Cheddar Cornmeal Biscuits

Cheddar Cornmeal Biscuits ~ these simple cheesy biscuits have great texture and flavor thanks to cornmeal and sharp cheddar folded right in. Plus they make the best homemade breakfast sandwiches EVER!!

When you’re jonesing for fresh baked bread, but don’t have any time or energy, biscuits are your best friends. They take minutes to throw together, and minutes more to bake. Pair them with hearty stews, or use them to add heft to a simple soup or salad meal. Make sliders or breakfast sandwiches with them, too.

Cornmeal adds extra flavor and texture to the biscuits, while cheddar gives them a nice savory edge.

Use good sharp cheese so the flavor will shine through. White or yellow cheddar and white or yellow cornmeal will work fine.

The easiest way to make biscuits is in the food processor ~

I never make biscuits any other way. The food processor is no mess, no fuss, and cuts up the cold butter effectively without having to worry about your hands warming it up and melting it. It’s those bits of cold butter in the dough that make a biscuit nice and flaky!

  • Add your dry ingredients and cold butter, cut into pieces, to the bowl of the food processor.
  • Pulse a few times until the mixture is evenly crumbly. You want to still see some small pieces of butter, so don’t over mix it.
  • Slowly add your wet ingredients (usually milk or buttermilk) through the opening in the lid, pulsing as you go.
  • The dough should start to come together into a single ball, then you know it’s done and ready to remove from the food processor and knead briefly on a lightly floured surface.
  • If you’re adding ingredients you don’t want to get chopped up further, like shredded cheese, pieces of olive, etc., you can mix these in by hand after removing the biscuit dough from the food processor.

how to make the perfect homemade breakfast sandwich ~

I’m not ashamed to admit I love fast food breakfast sandwiches, I’m never happier than when I have a breakfast sandwich (or two) for dinner.

  • Start with a warm, freshly baked biscuit, split by hand, not cut with a knife!
  • Slather each side with butter.
  • Add your ham, bacon, sausage, or plant based alternative.
  • Top with a fried or poached egg.
  • Add hot sauce, Hollandaise sauce, or secret sauce.





5 from 6 votes

Cheddar Cornmeal Biscuits

Cheddar Cornmeal Biscuits are simple cheesy biscuits with great texture and flavor ~ they make the best homemade breakfast sandwiches EVER!
Course Breakfast, brunch, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Yield 8 biscuits
Author Sue Moran


  • 1 cup cornmeal, white or yellow
  • 2 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 Tbsp honey
  • 1 stick butter, cold, cut into pieces
  • 1 cup milk or buttermilk
  • 3/4 cup shredded cheddar cheese, lightly packed


  • Preheat oven to 450F and lightly butter a baking sheet.
  • Add the cornmeal, flour, baking powder, baking soda, salt, honey, and butter to the bowl of a food processor. Pulse until everything is combined.
  • Slowly add in the milk and continue to pulse until the dough comes together, it may be a bit wet and sticky.
  • Remove the dough to a lightly floured surface and mix in the cheddar by hand, knead a few times until it's no longer very sticky. Pat it into a rectangle about 1 inch thick, and cut out 8-10 biscuits with a 2 1/2 inch biscuit cutter.
  • Place the biscuits on your baking sheet, and bake at 450 for 5 minutes. Then, turn the oven down to 400F and bake for about 8-10 more minutes. Remove from the oven and allow the biscuits to cool on a baking rack.

Cook's notes


Once you've mastered the biscuit baking basics, you're going to need more recipes to try~

The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

cornmeal cheddar biscuits

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    Leave a Reply

    Please rate this recipe!

  • Reply
    March 11, 2021 at 12:41 am

    5 stars
    Holy amazing! First time I’ve had biscuits turn out tall and the right texture! I sampled one solo and they’re unreal. Tomorrow morning’s breakfast sandwich can’t come fast enough! Thank you, so glad I found you! Plan to make all your biscuits. 🙂

  • Reply
    May 31, 2020 at 2:09 pm

    Can you use a medium grind cornmeal? Thank you.

    • Reply
      May 31, 2020 at 2:21 pm

      Yes, but the texture will be a little grittier than if you use a finer grind.

  • Reply
    May 18, 2020 at 12:30 pm

    These look delicious! We buy butter from Costco that comes in larger than usual sticks. Can you confirm the number of tablespoons you use when you say “1 stick butter” – is it 8 tablespoons? Thank you!

    • Reply
      May 18, 2020 at 12:44 pm

      Yes, 8 Tablespoons.

  • Reply
    Lois Carter
    May 8, 2020 at 5:03 am

    5 stars
    Oh my! These look amazing. Great pictures.

  • Reply
    Shelly huff
    May 6, 2020 at 11:27 am

    Could I use corn flour instead of meal?

    • Reply
      May 6, 2020 at 12:12 pm

      Yes, but it will give you a different texture.

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