Parmesan Cornmeal Biscuits
Elevate your biscuit game with these savory and flaky Parmesan Cornmeal Biscuits! This easy-to-follow recipe combines the rustic texture of fine or medium cornmeal with the rich, nutty flavor of freshly grated Parmesan cheese, creating a biscuit that's both hearty and indulgent. Layers of buttery goodness are achieved through a simple folding technique, while a golden egg wash gives them a bakery-worthy finish. Perfect for serving warm alongside soups, salads, or as a standout addition to your brunch table, these biscuits are ready in just over 30 minutes. Whether you’re a fan of rustic comfort food or looking for a crowd-pleasing side dish, these Parmesan Cornmeal Biscuits are guaranteed to impress.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups cornmeal (fine or medium grind)
- 0.5 cups Parmesan cheese (grated)
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 0.5 teaspoons kosher salt
- 0.5 cups unsalted butter (cold, cut into small cubes)
- 0.75 cups whole milk (cold)
- 1 large egg (beaten, for egg wash)
- 1 tablespoon water (for egg wash)
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, Parmesan cheese, baking powder, granulated sugar, and kosher salt.
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the mixture until it resembles coarse crumbs with small pea-sized pieces of butter remaining.
Gently stir in the cold whole milk with a spatula or wooden spoon until the mixture just comes together into a dough. Avoid overmixing to keep the biscuits tender.
Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1-inch thick. Fold the rectangle into thirds (like a letter), then pat it back down to 1-inch thickness. Repeat this folding process one more time to create layers in the biscuits.
Using a round biscuit cutter (about 2.5 inches in diameter), cut out biscuits and place them on the prepared baking sheet, spacing them about 1 inch apart. Re-roll and cut out the remaining dough as needed.
In a small bowl, whisk together the beaten egg and water to create an egg wash. Brush the tops of the biscuits lightly with the egg wash for a golden finish.
Bake in the preheated oven for 15-18 minutes, or until the biscuits are golden brown and have risen beautifully.
Remove the baking sheet from the oven and let the biscuits cool for 5 minutes before serving. Enjoy warm or at room temperature with butter or alongside your favorite soup or salad.
Nutrition Facts
Calories |
2472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.2 g | 185% | |
| Saturated Fat | 88.2 g | 441% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3620 mg | 157% | |
| Total Carbohydrate | 218.1 g | 79% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 22.5 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1598 mg | 123% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 733 mg | 16% | |
*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.
