Cornmeal Biscuits
User Reviews
4.8
Cornmeal Biscuits
Description
This biscuit recipe balances cornmeal and flour with buttermilk and honey for moisture and subtle sweetness. Baking powder and baking soda ensure leavening for a light, risen texture. Cold butter is cut into the dry ingredients to provide flaky layers after baking. The dough comes together into a soft but manageable consistency for shaping.
Baking at a high temperature produces a nicely browned exterior while keeping the inside tender. The slightly coarse cornmeal adds a pleasant texture and mild corn flavor, distinguishing these biscuits from plain versions. They are suitable for breakfast or alongside savory dishes.
If you lack buttermilk, a substitution made by combining whole milk with lemon juice or vinegar and letting it sit can provide a close alternative. The dough may need brief resting to hydrate properly if slightly dry, aiding biscuit rise and texture.
Ingredients
biscuits
- 1 cup yellow cornmeal or white cornmeal
- 1 cup buttermilk
- 1 Tbsp honey
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 12 Tbsp unsalted butter cold, cut in pieces
Instructions
- Preheat your oven to 450F
- Line a baking sheet with parchment paper.
- Whisk the cornmeal, buttermilk and honey together in a bowl and set aside.
- Add the flour, baking powder, baking soda, and salt to the bowl of a processor and pulse to combine.
- Add in the cold butter pieces and pulse about 10 times until the mixture resembles a coarse meal.
- Add the buttermilk/cornmeal mixture to the machine.
- Pulse/process the mixture just enough to bring the dough together into large clumps. Add a little more buttermilk if the dough seems too dry.
- Turn out onto a floured surface and bring together into one lump. Add in a little extra flour if it’s too wet. Note: if the dough is a bit dry or crumbly at this point I will wrap it in plastic and let it sit on the counter for about 15 minutes to allow it to hydrate.
- Pat or roll dough into a 9" round, about an inch thick. Cut out biscuits with a 2 1/2 inch biscuit cutter. Reforming the dough as necessary.
- Bake for 5 minutes, until they just start to rise, and then turn down the heat to 400F, and bake for another 8 to 10 minutes, until golden.
- Cool on a rack.
Notes
- Use a buttermilk substitute by mixing 1 tablespoon lemon juice or vinegar with whole milk, letting it sit for 15 minutes before using.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10biscuits
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 317mg | 13% |
| Potassium | 237mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 459IU | 9% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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