Cornmeal Biscuits Recipe (With Step by Step)

Servings:

Order biscuits across the pond, and you’ll be greeted with a plate of cookies. While delicious, they’re not quite the same as the biscuits on this side of the Atlantic. Here, biscuits stand tall and are defined by their seemingly endless buttery, flaky layers. These cornmeal biscuits are a variation on the traditional buttermilk biscuit. Just as buttery and tender, they get a boost of flavor and texture from the yellow cornmeal, which replaces a portion of the flour in the dough. They are a perennial classic for any meal of the day, but they hold a special place on the holiday table paired with other favorites like stuffing, mashed potatoes, and roast turkey.

What Are Cornmeal Biscuits?

Cornmeal biscuits are a type of rolled biscuit. The dough is made by incorporating cold butter into the dry ingredients and then stirring in buttermilk until a wet dough forms. From there, the dough is rolled or patted out into an even thickness and cut into round biscuit shapes. When they are baked, the cold butter expands, which is what causes the biscuits to rise into flaky layers.

This recipe has all of the same ingredients as a good old-fashioned buttermilk biscuit, but a touch of cornmeal is added to the dry ingredients. So how does cornmeal affect the biscuits? It alters the texture and flavor slightly.

Texture: If you’re a fan of cornbread, you’ll love these biscuits. The cornmeal adds a similar granular texture to the dough, so each bite feels heartier than the last.
Flavor: These biscuits have a very delicate corn flavor—it’s the perfect mix of sweet and savory.

How to Serve Cornmeal Biscuits

Biscuits are versatile, enjoy them as part of any meal or savor them as snack. Here are a few of our favorite ways to serve cornmeal biscuits:

With honey or honey butter: Keep it simple and pass around some good-quality honey to drizzle over the biscuits. Or take it a step further and stir some honey into softened butter with a pinch of flaky salt and smear it over the biscuits while they’re still warm.
With cayenne butter: If you prefer something a little spicy, make a compound butter with a dash of cayenne and smear away. The spiciness plays well with the mildly sweet flavor of the cornmeal.
As sandwich bread: There’s no need to settle for plain, boring sandwich bread when you have biscuits. Split them open, toast them, and add whatever sandwich toppings you like. Pile on juicy tomatoes, crisp lettuce, and crunchy bacon strips to make a BLT, or use it for a classic breakfast sandwich like a sausage, egg, and cheese.
With a full breakfast: Cornmeal biscuits are the ideal accompaniment to a full breakfast, complete with sausage or bacon, hash browns, and your egg of choice.
With fruit and whipped cream: Turn the biscuits into individual shortcakes by serving with macerated fruit (such as strawberries or peaches) and a dollop of lightly sweetened whipped cream. Talk about an easy dessert!

Directions

Preheat oven; combine dry ingredients:

Heat oven to 400°F. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar.

Credit:
Jake Sternquist
Cut butter into dry ingredients:

Using your fingers or a pastry cutter, cut butter into flour mixture.

Credit:
Jake Sternquist
Stir in buttermilk:

Using a wooden spoon, stir in 3/4 cup buttermilk until the mixture holds together.

Credit:
Jake Sternquist
Prep baking sheet and roll out dough:

Line a baking sheet with parchment paper. On a lightly floured work surface, roll out dough to a 1-inch thickness.

Credit:
Jake Sternquist
Cut out biscuits:

Using a 2-inch-round cookie cutter or a drinking glass, cut out eight rounds, and place on prepared parchment; discard scraps of dough. Brush tops of biscuits with remaining tablespoon buttermilk.

Credit:
Jake Sternquist
Bake:

Bake until golden and puffy, about 12 minutes. Serve warm. If desired, spread with butter or honey.

Credit:
Jake Sternquist

Storing and Reheating Cornmeal Biscuits

Once cooled, transfer the biscuits to an airtight container and store at room temperature for up to three days.

To freeze, transfer the cooled biscuits to a freezer-safe re-sealable bag and freeze for up to three months. Thaw them in the refrigerator overnight before eating.