CORNMEAL BISCUITS – The Southern Lady Cooks

If you love cornbread and biscuits, you will love this delicious recipe! It’s a hybrid between the two!

You must also try our delicious Cathead Biscuits! They are very very popular and always a hit. Great way to start the day.

❤️WHY WE LOVE THIS RECIPE

These cornmeal biscuits are so good and have a combined texture. Ligh and fluffy but with a little texture from the cornmeal. They are delicious with just about any recipe, especially soup. We love them hot right out of the oven with butter. They are also wonderful for breakfast with honey. Super versatile recipe and one your family will love.

🍴KEY INGREDIENTS

These biscuits are made with flour and with cornmeal, buttermilk and butter. Of course other ingredients are added but these are the main ingredients. People will always ask if they can make these with a buttermilk substitute. You can always try it but it will not be the same as using actual buttermilk because the fat content will be lowered.

FREEZING THESE BISCUITS

We have never tried freezing these biscuits but see no reason why you can’t freeze them. We actually have a whole entry on how to freeze biscuits, you can check it out here. We don’t freeze biscuits often but you can absolutely do so.

QUESTIONS?

Do you use self rising cornmeal?
No, we use regular yellow cornmeal in this recipe. I think self rising cornmeal would work fine though.

Do you put the biscuits together on the pan?
Yes, they are touching on the pan, just placed next to each other.

OTHER DELICIOUS BISCUIT RECIPES

Cornmeal Biscuits

Judy Yeager

These cornmeal biscuits a hybrid between cornbread and biscuits. Such a delicious combination and goes great with just about anything!

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course bread, Breakfast

Cuisine American, southern

• 1 1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons white granulated sugar
• 6 tablespoons very cold butter
• 1 cup buttermilk
• 2 tablespoon butter melted for tops

• Whisk together the flour, cornmeal, baking powder, baking soda, salt and sugar.  Either grate or cut in very small pieces the 6 tablespoon of cold butter into the flour mixture. Mix until flour is like coarse crumbs.  Add buttermilk and stir until all ingredients come together into a ball.  Turn out on floured surface and pat or roll out to about 1/2 inch thick.  I used a 2 inch biscuit cutter but you can use whatever you want or have available, even a glass will do.

• Place on ungreased baking pan and brush tops with the 2 tablespoons of melted butter.  Bake in preheated 425 degree oven for about 10 to 12 minutes making sure the bottoms do not burn.  I turn on broiler to brown tops for a minute because we like them kind of crunchy on top.

Keyword Cornmeal Biscuits

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