Easy Cornmeal Biscuits
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!
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
How to Store & Re-Heat
Store cooled biscuits in an airtight container at room temperature for up to 2 days. Reheat by warming in a 350°F (175°C) oven for 5-7 minutes or microwaving until heated through.
How to Make-Ahead
For the best taste and texture, it's recommended to bake cornmeal biscuits right before serving.
How to Freeze
To freeze cornmeal biscuits, prepare the dough, shape and cut the biscuits, then freeze them on a baking sheet. Once frozen, transfer to a container or bag, and store in the freezer for up to 2-3 months. When ready to bake, no need to thaw; bake from frozen, adding a few extra minutes to the baking time.
Nutrition Facts
Easy Cornmeal Biscuits
Amount per Serving
Calories
236
% Daily Value*
Fat
13
g
20
%
Saturated Fat
7
g
44
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
31
mg
10
%
Sodium
353
mg
15
%
Potassium
76
mg
2
%
Carbohydrates
28
g
9
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
4
g
8
%
Vitamin A
358
IU
7
%
Vitamin C
0.01
mg
0
%
Calcium
72
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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