Here’s a simple and delicious Cornmeal Biscuits recipe — slightly sweet, tender, and perfect with butter, jam, or gravy:
🧾 Ingredients (makes 8–10 biscuits)
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup sugar (optional, adjust to taste)
- 1 tbsp baking powder
- ½ tsp salt
- 6 tbsp cold butter, cubed
- 1 cup milk (or buttermilk for extra tenderness)
🥄 Instructions
- Preheat oven:
- Preheat to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix dry ingredients:
- In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt.
- Cut in the butter:
- Add cold butter and use a pastry cutter or fingers to mix until the mixture resembles coarse crumbs.
- Add milk:
- Gradually stir in milk until dough comes together. Do not overmix.
- Shape biscuits:
- Turn dough onto a floured surface and gently pat to about ½–¾ inch thick.
- Cut into rounds with a biscuit cutter or glass and place on the baking sheet.
- Bake:
- Bake 12–15 minutes until golden brown.
- Serve:
- Serve warm with butter, honey, or gravy.
💡 Tips:
- For a fluffier texture, use buttermilk instead of regular milk.
- Cornmeal gives a slightly gritty, rustic texture that’s very traditional.
- You can sprinkle a little sugar or cheese on top before baking for extra flavor.
If you want, I can also give a quick 3-ingredient skillet cornmeal biscuit recipe that’s ready in 15 minutes.
Do you want me to share that version?
