Melt-in-your-mouth hot honey cornmeal biscuits are moist and tender with a ‘swicy’ kick ~ for chili, chowder, barbecue, fried chicken, or breakfast sammies.
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Biscuits are my love language
These hot honey cornmeal biscuits make my mouth water just thinking about them. The cornmeal and masa harina give them a soft and melt-in-your-mouth texture, and that corn flavor is so good.
Despite the honey and red pepper flakes, they aren’t overly sweet or spicy. If you like things extra “swicy,” you can customize your own hot honey.
These biscuits are great with eggs and bacon for breakfast, but they really earn their keep as easy sides for soups, chowders, and chili. I love how soup becomes a complete meal the minute you add a biscuit.
No yeast, no resting, no chilling ~ biscuits are the quickest bread you can make.
I used them for fried chicken biscuit sandwiches, and they got rave reviews all around.
Sue’s tips for hot honey cornmeal biscuits
Add more buttermilk if necessary to bring a dry dough together.
- WHY? Flour measurements can vary significantly, and different types of cornmeal absorb liquid differently. Your dough may need a bit more liquid.
Pat out the dough into a roughly 8–9 inch circle. The dough will be quite thick, about 1 1/2 inches.
- WHY? Cornmeal biscuits usually rise a little less than all-flour biscuits because cornmeal has no gluten, so the dough has less structure to trap steam and lift. I like to cut them extra thick to compensate.
Dip or rub your cutter with cornmeal or flour.
- WHY? So it won’t stick to the moist dough. You want the biscuit to fall right out of the cutter onto your pan.
Press down, then lift the biscuit straight up ~ no twisting or turning the cutter.
- WHY? Twisting can seal the edges of the biscuit and keep it from rising as well in the oven. You want those edges exposed to the heat so your hot honey cornmeal biscuits grow tall.
Hot honey biscuits are amazing with…
- Corn and Cheddar Cheese Chowder
- Stephanie’s Spiced Chili
- White Bean and Bacon Soup
- Creamy Shrimp Bisque
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Hot Honey Cornmeal Biscuits
Equipment
- 2 1/2 inch biscuit cutter
- food processor optional
Ingredients
biscuits
- 3/4 cup yellow cornmeal (you can also use white cornmeal)
- 1/4 cup masa harina
- 3/4 cup buttermilk, shake before measuring
- 1/4 cup hot honey, or make your own hot honey, recipe here
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 12 Tbsp cold unsalted butter cut in pieces
Instructions
- Preheat your oven to 450F
- Line a baking sheet with parchment paper.
- Whisk the cornmeal, masa harina, buttermilk and hot honey together in a bowl and set aside.
- Add the flour, baking powder, baking soda, and salt to the bowl of a processor and pulse to combine.
- Add in the cold butter pieces and pulse until the butter is broken up into small pieces and mixture resembles a coarse meal. About 10-15 pulses.
- Add the buttermilk/cornmeal mixture to the machine.
- Pulse/process the mixture just enough to bring the dough together into large clumps. Add a little more buttermilk if the dough seems too dry.
- Turn out onto a floured (or cornmealed) surface and bring together into one lump. Add in a little extra cornmeal if it’s too wet.
- Pat or roll dough into a 9" round, about 1 1/2 inches thick. Cut out biscuits with a 2 1/2 inch biscuit cutter. Reforming the dough as necessary. I got 7 biscuits on my first roll, and 3 on the next.
- Bake for 5 minutes, until they just start to rise, and then turn down the heat to 400F, and bake for another 15-17 minutes, until golden. Check them on the early side, your baking time may vary.
- Cool on a rack. Or enjoy piping hot. Your call.
Notes
Nutrition
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