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
Scale
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.
