These cornmeal biscuits are a hit with our family! They combine the hearty taste of cornmeal with the cozy comfort of biscuits, creating a flavor that's hard to resist.
What's even better? They're quick, tasty, and go perfectly with honey butter for an ideal treat or alongside chili for a comforting meal. These cornmeal biscuits are light, fluffy, and mouthwatering, and we're pretty sure they'll become your favorite as well!
For more Biscuits recipes, check out these👉Drop Biscuits, Savory Biscuits, Cheese Biscuits, Ham and Cheese Biscuits, Cheddar biscuits, Sweet Potato Biscuits, Buttermilk Biscuits, and Homemade Biscuits.
How to Make Cornmeal Biscuits
Note: The full instructions are provided in the recipe card below.
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and salt.
Add the chilled butter pieces to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs; this will create a flaky texture in the biscuits.
In a separate bowl, mix the buttermilk and honey until well combined. Make a well in the center of the dry ingredients and pour in the buttermilk mixture.
Stir gently with a rubber spatula until the dough starts to come together. Turn the dough out onto a lightly floured surface. Gently knead the dough a few times until it holds together, but be careful not to overwork it.
Pat out the dough into a 9-inch circle, about ¾-inch thickness. Use a 2-½ inch biscuit cutter to cut out dough rounds. Press straight down without twisting the cutter to ensure even rising.
Place the cut biscuits on the prepared baking sheet, leaving a little space between them. Bake in the oven for about 8-12 minutes or until the biscuits are golden brown and cooked through.
Once baked, remove the biscuits from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool slightly before serving. Enjoy the cornmeal biscuits warm with butter, jam, or your preferred toppings.
See more Biscuit Recipes:
- Savory Biscuits
- Buttermilk Biscuits
- Drop biscuits
- Whole Wheat Biscuits
- Biscuits
- Sweet potato biscuits
- Cheese Biscuits
📖 Recipe
Easy Cornmeal Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 cup Quaker Yellow cornmeal
- 1-¼ cups buttermilk
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon honey
- 12 tablespoons unsalted butter , cut into ½ inches and chilled
Instructions
- Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and salt. Add the chilled butter pieces to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs; this will create a flaky texture in the biscuits.
- In a separate bowl, mix the buttermilk and honey until well combined. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir gently with a rubber spatula until the dough starts to come together. Turn the dough out onto a lightly floured surface. Gently knead the dough a few times until it holds together, but be careful not to overwork it. Pat out the dough into a 9-inch circle, about ¾-inch thickness.
- Use a 2-½ inch biscuit cutter to cut out rounds of dough. Press straight down without twisting the cutter to ensure even rising. Place the cut biscuits on the prepared baking sheet, leaving a little space between them. Bake in the preheated oven for about 8-12 minutes or until the biscuits are golden brown and cooked through.
- Once baked, remove the biscuits from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool slightly before serving. Enjoy the cornmeal biscuits warm with butter, jam, or your preferred toppings.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
