A homemade buttermilk biscuit, with a very light touch of cornmeal, providing subtle corn flavor and a slight crunch.
Cornmeal Buttermilk Biscuits
I am a bread lover - especially yeast breads and rolls. But biscuits?
Yeah, biscuits are more common in my house and I make them fairly regularly. Certainly, biscuits are faster and easier, but still delicious all on their own, and the variety is endless, though classic buttermilk are still the ones I make the most.
Stir until fully incorporated and transfer to a lightly floured surface. Push dough into a circle and knead several times to form a ball, bringing in flour as needed, if sticky. Quickly pat into a circle about 1/2 to 3/4 inch thick. Using a 2-1/2 inch cutter, cut out biscuits, pressing down but not twisting, for 12 biscuits, pushing together scraps for the last few.
Place biscuits onto a greased cast iron skillet or griddle, Silpat or greased cookie sheet. Dab biscuit tops lightly with melted butter, if desired. Sprinkle tops with a light dusting of cornmeal. Bake at 500 degrees for about 12 to 15 minutes or until golden brown.
Cornmeal biscuits are good just about anywhere you'd usually serve cornbread.
For more of my favorite biscuit recipes, check out the collection on my Pinterest page!
Thank you for supporting my work! Please note that Images and Full Post Content including photographs and recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.
I do love to swap it up a bit occasionally, so I've shared a lot of different biscuit recipes here on Deep South Dish. These take basic biscuits to another level though, with just enough cornmeal included to give a hint of corn flavor and a tiny bit of crunch, making them extra great for chili, soups and stews.
Easy to make, though the usual "secrets" apply here too to get those light, tender biscuits that have a nice rise to them. Click over to my base buttermilk biscuit recipe for a step by step tutorial with photos, including all of those tips, but the primary keys are:
- Use cold ingredients
- Use the folding technique
- Work quickly to avoid over handling the dough
- Don't twist your cutter, and
- Bake using a high temperature
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step by step pictures below.
Here's how to make my cornmeal buttermilk biscuits!
Preheat oven to 500 degrees F. Whisk together the flour, cornmeal, baking powder and salt - yes, I'm using self-rising flour along with some baking powder for extra lift. Add the butter and vegetable shortening and work in with a fork or pastry blender. Add buttermilk.
Stir until fully incorporated and transfer to a lightly floured surface. Push dough into a circle and knead several times to form a ball, bringing in flour as needed, if sticky. Quickly pat into a circle about 1/2 to 3/4 inch thick. Using a 2-1/2 inch cutter, cut out biscuits, pressing down but not twisting, for 12 biscuits, pushing together scraps for the last few.
Place biscuits onto a greased cast iron skillet or griddle, Silpat or greased cookie sheet. Dab biscuit tops lightly with melted butter, if desired. Sprinkle tops with a light dusting of cornmeal. Bake at 500 degrees for about 12 to 15 minutes or until golden brown.
Cornmeal biscuits are good just about anywhere you'd usually serve cornbread.
For more of my favorite biscuit recipes, check out the collection on my Pinterest page!
Cornmeal Buttermilk Biscuits
Yield: 12 biscuits
Prep time: 10 MinCook time: 12 MinTotal time: 22 Min
A homemade buttermilk biscuit, with a very light touch of cornmeal, providing a nice corn flavor and slight crunch.
Ingredients
- 3 cups self-rising flour
- 1/2 cup all-purpose cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup cold butter, cubed
- 1/4 cup vegetable shortening
- 1-1/2 cups cold buttermilk
- 1 tablespoon melted butter, optional
- 1 teaspoon cornmeal for garnish
Instructions
- Preheat oven to 500 degrees F. Whisk together the flour, cornmeal, baking powder and salt.
- Add the butter and vegetable shortening and work in with a fork or pastry blender. Add buttermilk and stir until fully incorporated.
- Transfer to a lightly floured surface and gently gather together. Knead several times to form a ball, bringing in flour as needed and folding dough over itself several times. Gently pat into a circle about 1/2 to 3/4 inch thick. Using a 2 to 2-1/2 inch cutter, cut out biscuits, pressing down but not twisting, for 12 biscuits, pushing together scraps for the last few.
- Place biscuits onto a greased cast iron griddle or skillet, cookie sheet or Silpat and dab biscuit tops lightly with melted butter, if desired. Sprinkle tops with a light dusting of cornmeal.
- Bake at 500 degrees for about 12 to 15 minutes or until golden brown.
Notes:
To Freeze: Prepare dough and cut out biscuits. Place biscuits, spaced apart on a Silpat or parchment lined baking sheet and place into freezer until solidly frozen. Once frozen, transfer to a freezer bag, removing as much air from bag as possible. To bake, reduce oven temperature to 375 degrees F and bake for about 24 to 30 minutes or until golden brown.
Thank you for supporting my work! Please note that Images and Full Post Content including photographs and recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
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