Print

Cornmeal Biscuits Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 4 reviews

These Cornmeal Biscuits are a delicious, slightly sweet twist on traditional biscuits, featuring the rustic texture and flavor of yellow cornmeal combined with tender buttermilk and butter. Perfect for breakfast or as a side for any meal, they bake up golden and flaky with a soft crumb.

Ingredients

Wet Ingredients

  • 1 cup yellow cornmeal (you can also use white cornmeal)
  • 1 cup buttermilk
  • 1 Tbsp honey
  • 12 Tbsp cold unsalted butter, cut into pieces

Dry Ingredients

  • 2 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt

Instructions

  1. Preheat the oven: Set your oven to 450°F (232°C) to ensure it’s hot and ready once your dough is prepared.
  2. Prepare the baking sheet: Line a baking sheet with parchment paper to prevent the biscuits from sticking and for easy cleanup.
  3. Mix cornmeal wet ingredients: In a bowl, whisk together the cornmeal, buttermilk, and honey until fully combined. Set this mixture aside.
  4. Combine dry ingredients: In the bowl of a food processor, add the all-purpose flour, baking powder, baking soda, and salt. Pulse a few times to blend the dry ingredients evenly.
  5. Incorporate the butter: Add the cold, cut pieces of unsalted butter to the food processor. Pulse about 10 times until the mixture resembles coarse crumbs or meal.
  6. Add the wet mixture: Pour the buttermilk and cornmeal mixture into the food processor bowl with the flour and butter mixture.
  7. Form the dough: Pulse the food processor just enough to bring everything together into large clumps. If the dough seems too dry, add a splash more buttermilk as needed.
  8. Knead the dough: Turn the dough out onto a floured surface. Bring it together into a single lump by gently kneading. If too wet, add a bit more flour. If the dough is crumbly or dry, wrap it in plastic wrap and let it rest at room temperature for about 15 minutes to hydrate.
  9. Shape the biscuits: Pat or roll the dough into a 9-inch round about 1 inch thick. Using a 2 1/2 inch biscuit cutter, cut out biscuits. Reform and cut the remaining dough as needed.
  10. Bake the biscuits: Place the cut biscuits on the prepared baking sheet. Bake for 5 minutes at 450°F until they start to rise, then reduce the oven temperature to 400°F (204°C) and bake for an additional 8 to 10 minutes until the biscuits are golden brown.
  11. Cool: Remove the biscuits from the oven and let them cool on a wire rack before serving.

Notes

  • Use cold butter to achieve a flaky texture.
  • Resting the dough helps hydrate the ingredients and improves biscuit texture.
  • You can substitute white cornmeal for yellow cornmeal for a slightly different flavor.
  • Adjust buttermilk as needed if dough is too dry or wet during mixing.
  • Serve warm with butter, honey, or jam for best flavor.

Find it online: https://yumntasty.com/cornmeal-biscuits-recipe/