Cornmeal Biscuits
These golden Cornmeal Biscuits combine the sweet, nutty flavor of cornbread with the light, fluffy texture of a biscuit—perfect with soups, stews, or chili.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 biscuits
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup yellow cornmeal (white cornmeal also works)
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
Instructions
Preheat oven to 450°F (232°C) and line a baking sheet with parchment paper.
In a small bowl, whisk together cornmeal, buttermilk, and honey. Set aside.
In a food processor, pulse flour, baking powder, baking soda, and salt until combined.
Add cold butter pieces and pulse about 10 times until the mixture resembles coarse meal.
Pour in the cornmeal-buttermilk mixture and pulse just until the dough comes together in large clumps. If dry, add a bit more buttermilk.
Turn the dough out onto a floured surface. If it’s crumbly, wrap in plastic and let sit for 15 minutes to hydrate.
Pat or roll dough into a 9-inch round, about 1 inch thick. Cut biscuits using a 2½-inch biscuit cutter. Reform scraps and repeat.
Place biscuits on the baking sheet.
Bake for 5 minutes, then reduce oven temperature to 400°F (204°C) and bake an additional 8–10 minutes, or until golden.
Cool on a wire rack and serve warm.
Notes
No buttermilk? Make a quick substitute: Combine 1 tablespoon lemon juice or vinegar with enough milk to make 1 cup. Let sit for 15 minutes before using.
These biscuits are best fresh but can be stored in an airtight container for up to 2 days. Reheat in the oven for crispiness.
Great with honey butter, chili, or even as the base for a breakfast sandwich.
Find it online: https://allcookedup.com/cornmeal-biscuits/
