Yield: Makes about 10
Ingredients
1 tablespoon unsalted butter
1 1/2 cups all purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon coarse kosher salt
1/2 teaspoon baking soda
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 cups (packed) coarsely grated yellow extra-sharp cheddar cheese
1 large egg
3/4 cup (about) buttermilk
Preparation
Position rack in center of oven; preheat to 425°F.
Blend flour, cornmeal, sugar, baking powder, salt, and baking soda in processor. Add 1/2 cup chilled butter; cut in using on/off turns until mixture resembles coarse meal. Add cheese; cut in using on/off turns. Transfer flour mixture to large bowl.
Whisk 1 egg in glass measuring cup. Add enough buttermilk to egg to measure 1 cup.
Make well in center of dry ingredients. Pour buttermilk mixture into well; mix just until evenly moistened.
Turn dough out onto generously floured surface. Knead gently just until dough holds together, about 10 turns. Pat out on generously floured surface to 3/4-inch-thick round. Using 3-inch round cutter, cut out biscuits.
Transfer to ungreased baking sheet, spacing 1 inch apart. Gather dough scraps; pat out to 3/4-inch thickness and cut out additional biscuits.
Bake biscuits until golden, tester inserted into center comes out clean, and biscuits feel firm, about 18 minutes. Cool on rack 5 minutes. Serve warm.
