Buttermilk Cornmeal Biscuits
Transform your breakfast or brunch with these golden, flaky Buttermilk Cornmeal Biscuits that blend rustic charm with down-home comfort. Combining all-purpose flour and fine yellow cornmeal, these biscuits boast a subtle, nutty sweetness that pairs perfectly with their buttery layers. The secret to their tender yet slightly crunchy texture lies in cold, cubed butter and the tangy richness of buttermilk, creating a dough that's perfectly soft without being overworked. Baked to a beautiful golden hue and brushed with a touch of extra buttermilk for irresistible color, these biscuits are a versatile treat. Serve them warm with a drizzle of honey for a touch of sweetness, or as a savory side for soups, stews, or Southern-style dinners. Ready in just 30 minutes, they’re an easy recipe that brings homemade comfort to your table.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups fine yellow cornmeal
- 1 tablespoons granulated sugar
- 1 tablespoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons kosher salt
- 6 tablespoons unsalted butter (cold, cubed)
- 0.75 cups buttermilk (plus extra for brushing)
- 2 tablespoons honey (optional, for serving)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.
Make a well in the center of the mixture and pour in the buttermilk. Stir gently with a fork until the dough just comes together. Be careful not to overmix, as this will make the biscuits tough.
Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times to bring it into a cohesive mass, then pat it into a 1-inch-thick rectangle.
Using a 2.5-inch round biscuit cutter, cut out biscuits. Gather the scraps, re-pat, and cut additional biscuits until all the dough is used.
Place the biscuits onto the prepared baking sheet, spacing them about 1 inch apart. Brush the tops lightly with buttermilk to encourage browning during baking.
Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the biscuits are firm to the touch.
Remove the biscuits from the oven and let them cool slightly on a wire rack. Serve warm with a drizzle of honey, if desired.
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 64% | |
| Sodium | 2485 mg | 108% | |
| Total Carbohydrate | 247.5 g | 90% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 56.7 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 261 mg | 20% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 596 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
