Servings
Font
Back
0 from 3 votes

Easy Cornmeal Biscuits

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!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
5 mins
Total Time
32 mins
Servings: 12
Calories: 236 kcal
Course: Bread
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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.