Cornmeal Biscuits

Why You’ll Love This Recipe

I make these biscuits when I want something warm, comforting, and a little different from the usual dinner roll or cornbread. They come together quickly with simple pantry ingredients, and the combination of cornmeal and buttermilk gives them a rich, Southern-style flavor that pairs with almost anything. The dough is easy to work with, and they bake up beautifully golden with just the right amount of crunch on the outside and fluff on the inside.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup yellow cornmeal (white cornmeal works too)

• 1 cup buttermilk

• 1 tablespoon honey

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 12 tablespoons cold unsalted butter, cut into pieces

Directions

1. I preheat the oven to 450°F and line a baking sheet with parchment paper.

2. In a bowl, I whisk together the cornmeal, buttermilk, and honey. Then I set it aside to rest while prepping the dry ingredients.

3. In a food processor, I combine the flour, baking powder, baking soda, and salt with a few pulses.

4. I add in the cold butter pieces and pulse about 10 times until the mixture looks like coarse crumbs.

5. I pour in the cornmeal and buttermilk mixture and pulse again just until the dough forms large clumps. If the dough feels dry, I add a splash more buttermilk.

6. I turn the dough out onto a floured surface, gently bringing it together into one cohesive mass. If it feels dry or crumbly, I let it rest wrapped in plastic on the counter for 15 minutes so the flour and cornmeal can fully hydrate.

7. I pat or roll the dough into a 9-inch round, about 1 inch thick, and cut out biscuits using a 2 1/2-inch biscuit cutter. I re-roll the scraps gently to cut out a few more.

8. I place the biscuits on the baking sheet and bake at 450°F for 5 minutes, then reduce the heat to 400°F and bake for an additional 8–10 minutes until they’re golden brown.

9. I transfer them to a cooling rack and let them sit for a few minutes before serving warm.

Servings and timing

This recipe makes 10 biscuits.

• Prep time: 10 minutes

• Cook time: 15 minutes

• Total time: 25 minutes

Variations

Sometimes I add a handful of shredded cheddar cheese and a dash of cayenne pepper to the dry mix for a savory twist. I’ve also stirred in chopped herbs like rosemary or thyme for extra flavor. If I want a touch more sweetness, I increase the honey slightly or serve them with jam and butter for brunch.

Storage/reheating

These biscuits are best fresh, but I store leftovers in an airtight container at room temperature for up to 2 days. To reheat, I warm them in a 325°F oven for 5–7 minutes or microwave them briefly. For longer storage, I freeze baked biscuits and thaw them before reheating.

FAQs

Can I use milk instead of buttermilk?

Yes, if I don’t have buttermilk, I mix 1 tablespoon of lemon juice or vinegar with enough milk to make 1 cup. I let it sit for 10–15 minutes before using.

Can I make these biscuits without a food processor?

Absolutely. I’ve made them by cutting the butter into the flour mixture with a pastry cutter or even my fingers. It just takes a little more time, but the results are just as good.

What’s the difference between yellow and white cornmeal?

Yellow cornmeal has a slightly stronger flavor and more color, while white cornmeal is milder. I use whichever one I have, but I love the golden hue yellow cornmeal gives these biscuits.

How do I know when the biscuits are done?

They should be golden brown on top and puffed up. I gently tap the tops—if they sound hollow and feel firm, they’re ready.

Can I freeze the dough?

Yes, I freeze the cut-out dough biscuits on a baking sheet, then store them in a zip-top bag. When I’m ready to bake, I place them directly in the oven (adding a few extra minutes to the baking time).

Conclusion

Cornmeal Biscuits are a delicious cross between two classics—cornbread and a flaky biscuit. I love how they add texture and flavor to any meal, especially alongside chili, stew, or breakfast dishes. With a buttery crust and a tender center, they’re easy to make and even easier to enjoy.