sugar, and salt in a medium bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Stir in cheddar and ham. Add buttermilk and stir until just combined.

Drop dough in 12 equal mounds about 2" apart onto baking sheet. Bake until golden, 15-20 minutes.

Reader Comments (7)

Great photos. xo
April 15, 2012 | Unregistered CommenterEm
Is Loretta "The Queen of Accessories" or what?? Love the yellow hair clip! Truly, it makes me smile.
April 16, 2012 | Unregistered CommenterPam
What a LOVELY post and springboard for consideration!!!!!!!! You've inspired me to write my own list of recent experiences/meditations/connections that make me feel good about being PRESENT and RESPONDING in my own family and world. Sarah, you are a huge gift, and so is your (virtual AND actual) community! Love and blessings!
April 16, 2012 | Unregistered CommenterLynn M
Yum -- the perfect combination of meat and starch! :) And the presentation is appealing for sure.
April 17, 2012 | Unregistered CommenterEsther Moriarty
I totally needed to hear this. Thank you Sarah. Thank you for keeping it real!
April 18, 2012 | Unregistered CommenterJenn Gallucci
Stopping in again to say - these were so good - particularly dipped in tomato soup! They tasted like the corn bread stuffing in a biscuit that I make at Thanksgiving. I'm definitely going to try these again and use some chicken apple sausage next time. I followed your suggestion and made them with green onions and rosemary and a bit of parmesan. I also subbed slightly watered greek yogurt for the buttermilk. My oven needed to be at 425 for about 13-15 minutes.
April 23, 2012 | Unregistered CommenterEm
Thanks, like your post very much, they are interesting and useful. And the children are very cute, I will keep reading!
July 24, 2012 | Unregistered Commenterbennysmith

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