If you have a soft spot for biscuits with a delightful twist, this Cornmeal Biscuits Recipe is your new best friend in the kitchen. Imagine tender, flaky biscuits with a subtle crunch and golden hue from the cornmeal that elevates every bite. They’re perfect for breakfast, a comforting side at dinner, or anytime you crave a warm, buttery treat. This recipe strikes the ideal balance between fluffy and hearty, delivering that nostalgic homemade feel with a slight rustic edge that only cornmeal can provide. Once you try these, you’ll wonder how you ever enjoyed biscuits without that unique, satisfying cornmeal texture.
Ingredients You’ll Need
The beauty of this Cornmeal Biscuits Recipe is in its simplicity. Each ingredient is essential not just for flavor but for creating the perfect biscuit texture that is crumbly yet tender, rich yet light. From the sharpness of baking soda and powder for lift to the creamy butter that melts into the cornmeal-crusted dough, every element plays an important role.
- 2 cups all-purpose flour: Gives the biscuits their structure and soft crumb.
- 1 cup plain yellow cornmeal: Adds a lovely grainy texture and that golden color that makes these biscuits pop.
- 2 tsp granulated sugar: Just enough sweetness to balance the savory notes.
- 1 Tbsp baking powder: Provides that necessary rise so your biscuits aren’t dense.
- 1 tsp baking soda: Works with the buttermilk to add lift and tenderness.
- 1 1/2 tsp salt: Enhances all the flavors and balances the sweetness.
- ½ cup cold unsalted butter cubed: Cold butter gives those signature flaky pockets when baked.
- 1 1/3 cup whole buttermilk: Adds moisture and a subtle tang that brightens the biscuit’s flavor.
- 2 Tbsp melted butter: Brushed on top for a gorgeous golden finish and extra richness.
How to Make Cornmeal Biscuits Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 425ºF. Line a baking sheet with parchment paper or a silicone mat to ensure your biscuits bake evenly without sticking and are easy to remove later. This setup helps achieve that perfectly crisp bottom crust.
Step 2: Mix Dry Ingredients
Combine all-purpose flour, yellow cornmeal, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisking these together thoroughly guarantees an even distribution, so your biscuits have consistent flavor and rise beautifully.
Step 3: Cut in the Butter
Use a pastry cutter to work the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs. The cold butter is crucial here; it creates little pockets of fat that melt as they bake, giving your biscuits that flaky, tender crumb everyone loves.
Step 4: Add Buttermilk
Slowly pour in the buttermilk while gently stirring just until combined. It’s important not to overmix—this preserves the delicate texture and ensures your Cornmeal Biscuits Recipe comes out light rather than tough.
Step 5: Shape and Cut Biscuits
Turn the dough onto a lightly floured surface and pat it into a half-inch thick rectangle. Then, with a 2-inch biscuit cutter, press straight down to cut 12 biscuits. Avoid twisting the cutter to keep the edges sharp and encourage a good rise during baking.
Step 6: Bake and Finish
Arrange your biscuits on the prepared baking sheet and brush the tops generously with melted butter. This step seals in moisture and adds a lovely golden color. Bake for 15 to 20 minutes until the biscuits are puffed up and beautifully golden brown.
How to Serve Cornmeal Biscuits Recipe
Garnishes
These biscuits are fantastic on their own with a dab of honey or butter, but feel free to sprinkle fresh herbs like chives or thyme for a savory lift. You can also add a light dusting of grated sharp cheddar right after brushing with melted butter for an extra indulgent touch.
Side Dishes
Cornmeal Biscuits pair wonderfully with hearty soups, stews, or chili. Their tender crumb is perfect for soaking up rich gravies or sauces. For breakfast, serve them alongside scrambled eggs and crispy bacon for a homey, comforting meal.
Creative Ways to Present
Try slicing these biscuits in half and filling them with your favorite sandwich ingredients—like fried chicken and pickles or smoked ham and mustard. You could also use them as a base for mini open-faced sandwiches at brunch or scatter crumbled biscuits over salads as a cornbread-inspired crouton.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store your biscuits in an airtight container at room temperature for up to two days. This helps keep their tender crumb intact while preventing them from drying out.
Freezing
Cornmeal Biscuits freeze beautifully. After baking and cooling completely, wrap them tightly in plastic wrap or place in a freezer bag. They’ll keep well for up to 3 months and are great to pull out when you want a quick homemade treat.
Reheating
To reheat, pop the frozen or stored biscuits in a 350ºF oven for about 10 minutes or until warmed through. This restores their crisp edges and fluffy center, almost as good as fresh.
FAQs
Can I use milk instead of buttermilk?
While milk can work in a pinch, buttermilk’s acidity reacts with the baking soda to give your Cornmeal Biscuits Recipe a better rise and a tangy flavor. If you don’t have buttermilk, add a tablespoon of lemon juice or vinegar to a cup of milk and let it sit for 5 minutes before using.
What’s the best way to store leftover biscuits?
Keep your biscuits in an airtight container at room temperature for a day or two. For longer storage, freezing is your best bet. This preserves freshness and texture far better than refrigeration.
Can I add cheese to this recipe?
Absolutely! Adding grated sharp cheddar or pepper jack to the dough adds a wonderful savory kick that complements the sweetness of the cornmeal perfectly.
How do I make these biscuits vegan?
To veganize this Cornmeal Biscuits Recipe, substitute butter with a plant-based margarine and use a non-dairy buttermilk alternative, such as almond milk with a bit of vinegar to mimic the acidity.
Why is cold butter important?
Using cold butter is key to flaky biscuits because it stays solid until baking. As it melts in the oven, it creates steam pockets that lift and separate the dough layers, resulting in that tender, flaky texture.
Final Thoughts
There is something truly special about homemade biscuits, especially when they have the rich texture and charming flavor of this Cornmeal Biscuits Recipe. Whether you’re serving breakfast, dinner, or just a cozy snack, these biscuits will quickly become a household favorite. They’re simple to whip up but impressively delicious—give them a try and watch them become a staple in your baking repertoire!
Print
Cornmeal Biscuits Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 biscuits
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
These Cornmeal Biscuits are a delightful twist on traditional biscuits, combining all-purpose flour with yellow cornmeal for a slightly crunchy texture and a rich, buttery flavor. Perfectly tender on the inside with a golden crust, they are ideal as a side for breakfast or dinner and easy to prepare within 25 minutes.
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1 cup plain yellow cornmeal
- 2 tsp granulated sugar
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp salt
Wet Ingredients
- ½ cup cold unsalted butter, cubed
- 1 1/3 cup whole buttermilk
- 2 Tbsp melted butter (for brushing)
Instructions
- Preheat Oven: Preheat your oven to 425ºF (220ºC) and line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, sugar, baking powder, baking soda, and kosher salt until evenly combined.
- Cut in Butter: Use a pastry cutter to cut the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Add Buttermilk: Slowly pour in the whole buttermilk and stir just until the dough comes together, being careful not to overmix to keep the biscuits tender.
- Shape Dough: Transfer the dough onto a lightly floured surface and gently pat it into a 1/2-inch thick rectangle, avoiding overworking the dough.
- Cut Biscuits: Using a 2-inch biscuit cutter, cut out 12 biscuits. Gather any scraps, gently re-pat, and cut more if needed.
- Prepare for Baking: Place the cut biscuits onto the prepared baking sheet. Brush the tops with melted butter to promote browning and add flavor.
- Bake Biscuits: Bake in the preheated oven for 15 to 20 minutes or until the biscuits are golden brown and cooked through.
Notes
- Use cold butter for flaky biscuits – warm butter won’t produce the same texture.
- Do not overmix the dough to keep biscuits light and tender.
- Brushing melted butter on top before baking adds a beautiful golden crust and rich taste.
- If you prefer a crispier bottom, bake biscuits directly on a preheated baking stone.
- Biscuits are best served warm but can be reheated gently in the oven.
