Corn Biscuits
Flaky, golden, and irresistibly tender, these Corn Biscuits are a delicious twist on classic biscuits, combining the subtle sweetness of cornmeal with buttery layers. Whether you're serving them alongside a hearty chili, a summer barbecue, or simply slathering them with butter and honey, they're a versatile addition to any meal. The recipe features a quick and simple preparation, using staple pantry ingredients like all-purpose flour, cornmeal, and buttermilk. Optional fresh or frozen corn kernels add bursts of sweetness and texture, elevating these biscuits to the next level. With just 15 minutes of prep time and a clever folding technique for extra flakiness, these homemade biscuits bake to perfection in under 15 minutes. Perfect for breakfast, lunch, or dinner, these Corn Biscuits are a must-try for anyone craving warm, comforting flavors and a touch of Southern charm.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Cornmeal
- 1 tablespoon Baking powder
- 0.25 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter (cold and cubed)
- 0.75 cups Buttermilk
- 0.5 cups Corn kernels (optional, fresh or frozen and thawed)
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, baking powder, baking soda, salt, and granulated sugar until well combined.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs.
Make a well in the center of the mixture and pour in the buttermilk. Gently stir the mixture with a fork until just combined. Be careful not to overmix.
If using, fold in the corn kernels to distribute them evenly throughout the dough.
Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle. Fold the dough in half, then pat it out again. Repeat this folding process 2 more times to create layers.
Using a 2.5-inch round biscuit cutter, cut out biscuits and place them on the prepared baking sheet. Re-roll the scraps as needed to use up the dough.
Bake the biscuits in the preheated oven for 12-15 minutes, or until the tops are golden brown.
Remove the biscuits from the oven and let them cool slightly on a wire rack before serving.
Serve warm with butter, honey, or your favorite spread. Enjoy!
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 3071 mg | 134% | |
| Total Carbohydrate | 278.1 g | 101% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 39.5 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 257 mg | 20% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 870 mg | 19% | |
*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.
