Cornbread biscuits are exactly what they sound like, and that combination is the whole point.
You get the tender crumb and warm sweetness of cornbread, folded into the flaky, buttery layers of a classic biscuit.
This cornbread biscuits recipe uses cold butter, real buttermilk, and a touch of honey to give you a biscuit that rises tall and pulls apart in soft, golden layers.
It comes together in one bowl with basic pantry staples, and it bakes in under 20 minutes.
I make a batch of these almost every time I have a pot of chili or a bowl of soup going, because they soak up broth and sauce better than plain bread ever could.
They also happen to be one of the easiest ways to turn an ordinary weeknight dinner into something that feels a little more special.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 16 minutes |
| Total Time | 31 minutes |
| Servings | 12 biscuits |
| Difficulty Level | Easy |
Why You’ll Love This Cornbread Biscuits
This recipe gives you the best parts of two comfort food classics in a single bite.
The cornmeal adds texture and a subtle sweetness, while the cold butter creates real, flaky layers you can pull apart with your fingers.
It also comes together with ingredients you likely already have on hand. No yeast, no proofing, and no fancy equipment required.
If you love a good bowl of Slow Cooker Chili, these biscuits were basically made for dunking.
- Ready in about 30 minutes from start to finish
- Flaky, buttery layers with a hint of sweet corn flavor
- Made in one bowl with simple pantry ingredients
- Freezer friendly, so you can bake a fresh batch anytime
- Pairs with soups, stews, chili, BBQ, and breakfast plates
- Easy enough for beginner bakers to nail on the first try
Ingredients
You only need a handful of ingredients for this recipe, and most of them are already sitting in your pantry and fridge.
The buttermilk and cold butter are doing the heavy lifting, so try not to substitute those if you can help it.
- 2 cups all purpose flour, plus more for dusting
- 1/2 cup fine yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup unsalted butter, very cold and cubed
- 3/4 cup cultured buttermilk, cold, plus extra for brushing
- 2 tablespoons honey (optional, for a sweeter biscuit)
- Flaky sea salt, for topping (optional)
For a spicy twist on this recipe, some readers like to fold in a bit of diced jalapeno, the same way I do in my Venison Cheddar Jalapeno Summer Sausage.
Kitchen Equipment Needed
None of this equipment is fancy or expensive, but a few key tools will make the process a lot smoother, especially when it comes to keeping that butter cold.
- Large mixing bowl
- Whisk
- Pastry cutter or box grater
- Rolling pin
- Round biscuit cutter
- Baking sheet
- Parchment paper
- Pastry brush
You might also want to keep a good Jiffy Cornbread with Creamed Corn recipe bookmarked for the nights when you want the muffin version instead.
Recommended Products for This Recipe
These are a few products I personally reach for when I make this recipe, based on years of testing biscuits in my own kitchen.
None of these are required, but they make the process easier and the results more consistent.
1. Cast Iron Box Grater
Grating frozen butter directly into the flour mixture is my favorite shortcut for getting even, thin shreds of butter without overworking the dough.
It saves time compared to cutting cubes by hand and gives you consistently flaky layers.
2. Stainless Steel Biscuit Cutter Set
A sharp, straight edged cutter matters more than people think.
A dull cutter or the rim of a cup will seal the edges of the dough and stop your biscuits from rising as tall as they should.
3. Heavy Duty Baking Sheet
A heavy, light colored baking sheet bakes these biscuits evenly without scorching the bottoms.
Thin, dark pans tend to overbrown the base before the inside has a chance to fully cook.
4. Local Wildflower Honey
A good honey adds real depth to the dough and to the honey butter you will want to serve alongside these biscuits.
It is worth seeking out a quality raw honey instead of the standard bear shaped bottle.
You might also enjoy: Cornbread Muffins
Step-by-Step Instructions: How to Make Cornbread Biscuits
1. Preheat the oven and prep your pan
- Set your oven to 425 degrees Fahrenheit and let it fully preheat while you make the dough.
- Line a baking sheet with parchment paper and set it aside.
- Place your cubed butter in the freezer for 10 to 15 minutes so it stays as cold as possible.
2. Whisk the dry ingredients
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- Whisk for a full 30 seconds to make sure the leavening agents are evenly distributed throughout the mixture.
- This step prevents pockets of baking soda or baking powder that can leave a bitter taste in certain bites.
3. Cut in the cold butter
- Add the cold, cubed butter to the flour mixture.
- Use a pastry cutter, two forks, or a box grater to work the butter into the dry ingredients.
- Stop once the mixture looks like coarse crumbs with pea sized pieces of butter still visible. Those little pieces of butter are what create the flaky layers as they bake.
4. Add the buttermilk and honey
- Make a well in the center of the flour mixture and pour in the cold buttermilk and honey, if using.
- Stir gently with a fork or spatula just until the dough starts to come together.
- Avoid overmixing here. The dough should look shaggy and slightly dry, not smooth.
5. Bring the dough together
- Turn the shaggy dough out onto a lightly floured surface.
- Gently press and fold the dough over itself three or four times to bring it together and build a few layers.
- Pat the dough into a rectangle about 1 inch thick. Try to handle it as little as possible so the butter stays cold.
6. Cut out the biscuits
- Use a floured 2.5 to 3 inch round biscuit cutter to cut straight down through the dough without twisting.
- Twisting the cutter seals the edges and can prevent the biscuits from rising evenly.
- Gently gather the scraps, pat them back into a 1 inch thick piece, and cut a few more biscuits until the dough is used up.
7. Arrange and brush the biscuits
- Place the cut biscuits on the prepared baking sheet so they are just touching, which helps them rise tall instead of spreading out.
- Brush the tops lightly with a bit of extra buttermilk.
- Sprinkle with a pinch of flaky sea salt if you like a little crunch and contrast against the sweetness.
8. Bake until golden
- Bake in the preheated oven for 14 to 18 minutes, until the tops are deeply golden brown.
- The biscuits are done when they sound slightly hollow if you tap the bottom of one.
- Let them cool on the pan for a few minutes before serving warm.
I learned a lot of this layering technique while perfecting my Cornbread Stuffing, which relies on the same balance of cornmeal and flour.
Tips for The Best Cornbread Biscuits
A few small details make a big difference between a flat, dense biscuit and one with tall, flaky layers. Keep these in mind as you work through the recipe.
- Keep everything cold. Cold butter and cold buttermilk are what create steam and lift in the oven.
- Do not twist your biscuit cutter. A clean, straight cut helps the layers rise instead of sealing shut.
- Avoid overworking the dough, since too much handling melts the butter and toughens the texture.
- Let the biscuits touch on the baking sheet so they support each other as they rise.
- Check your baking powder and baking soda for freshness, since old leavening agents lead to flat biscuits.
Another favorite: Turkey Chili with Cornbread
Serving Suggestions
These biscuits are incredibly versatile, which is part of why I make them so often. They work just as well at breakfast as they do alongside dinner.
Split one open while it’s still warm and add a smear of butter and a drizzle of honey. They also hold up well next to a big bowl of soup or a plate of BBQ.
- Serve alongside a bowl of Texas Chili
- Split and fill with eggs and bacon for a breakfast sandwich
- Pair with Oven Baked BBQ Chicken
- Top with honey butter or cinnamon butter
- Serve as a side for soups and stews on a cold night
- Dip into gravy for a Southern style breakfast plate
Variations of Cornbread Biscuits
Once you have the base recipe down, it’s easy to change things up depending on what you’re in the mood for. These are a few of my favorite ways to switch up the flavor.
- Cheddar Jalapeno: Fold in 1 cup shredded sharp cheddar and 2 tablespoons diced jalapeno.
- Maple Bacon: Swap the honey for maple syrup and fold in cooked, crumbled bacon.
- Herb Butter: Add 1 tablespoon chopped fresh rosemary or thyme to the dry ingredients.
- Extra Sweet: Increase the sugar to 1/3 cup for a dessert style biscuit.
- Skillet Style: Bake the biscuits touching in a cast iron skillet instead of on a sheet pan.
For a lighter option, try: Slow Cooker Chili
Storage and Reheating
These biscuits are best fresh out of the oven, but they still hold up well for a few days if you store them properly. You can also freeze the baked or unbaked dough for later.
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in a sealed container for up to 5 days.
- Freezer, baked: Freeze in a single layer, then transfer to a freezer bag for up to 2 months.
- Freezer, unbaked: Freeze the cut biscuits on a tray, then bake straight from frozen, adding 2 to 3 extra minutes.
- To reheat: Warm in a 350 degree oven for 5 to 8 minutes until heated through.
These reheat beautifully next to a bowl of leftover Crockpot BBQ Pulled Pork the next day.
Nutritional Facts
Nutrition will vary slightly depending on the exact brands and amounts you use, but here is a general breakdown per biscuit based on a batch of 12.
- Calories: 210 kcal
- Carbohydrates: 26g
- Protein: 4g
- Fat: 10g
- Saturated Fat: 6g
- Sodium: 320mg
- Fiber: 1g
- Sugar: 6g
If you’re tracking macros closely, these pair nicely with a lean protein like my Southern Fried Chicken for a balanced plate.
Health Benefits of Key Ingredients
While this is very much a comfort food recipe, a few of the ingredients do offer some genuine nutritional value.
Cornmeal in particular brings more to the table than people usually realize.
- Cornmeal contains fiber and antioxidants like lutein, which supports eye health.
- Buttermilk is lower in fat than regular milk and provides calcium and probiotics.
- Honey offers antioxidants and has natural antibacterial properties compared to refined sugar.
- Butter in moderation provides fat soluble vitamins like A, D, E, and K.
- Whole grain cornmeal, if you choose that version, adds extra fiber and micronutrients.
I like to serve these alongside a lighter main dish, such as my Oven Baked BBQ Chicken, to balance out the richness of the butter.
FAQs About Cornbread Biscuits
1. Can I use cornmeal mix instead of plain cornmeal?
You can, but keep in mind that cornmeal mix already contains flour, salt, and sometimes leavening agents.
You will need to reduce or omit the baking powder and baking soda in this recipe to avoid a metallic aftertaste from too much leavening.
2. Why didn’t my biscuits rise very tall?
The most common cause is butter that got too warm before baking, or a biscuit cutter that was twisted while cutting.
Old baking powder or baking soda can also be the culprit, so check the expiration date if this keeps happening.
3. Can I make the dough ahead of time?
Yes, you can cut the biscuits and refrigerate them uncovered on the baking sheet for up to 24 hours before baking.
You can also freeze the cut, unbaked biscuits and bake them straight from frozen with a few extra minutes in the oven.
4. What can I use instead of buttermilk?
Combine 3/4 cup of whole milk with 2 teaspoons of lemon juice or white vinegar and let it sit for 10 minutes.
It won’t be quite as thick as real buttermilk, but it will work well enough for this recipe in a pinch.
5. Can I make these biscuits less sweet?
Absolutely, you can reduce the sugar to 2 tablespoons and skip the honey entirely for a more savory biscuit.
This version pairs especially well with soups and stews where you don’t want as much sweetness on the plate.
Cornbread Biscuits
Ingredients
- 2 cups all purpose flour plus more for dusting
- 1/2 cup fine yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup unsalted butter very cold and cubed
- 3/4 cup cultured buttermilk cold, plus extra for brushing
- 2 tablespoons honey optional, for a sweeter biscuit
- flaky sea salt for topping (optional)
- Butter for serving
- Honey for serving
- Cinnamon butter for serving (optional)
- 1 cup sharp cheddar cheese shredded (for cheddar jalapeno variation)
- 2 tablespoons jalapeno diced (for cheddar jalapeno variation)
- Maple syrup instead of honey (for maple bacon variation)
- Bacon cooked and crumbled (for maple bacon variation)
- 1 tablespoon fresh rosemary chopped (for herb butter variation)
- Fresh thyme chopped (for herb butter variation)
Equipment
- Large mixing bowl
- Whisk
- Pastry cutter or box grater
- Rolling Pin
- Round biscuit cutter 2.5 to 3 inch
- Baking sheet
- Parchment paper
- Pastry brush
- Box grater (optional – alternative to pastry cutter)
- Cast iron skillet (optional – for skillet style baking)
Method
- Preheat oven to 425°F and line a baking sheet with parchment paper. Place cubed butter in the freezer for 10-15 minutes to keep it very cold.
- In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt for 30 seconds until evenly distributed.
- Add cold cubed butter to the flour mixture. Use a pastry cutter, two forks, or a box grater to work the butter in until the mixture looks like coarse crumbs with pea-sized pieces of butter still visible.
- Make a well in the center and pour in cold buttermilk and honey. Stir gently with a fork or spatula just until the dough starts to come together. The dough should look shaggy and slightly dry, not smooth.
- Turn the shaggy dough onto a lightly floured surface. Gently press and fold the dough over itself 3-4 times to build layers. Pat the dough into a rectangle about 1 inch thick, handling as little as possible.
- Use a floured 2.5 to 3 inch round biscuit cutter to cut straight down through the dough without twisting. Gather scraps, pat back into a 1 inch thick piece, and cut more biscuits until dough is used up.
- Place cut biscuits on the prepared baking sheet so they are just touching. Brush tops lightly with extra buttermilk and sprinkle with flaky sea salt if desired.
- Bake in the preheated oven for 14-18 minutes until deeply golden brown. Biscuits are done when they sound slightly hollow if you tap the bottom. Let cool on the pan for a few minutes before serving warm.
Nutrition
Notes
- Keep everything cold: Cold butter and buttermilk are essential for creating steam and lift in the oven. Freeze your butter before grating or cutting in.
- Do not twist the cutter: A clean, straight cut helps the layers rise instead of sealing shut. Twisting prevents the biscuits from rising evenly.
- Avoid overworking: Too much handling melts the butter and toughens the texture. Mix just until the dough comes together.
- Let them touch: Arrange biscuits so they are just touching on the baking sheet. This helps them support each other and rise tall instead of spreading out.
- Check your leavening: Old baking powder or baking soda can lead to flat biscuits. Check expiration dates for best results.
- Make ahead: Cut biscuits can be refrigerated uncovered on the baking sheet for up to 24 hours before baking. Bake straight from the fridge, adding a couple extra minutes.
- Freezing instructions: Freeze baked biscuits in a single layer and transfer to a freezer bag for up to 2 months. Unbaked biscuits can be frozen on a tray and baked straight from frozen, adding 2-3 minutes.
- Variation tip: For cheddar jalapeno biscuits, fold in 1 cup shredded sharp cheddar and 2 tablespoons diced jalapeno to the dry ingredients before adding butter.
- Buttermilk substitute: Combine 3/4 cup whole milk with 2 teaspoons lemon juice or white vinegar and let sit for 10 minutes as a quick substitute.
- Savory version: Reduce sugar to 2 tablespoons and skip the honey entirely for a more savory biscuit that pairs perfectly with soups and stews.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Cornbread biscuits are one of those recipes that manage to feel both nostalgic and a little bit new at the same time.
They take two things people already love and combine them into something even better.
Give this recipe a try the next time you have a pot of soup or chili simmering on the stove. I promise these will disappear fast.
If you make a batch, I’d love to hear how they turned out. Drop a comment below or share a photo, and let me know which variation you tried.
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