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cornmeal biscuits recipe

Cornmeal Biscuits

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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Course: Breakfast, Side Dish
Cuisine: International
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups  all-purpose flour
  • 1/2 cup  yellow cornmeal
  • 1 tablespoon  baking powder
  • 1/2 teaspoon  baking soda
  • 1 teaspoon  salt
  • 1 tablespoon  granulated sugar
  • 1/2 cup  cold unsalted butter cubed
  • 3/4 cup  cold buttermil plus more for brushing

Method
 

  1. Preheat the oven to 425°F and line a baking sheet. Whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar.
  2. Cut the cold butter into the dry ingredients until it resembles coarse crumbs with pea sized pieces remaining.
  3. Stir in the cold buttermilk just until the dough comes together.
  4. Pat the dough into a rectangle, fold in half, and repeat twice more to build layers.
  5. Cut the biscuits without twisting and place them close together on the baking sheet. Brush with buttermilk.
  6. Bake 12 to 15 minutes, until golden and risen. Cool briefly before serving.

Notes

Store at room temperature up to 2 days, or in the fridge up to 5 days. Freeze unbaked and bake from frozen, adding extra time.