Cornmeal biscuits have the crunchy, nutty sweet flavor of cornbread, and the light fluffiness of a biscuit (their golden color is gorgeous.) Pair them with all your soups, stews, and chilis this season!
cornmeal biscuits are a happy medium between cornbread and biscuits
Why make plain biscuits when you can make golden cornmeal biscuits? They’re so easy to whip up, and they go with every soup or stew I can think of. Leftovers make the best breakfast sammies ever! Ever.
ingredients you’ll need for cornmeal biscuits
Like most biscuits, these are made with a short pantry-friendly list of ingredients.
- I used yellow cornmeal, and that’s the most common type, but you will also find white cornmeal, which works just as well. Corn flour is a similar product, but is more finely ground, and you can use that too.
- all purpose flour
- I love to bake with cultured buttermilk, it helps things rise and gives them a subtle tang. If you can’t find or don’t want to buy buttermilk you can make an acceptable substitute from milk and lemon juice or vinegar. Add a tablespoon of vinegar or lemon juice to a measuring cup, then fill the rest with whole milk. Set aside on the counter for 15 minutes, then use as you would buttermilk.
- adds a subtle hint of sweetness ~ so subtle you hardly know it’s there.
- baking powder, baking soda, and salt
how I make my biscuit dough in the food processor
- Add the dry ingredients to processor and pulse to combine.
- Add cold butter and pulse/process until the butter in finely incorporated.
- Add the cornmeal buttermilk mixture to the machine.
- Pulse/process until dough comes together in clumps.
- Form the dough into a flat disk on a floured surface and roll out to a 1″ thickness.
- Cut out biscuits, reforming the dough as necessary.
biscuit making tips
Use cold butter ~ cold butter creates steam when it hits a hot oven and this helps biscuits rise. The trick is getting the cold butter completely incorporated into the biscuit dough without warming it up, which is exactly why I love to use my food processor. It does the job in seconds.
Don’t over work your dough ~ like so many baked goods, over working dough makes a tough product. The food processor does a thorough but quick job of mixing the dough. When I turn it out onto a floured surface I try to pull it together quickly, with as little manipulation as possible.
If your biscuit dough is too wet ~ knead in a bit more flour.
If your biscuit dough is dry and crumbly ~ either add a few more drops of liquid, or form it into a disk and wrap in plastic wrap. Let sit on the counter to hydrate for about 15 minutes, then proceed.
Make sure your oven is HOT ~ preheating is essential, so don’t rush things. In this recipe I have you slide the biscuits into a 450F oven, then turn it down after about 5 minutes. This gives the biscuits a quick blast of high heat to help them spring skyward 🙂
what to pair with cornmeal biscuits
Chilis of all kinds go perfectly with cornmeal biscuits.
- Chili Stuffed Acorn Squash
- Easy Lentil Chili Recipe
- Easy Meat Lovers Chili
- Slow Cooked Hatch Pepper Chili
- Creamy White (leftover) Turkey Chili
These biscuits will make a meal out of a bowl of soup
- Split Pea Soup with Ham
- Three Sisters Soup
- Lemony Chicken Soup with Orzo
- Cream of Jalapeño Soup
- Smoky Sweet Potato Soup
- 1 cup yellow cornmeal (you can also use white cornmeal)
- 1 cup buttermilk
- 1 Tbsp honey
- 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
- Preheat your oven to 450F
- Line a baking sheet with parchment paper.
- Whisk the cornmeal, buttermilk and 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 about 10 times until the mixture resembles a coarse meal.
- 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 surface and bring together into one lump. Add in a little extra flour if it’s too wet. Note: if the dough is a bit dry or crumbly at this point I will wrap it in plastic and let it sit on the counter for about 15 minutes to allow it to hydrate.
- Pat or roll dough into a 9" round, about an inch thick. Cut out biscuits with a 2 1/2 inch biscuit cutter. Reforming the dough as necessary.
- Bake for 5 minutes, until they just start to rise, and then turn down the heat to 400F, and bake for another 8 to 10 minutes, until golden.
- Cool on a rack.
- If you can’t find or don’t want to buy buttermilk you can make an acceptable substitute from milk and lemon juice or vinegar. Add a tablespoon of vinegar or lemon juice to a measuring cup, then fill the rest with whole milk. Set aside on the counter for 15 minutes, then use as you would buttermilk.
Questions and Reviews
These are amazing. The bidirectional feel worth the cornbread crying I love. I’m not sure I’ll ever make plain cornbread again. I am making these for Thanksgiving.
Enjoyed these with dinner last night and they do not disappoint! Turned out perfectly light and fluffy; a great addition to any dinner!
Yay! Thanks for letting me know Sara 🙂
Such an interesting and healthy recipe. I substitute the honey with maple syrup for more sweetness. Thanks for sharing 🙂
These cornmeal biscuits look fantastic. Pinned!
My kids love your cornmeal biscuits. Thanks for a great recipe!