Cornmeal Pecan Biscuits

1 1/2 c. all-purpose flour
1/2 c. yellow cornmeal
2 1/2 tsp. baking powder
1/2 tsp. salt
6 Tbsp. butter
2/3 c. milk
3/4 c. small curd cream-style cottage cheese
1/2 c. chopped pecans, toasted
Chipotle-orange honey butter

Line two baking sheets with parchment paper or foil; set aside. In large bowl stir together flour, cornmeal, baking powder and salt. Using pastry blender cut in butter until mixture resembles coarse crumbs. Make a well in center of mixture; set aside. In small bowl combine cottage cheese and milk; add all at once to flour mixture. Using fork stir just until moistened. Gently stir in pecans. Drop dough into 16 mounds on prepared baking sheets (a scant 1/4 c. dough per mound). Place baking sheets on separate oven racks. Bake in preheated 425° oven 14-16 minutes or until golden brown. Transfer to wire rack. Serve warm with Chipotle-orange honey butter:

In small bowl stir together softened 1/2 cup butter, two tablespoons honey, one – two teaspoons finely chopped canned chipotle chile pepper in adobo sauce and 1 teaspoon finely shredded orange peel. Makes 3/4 cup butter.

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