1 1/2 c whole wheat pastry flour
1/2 c corn meal
1 tbs baking powder
1/2 tsp kosher salt (1/4 tsp if fine salt)
1/4 tsp ground black pepper
1 tsp sugar
1/2 c lard or butter
1 1/2 c grated flavorful cheese like sharp cheddar or aged gouda
2 tbs minced fresh rosemary, sage or parsley
2 tbs minced chives or onion
1/2 c whole milk or half and half
Preheat the oven to 450 degrees with a rack on the top shelf.
Combine flour, corn meal, baking powder, salt, pepper and sugar in a bowl. With a pastry cutter or your fingers, work in the lard into the dry ingredients until the mixture is crumbly and sandy.
Add grated cheese and herbs, tossing to coat in flour mixture.
Beat egg and milk or half and half together. Make a well in the center of the flour mixture and pour in the liquid, mixing just until it loosely hold together. Over mixing will make a tough biscuit.
Turn the loose dough out onto a floured surface. Gather the dough together and give it just a couple turns. Press or roll the dough out to 1/2 inch thickness. Cut out circles or other shapes, placing on an ungreased cookie sheet.
Bake for 12-17 minutes until golden brown. Time will depend on the thickness of the dough, the pan and your oven.
Enjoy these savory biscuits with butter, cheese, ham, chutney or even jam if you’re into that kind of thing.