Easy Cornmeal Biscuits
User Reviews
5.0
3 reviews
Excellent
Easy Cornmeal Biscuits
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These cornmeal biscuits are a hit with our family! They combine the hearty taste of cornmeal with the cozy comfort of biscuits, creating a flavor that's hard to resist. What's even better? They're quick, tasty, and go perfectly with honey butter for an ideal treat or alongside chili for a comforting meal. These cornmeal biscuits are light, fluffy, and mouthwatering, and we're pretty sure they'll become your favorite as well!
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Ingredients
- 2 cups all-purpose flour
- 1 cup Quaker yellow cornmeal
- 1-¼ cups buttermilk
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon honey
- 12 tablespoons unsalted butter , cut into ½ inches and chilled
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Instructions
- Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and salt. Add the chilled butter pieces to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs; this will create a flaky texture in the biscuits.
- In a separate bowl, mix the buttermilk and honey until well combined. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir gently with a rubber spatula until the dough starts to come together. Turn the dough out onto a lightly floured surface. Gently knead the dough a few times until it holds together, but be careful not to overwork it. Pat out the dough into a 9-inch circle, about ¾-inch thickness.
- Use a 2-½ inch biscuit cutter to cut out rounds of dough. Press straight down without twisting the cutter to ensure even rising. Place the cut biscuits on the prepared baking sheet, leaving a little space between them. Bake in the preheated oven for about 8-12 minutes or until the biscuits are golden brown and cooked through.
- Once baked, remove the biscuits from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool slightly before serving. Enjoy the cornmeal biscuits warm with butter, jam, or your preferred toppings.
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Notes
- How to Store & Re-Heat
- Store cooled biscuits in an airtight container at room temperature for up to 2 days. Reheat by warming in a 350°F (175°C) oven for 5-7 minutes or microwaving until heated through.
- How to Make-Ahead
- For the best taste and texture, it's recommended to bake cornmeal biscuits right before serving.
- How to Freeze
- To freeze cornmeal biscuits, prepare the dough, shape and cut the biscuits, then freeze them on a baking sheet. Once frozen, transfer to a container or bag, and store in the freezer for up to 2-3 months. When ready to bake, no need to thaw; bake from frozen, adding a few extra minutes to the baking time.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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