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
Scale
- 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.
