The perfect cozy side. Buttery, super herby biscuits with shreds of white cheddar and a little extra cornmeal crunch. Delicious with any Fall meal.

INGREDIENTS – makes 18-24

3c flour
1c cornmeal
2T baking powder
1t salt
2T dried sage
1t dried thyme

1/2c butter, cold and cubed
1c white cheddar, shredded

1c milk
2T maple syrup

INSTRUCTIONS

Preheat oven to 375°F.

Whisk together flour, cornmeal, baking powder, salt, sage and thyme in a large bowl. Cut in the butter with a fork or your hands until its all broke up and about pea sized. Stir in white cheddar.

Pour milk and maple in then gently stir a little then start to knead it together into a ball.

Roll out the ball on a clean floured surface to about 1/2-3/4″. Cut into biscuits (try not to spin the cutter as this can seal the edges together).

Place biscuits on a parchment lined baking sheet and bake for 18-20 minutes.

ENJOY!