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.