These cornmeal biscuits combine the crunchy, nutty sweetness of cornbread with the light, fluffy texture of a classic biscuit. Their golden color and rich flavor make them the perfect complement to soups, stews, and chilis. Slightly sweetened with honey and enriched with buttermilk, these biscuits are a must-try for any comfort food lover!
Why You’ll Love This Recipe
- Crispy yet fluffy – The perfect balance between cornbread and biscuits.
- Versatile – Pairs well with sweet or savory dishes.
- Easy to make – Simple ingredients and minimal prep.
- Golden and beautiful – A stunning, rustic addition to any meal.
- Perfect for any season – Enjoy with soups in winter or as a side for summer BBQs.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 12 tablespoons unsalted butter, cold and cubed
- 1 cup buttermilk
- 1 tablespoon honey
Directions
Prepare the Dough
- Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
- Cut the cold butter into the dry ingredients using a pastry cutter or your hands until the mixture resembles coarse crumbs.
Form the Biscuits
- In a separate bowl, mix the buttermilk and honey. Pour this mixture into the dry ingredients and stir until just combined.
- Turn the dough onto a lightly floured surface and gently knead a few times.
- Roll out the dough to ¾-inch thickness and cut into circles using a biscuit cutter.
Bake the Biscuits
- Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
- Let cool slightly and serve warm with butter, honey, or alongside soups and stews.
Servings and Timing
- Servings: 10 biscuits
- Preparation Time: 10 minutes
- Baking Time: 12-15 minutes
- Total Time: 25 minutes
Variations
- Cheesy Cornmeal Biscuits – Mix in ½ cup shredded cheddar cheese for a cheesy twist.
- Herb Butter Biscuits – Add 1 tablespoon chopped rosemary or thyme for an aromatic flavor.
- Spicy Version – Mix in ½ teaspoon cayenne pepper for a little heat.
- Sweeter Biscuits – Increase honey to 2 tablespoons and serve with jam.
- Gluten-Free Option – Use 1:1 gluten-free flour blend in place of all-purpose flour.
Storage/Reheating
- Refrigeration – Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- Freezing – Freeze baked biscuits for up to 3 months. Reheat before serving.
- Reheating – Warm in the oven at 350°F for 5 minutes or microwave for 15-20 seconds.
FAQs
1. Can I use white cornmeal instead of yellow?
Yes, but yellow cornmeal gives a richer color and a slightly sweeter taste.
2. What can I substitute for buttermilk?
Mix 1 cup milk with 1 tablespoon vinegar or lemon juice, let sit for 5 minutes.
3. How do I make sure my biscuits stay flaky?
Use cold butter and avoid overworking the dough.
4. Can I make these biscuits ahead of time?
Yes, refrigerate the dough overnight or freeze unbaked biscuits for later.
5. What can I serve these with?
They pair well with soups, chili, fried chicken, or honey butter.
6. Can I make them dairy-free?
Use vegan butter and almond milk with lemon juice.
7. How do I make drop biscuits instead of cut biscuits?
Scoop spoonfuls of dough onto the baking sheet instead of rolling and cutting.
8. Can I add bacon to these biscuits?
Yes! Mix in ½ cup crumbled cooked bacon for extra flavor.
9. Do I need to chill the dough before baking?
No, but keeping the butter cold ensures a flakier biscuit.
10. Can I use self-rising flour?
Yes, but omit the baking powder and salt.
Conclusion
These cornmeal biscuits are a delicious twist on traditional biscuits, offering a crispy, buttery texture with a hint of sweetness. Whether served with honey, butter, or as a side to hearty meals, they’re an easy and flavorful addition to your baking routine. Try them today and enjoy the perfect balance of cornbread and biscuit goodness!
Print
Cornmeal Biscuits
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 biscuits 1x
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: Southern, American
- Diet: Vegetarian
Description
These Cornmeal Biscuits combine the light, fluffy texture of biscuits with the nutty crunch of cornbread! Golden and buttery, they’re perfect for serving with soups, stews, and chilis. Made with buttermilk, cornmeal, and honey, they’re easy to bake and absolutely delicious!
Ingredients
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 12 tbsp unsalted butter, cold and cubed
- 1 cup buttermilk
- 1 tbsp honey
Instructions
- Preheat Oven – Set to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients – In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.
- Cut in Butter – Using a pastry cutter or your hands, cut cold butter into the flour mixture until it resembles coarse crumbs.
- Add Wet Ingredients – Stir in buttermilk and honey, mixing just until the dough comes together.
- Shape & Cut – Turn the dough onto a floured surface, gently pat it to ¾-inch thickness, and cut biscuits with a round cutter.
- Bake – Place biscuits on the baking sheet and bake for 12-15 minutes, or until golden brown.
- Serve & Enjoy! – Brush with melted butter and serve warm with honey, jam, or alongside your favorite soup.
Notes
- For extra fluffiness, fold the dough over itself a few times before cutting.
- No buttermilk? Substitute 1 cup milk + 1 tbsp lemon juice (let sit for 5 minutes).
- Make them cheesy! Add ½ cup shredded cheddar to the dough.
- Storage: Keep in an airtight container for up to 3 days, or freeze for up to 2 months.
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