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Cornbread Biscuits Recipe

Cornbread Biscuits

iamwinfred
This cornbread biscuits recipe gives you the tender crumb and warm sweetness of cornbread folded into the flaky, buttery layers of a classic biscuit. Made with cold butter, real buttermilk, and a touch of honey, these biscuits rise tall and pull apart in soft, golden layers. They come together in one bowl with basic pantry staples and bake in under 20 minutes, making them the perfect companion for chili, soup, BBQ, or breakfast.
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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Course Brunch, Side Dish
Cuisine American
Servings 12 biscuits
Calories 210 kcal

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)

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)

For Serving (Optional)

  • Butter for serving
  • Honey for serving
  • Cinnamon butter for serving (optional)

Variation Add-ins

  • 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)

Instructions
 

  • 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.

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.

Nutrition

Serving: 1biscuitCalories: 210kcalCarbohydrates: 26gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 320mgPotassium: 85mgFiber: 1gSugar: 6gVitamin A: 6IUCalcium: 8mgIron: 6mg
Keyword cornbread biscuits, cornbread side dish, easy biscuit recipe, flaky buttermilk biscuits
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