Fresh chives brighten up a dense, buttery breakfast favorite.




  • In a large bowl combine flour, cornmeal and baking powder. Using a pastry blender, cut butter into flour mixture until butter is the size of small peas. Add cheese, bacon, 2/3 cup milk, egg, and chives; stir until moistened.

  • Turn out onto floured surface. Knead lightly 4 to 6 strokes or until dough just holds together. Pat or roll dough to an 8-inch square that is 1/2 inch thick. Using sharp knife, cut into 9 squares. (If desired, cut into 16 squares for mini biscuits.) Transfer to lightly greased baking sheet; brush with additional milk.

  • Bake in 425 degree F oven 12 to 15 minutes or until golden brown. (Bake mini biscuits 10 to 12 minutes.) Remove; cool on a wire rack.

Nutrition Facts

235 calories; 11 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 49 mg cholesterol; 340 mg sodium. 99 mg potassium; 26 g carbohydrates; 1 g fiber; 1 g sugar; 8 g protein; 0 g trans fatty acid; 346 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 54 mcg folate; 0 mcg vitamin b12; 185 mg calcium; 2 mg iron;