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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.

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

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. 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.
  4. 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.
  5. Turn the dough out onto a lightly floured surface and gently pat it together. Pat into a 3/4-inch-thick rectangle.
  6. Fold the dough in half, pat it out again, and repeat two more times to create flaky layers, without overworking it.
  7. 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.
  8. 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.
  9. Chill the biscuits on the baking sheet for 10 minutes.
  10. Brush the tops with some of the melted butter and bake for 14 to 16 minutes, until tall and golden brown.
  11. 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

Find it online: https://thefamilycooking.com/homemade-cornbread-biscuits/