CORNMEAL BISCUITS

Cornmeal biscuits are easy and delicious.

Cornmeal Biscuits

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

Cornmeal Biscuits

Cornmeal Biscuits

Judy Yeager
These delicious biscuits were an instant hit!
5 from 1 vote
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course bread, Breakfast
Cuisine American, southern
Servings 6 servings

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

Makes 12 biscuits. 
Keyword Cornmeal Biscuits
Love this recipe?Let us know by commenting below!
Follow us on Pinterest!

 

Don’t forget to pin cornmeal biscuits.  Cornmeal Biscuits

Are you reading our digital publication, Front Porch Life? It’s full of new recipes, country living, fabulous people, southern charm, great food, cooking tips and so much more.

Don’t forget about our cookbooks and eBooks!

Follow us on Instagram.

Follow us on Pinterest

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




8 Comments

  1. Carrie Caldwell says:

    Wow great biscuit5 stars

  2. Sides touching, or not, when you place them on your baking sheet?

    1. The Southern Lady says:

      Please see the photos that are provided with the entry.

  3. Can these be baked in muffin tins? Maybe mini muffin tins?

    1. The Southern Lady says:

      I have never tried it, but it may work fine. Let me know if it works out!

  4. Debbie Jones says:

    Can’t wait to make cornmeal biscuits , do you use self rising cornmeal ?

    1. The Southern Lady says:

      I used just regular yellow cornmeal. Not self-rising but self-rising would probably work, too.