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For a tasty hors d'oeurve, spread split biscuits with honey mustard and fill with ham.
1 2/3 cups flour
1/3 cup cornmeal
4 teaspoons baking powder
2 teaspoons McCormick Gourmet™ Caraway Seed
1/2 teaspoon salt
1 cup shredded Cheddar cheese
1/2 cup (1 stick) butter
1 cup milk
Preheat oven to 450°F. Mix flour, cornmeal, baking powder, caraway seed and salt in large bowl. Stir in cheese. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stirring with fork, add enough milk until mixture leaves sides of bowl and forms a soft, moist dough.
Knead dough lightly on floured surface until no longer sticky. Roll or press dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place on ungreased baking sheet.
Bake 8 to 10 minutes or until light golden brown. Serve warm.
(Amount per serving)