Why You’ll Love This Recipe
I make these biscuits whenever I want the comfort of cornbread with the flaky layers of a Southern-style biscuit. Cold butter and a quick fold of the dough create tall, pull-apart layers, while the cornmeal adds a subtle sweetness and a slightly crunchy bite. They come together in one bowl, there’s no yeast and no rising time, and they bake in about 15 minutes. They’re perfect alongside chili, soup, fried chicken, or a drizzle of honey butter for breakfast.
Ingredients
For the biscuits
- 190 g (1½ cups) all-purpose flour, plus extra for dusting
- 120 g (¾ cup) fine yellow cornmeal
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 115 g (½ cup) cold unsalted butter, cubed
- 180 ml (¾ cup) cold buttermilk, plus 1 tbsp for brushing
- 1 tbsp honey (optional)
For the honey butter (optional)
- 60 g (¼ cup) unsalted butter, softened
- 1 tbsp honey
- Pinch of flaky salt
Directions
- Heat the oven. Preheat to 220°C (200°C fan / 425°F) and line a baking tray with parchment paper.
- Mix the dry ingredients. In a large bowl, whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together.
- Cut in the butter. Add the cold butter and work it in with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining.
- Add the buttermilk. Pour in the cold buttermilk and honey, then stir with a fork until a shaggy dough forms. Don’t overmix.
- Fold the dough. Turn the dough out onto a lightly floured surface and pat it into a rectangle about 2.5 cm (1 in) thick. Fold it in thirds like a letter, rotate, and pat it out again. Repeat twice more for layers.
- Cut. Pat the dough to a thickness of 2.5 cm (1 in) and cut out rounds with a 6 cm (2½ in) floured cutter, pressing straight down without twisting. Gather the scraps gently and cut once more.
- Arrange. Place the biscuits on the tray so they’re touching, which helps them rise taller.
- Chill. Refrigerate the tray for 10 minutes while the oven finishes heating, so the butter stays firm.
- Brush. Brush the tops with a little buttermilk.
- Bake. Bake for 14 to 16 minutes, until the biscuits are tall and golden brown on top.
- Make the honey butter. Stir the softened butter, honey, and flaky salt together while the biscuits bake.
- Serve. Serve the biscuits warm with the honey butter.
Servings and Timing
- Yield: about 8 biscuits
- Prep time: 20 minutes
- Chilling time: 10 minutes
- Bake time: 14 to 16 minutes
- Total time: about 45 minutes
Variations
- Cheddar jalapeño: Fold in 75 g (¾ cup) shredded sharp cheddar and 1 diced jalapeño.
- Herb biscuits: Add 2 tbsp chopped chives or fresh thyme to the dry ingredients.
- Bacon: Stir in 4 slices of crumbled, cooked bacon.
- Extra sweet: Increase the sugar to 2 tbsp and brush the baked biscuits with melted honey butter.
- Drop biscuits: Add an extra 2 tablespoons of buttermilk and scoop the dough with a spoon for a no-roll version.
- Skillet style: Arrange the cut biscuits in a buttered cast-iron skillet and bake for 18 to 20 minutes.
Storage and Reheating
Store the cooled biscuits in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. To reheat, wrap them in foil and warm in a 175°C (350°F) oven for 8 to 10 minutes, or microwave for 10 to 15 seconds. For longer storage, freeze the baked biscuits for up to 3 months and reheat them from frozen in the oven for 12 to 15 minutes. You can also freeze the unbaked cut biscuits and bake them straight from the freezer, adding 3 to 5 minutes to the bake time.
FAQs
Why didn’t my biscuits rise?
The butter may have been too warm, the baking powder may have been old, or the cutter was twisted when cutting, which seals the edges. Keep everything cold and press straight down.
Can I use regular milk instead of buttermilk?
Yes. Stir 2 teaspoons of lemon juice or white vinegar into ¾ cup of milk and let it sit for 5 minutes first.
Why are my biscuits dry or gritty?
The cornmeal was probably too coarse, or the dough was overbaked. Use fine cornmeal and take them out as soon as they’re golden.
Can I use self-rising flour?
You can. Replace the flour with self-rising flour and omit the baking powder and salt.
Can I make the dough ahead?
Yes. Cut the biscuits, cover the tray, and refrigerate for up to 24 hours before baking.
Can I use stone-ground cornmeal?
Yes, but the biscuits will be a little more rustic and crumbly.
Conclusion
These cornbread biscuits are one of my favorite quick breads, with flaky layers, a golden crunch, and just enough sweetness to go with both savory and sweet toppings. They’re simple to make, they bake in minutes, and they disappear from the table fast. I hope they become a regular next to your soups and Sunday breakfasts, too.
Print
Tender, flaky buttermilk biscuits made with cornmeal for a golden, slightly crunchy crust and a sweet, rustic corn flavor. Ready in about 30 minutes, they are perfect alongside soups, chili, and BBQ, or split and slathered with honey butter.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 41 minutes
- Yield: 10 biscuits
- Category: undefined
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups (190 g) all-purpose flour, plus more for dusting
- 3/4 cup (105 g) yellow cornmeal
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 cup (115 g) cold unsalted butter, cubed
- 3/4 cup (180 ml) cold buttermilk, plus more if needed
- 2 tbsp (30 g) unsalted butter, melted, for brushing
- 1 tbsp honey, for brushing (optional)
- Flaky sea salt, for sprinkling (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- Add the cold cubed butter and cut it in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Pour in the cold buttermilk and stir with a fork until a shaggy dough forms. If it seems dry, add more buttermilk a teaspoon at a time.
- Turn the dough out onto a lightly floured surface and gently pat it together. Pat into a 3/4-inch-thick rectangle.
- Fold the dough in half, pat it out again, and repeat two more times to create flaky layers, without overworking it.
- Pat the dough to 1-inch (2.5 cm) thickness and cut out biscuits with a 2 1/2-inch (6 cm) round cutter, pressing straight down without twisting.
- Place the biscuits on the prepared baking sheet with their sides touching for taller rise. Gather and gently re-pat the scraps to cut more biscuits.
- Chill the biscuits on the baking sheet for 10 minutes.
- Brush the tops with some of the melted butter and bake for 14 to 16 minutes, until tall and golden brown.
- Mix the remaining melted butter with the honey, brush over the hot biscuits, and sprinkle with flaky sea salt, if using. Serve warm.
Notes
- Keep the butter and buttermilk very cold for the flakiest layers.
- Press the cutter straight down and lift; twisting seals the edges and prevents the biscuits from rising.
- Do not overwork the dough, or the biscuits will turn tough.
- No buttermilk? Stir 2 teaspoons of lemon juice or white vinegar into 3/4 cup of milk and let it sit for 5 minutes.
- For a savory twist, fold in 3/4 cup shredded cheddar and 2 tablespoons chopped jalapeño or chives.
- Store in an airtight container at room temperature for up to 2 days. Reheat in a 300°F (150°C) oven for 5 to 8 minutes.
- Unbaked cut biscuits can be frozen for up to 3 months; bake from frozen, adding 3 to 5 minutes.
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 12 g
- Saturated Fat: 7.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 30 mg
