Cornmeal Herb Biscuits
Elevate your biscuit game with these flaky, golden Cornmeal Herb Biscuits—a fusion of comforting Southern flavors and fresh, aromatic herbs. Made with a combination of all-purpose flour and cornmeal, these biscuits boast a slightly crisp texture and a subtle sweetness from a touch of sugar. Fresh parsley and chives add a burst of color and a savory twist, making them an irresistible addition to any meal. Perfectly buttery and tender, they come together effortlessly with just 15 minutes of prep time. Serve them warm straight from the oven, slathered with butter or drizzled with honey for a delightful sweet-savory balance. Whether paired with a hearty soup, a crisp salad, or enjoyed on their own, these herbed cornmeal biscuits are sure to steal the show. Keywords: Cornmeal Herb Biscuits, herbed biscuits, homemade biscuits, easy biscuit recipe, buttermilk biscuits.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Cornmeal
- 1 tablespoon Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 6 tablespoons Cold unsalted butter, cubed
- 2 tablespoons Fresh parsley, finely chopped
- 1 tablespoon Fresh chives, finely chopped
- 0.75 cups Buttermilk
- Honey (optional, for serving)
- Butter (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, and salt until well combined.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the mixture until it resembles coarse crumbs. Small pea-sized lumps of butter should remain.
Fold in the chopped parsley and chives, ensuring they are evenly distributed throughout the mixture.
Pour the buttermilk into the flour mixture and stir just until the dough comes together. Do not overmix—it’s okay if the dough is slightly shaggy.
Lightly flour a clean work surface and turn the dough out onto it. Gently knead the dough once or twice to bring it together, then pat it into a rectangle about 1 inch thick.
Using a 2-inch biscuit cutter, cut out biscuits and place them onto the prepared baking sheet, about 1 inch apart. Gather the scraps of dough, reshape, and cut out additional biscuits.
Bake in the preheated oven for 10-12 minutes, or until the biscuits are golden brown on the tops and edges.
Remove the biscuits from the oven and let them cool slightly. Serve warm with butter and honey, if desired.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 2838 mg | 123% | |
| Total Carbohydrate | 262.5 g | 95% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 39.8 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 278 mg | 21% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 688 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.
