CORNMEAL BISCUITS
Cornmeal biscuits are easy and delicious.
Cornmeal biscuits will totally surprise you at how good they are and your family will love them. If you like cornbread and biscuits you will love this combination of both. My family went crazy for these and even want me to make them for Thanksgiving! They are so good right out of the oven and are wonderful with any kind of soup. I can not make enough when I make them. They keep well for several days although I seldom have any left to keep. Just store in an airtight container in a cool spot. You can definitely double or triple the recipe and I have not tried freezing them but feel they could be frozen with no problems. I love how easy they are to make. You might also like to check out our recipe for honey buttermilk biscuits.
Cornmeal biscuits are a favorite anytime at my house.
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons white granulated sugar
6 tablespoons very cold butter
1 cup buttermilk
2 tablespoon butter, melted for tops
Whisk together the flour, cornmeal, baking powder, baking soda, salt and sugar. Either grate or cut in very small pieces the 6 tablespoon of cold butter into the flour mixture. Mix until flour is like coarse crumbs. Add buttermilk and stir until all ingredients come together into a ball. Turn out on floured surface and pat or roll out to about 1/2 inch thick. I used a 2 inch biscuit cutter but you can use whatever you want or have available, even a glass will do. Place on ungreased baking pan and brush tops with the 2 tablespoons of melted butter. Bake in preheated 425 degree oven for about 10 to 12 minutes making sure the bottoms do not burn. I turn on broiler to brown tops for a minute because we like them kind of crunchy on top. Makes 12 biscuits. Enjoy!
Cornmeal Biscuits
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons white granulated sugar
- 6 tablespoons very cold butter
- 1 cup buttermilk
- 2 tablespoon butter melted for tops
Instructions
- Whisk together the flour, cornmeal, baking powder, baking soda, salt and sugar. Either grate or cut in very small pieces the 6 tablespoon of cold butter into the flour mixture. Mix until flour is like coarse crumbs. Add buttermilk and stir until all ingredients come together into a ball. Turn out on floured surface and pat or roll out to about 1/2 inch thick. I used a 2 inch biscuit cutter but you can use whatever you want or have available, even a glass will do.
- Place on ungreased baking pan and brush tops with the 2 tablespoons of melted butter. Bake in preheated 425 degree oven for about 10 to 12 minutes making sure the bottoms do not burn. I turn on broiler to brown tops for a minute because we like them kind of crunchy on top.
Notes
Don’t forget to pin cornmeal biscuits. 
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