Cornmeal Biscuits
These golden cornmeal biscuits strike the perfect balance between tender and crumbly, offering a rustic twist on classic buttermilk biscuits. Made with a blend of all-purpose flour and hearty yellow cornmeal, they deliver a slightly sweet, subtly nutty flavor enhanced by a touch of sugar. Cold, cubed butter ensures flaky layers, while buttermilk keeps the dough moist and tangy. These delightful biscuits bake to golden perfection in just 15 minutes, making them an ideal addition to any breakfast, brunch, or dinner spread. Serve them warm with a pat of butter, a drizzle of honey, or your favorite jam for a comforting, homestyle treat. Perfect for pairing with soups, stews, or enjoying on their own, these cornmeal biscuits are sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 0.75 cup Buttermilk, cold
- 1 Egg, beaten (optional for brushing tops)
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt until well combined.
Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Be careful not to overwork it, as you want some small chunks of butter to create flaky layers.
Make a well in the center of the dry mixture and pour in the cold buttermilk. Stir gently with a fork just until the dough comes together. The dough will be slightly sticky, but avoid overmixing.
Turn the dough out onto a lightly floured surface and gently knead it 2–3 times to bring it together. Pat or roll the dough into a 1-inch-thick round or rectangle.
Using a 2 1/2-inch biscuit cutter (or a glass), cut out biscuits and place them on the prepared baking sheet. Press straight down without twisting to ensure they rise evenly. Gather any scraps, re-roll, and cut out more biscuits.
For a golden top, brush the biscuits with the beaten egg (optional).
Bake for 12–15 minutes, or until the biscuits are golden brown and cooked through.
Remove from the oven and allow them to cool for a few minutes on a wire rack. Serve warm with butter, honey, or jam.
Nutrition Facts
Calories |
2094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 2819 mg | 123% | |
| Total Carbohydrate | 251.6 g | 91% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 35.4 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 282 mg | 22% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 704 mg | 15% | |
*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.
