Homemade Buttermilk Biscuits With Cornmeal Recipe
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These Homemade Buttermilk Biscuits are better than anything you’ve had before. Every bite of these easy buttermilk biscuits is light and fluffy and has so much incredible flavor it’s hard to stop eating them. Cornmeal biscuits are simple to make and go great with soups, with jelly, or even honey drizzled on top.
You seriously can’t go wrong with them, and you only need 7 ingredients!
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Homemade Buttermilk Biscuits With Cornmeal Recipe
Biscuits are a household favorite because you can eat them in so many ways. The cornmeal gives the biscuit recipe a little bit of added sweetness; it’s a total hit. Sometimes we eat them for breakfast with some jelly or a piece of sausage, and other times we dip the southern buttermilk biscuits in gravy, soup, or even stew.
They are super versatile and taste incredible! I recently took a batch of this simple biscuit recipe to a friend’s house, and they raved about how good they were. The real kicker is that they normally didn’t care for cornmeal, so that right there told me a lot!
Homemade Buttermilk Biscuits Ingredients
I love that the ingredients of these buttermilk biscuits are all easy to come by, and I almost always have them in my home. I know a lot of people don’t always keep cornmeal handy, but the rest of the items are typically in your pantry or fridge. That makes it simple when it’s time to cook a new recipe!
- All-purpose flour
- Ground cornmeal
- Baking powder
- Salt
- Sugar
- Butter, chilled and cut into several pieces
- Buttermilk
- Melted butter
How To Make Buttermilk Biscuits
When you taste these cornmeal biscuits, you are going to be so impressed with the flavor and texture. Then when you realize that they are so simple to make you won’t believe it! Okay, let’s get started so you can enjoy your batch of biscuits soon!
First Step: Line a baking sheet with some parchment paper and preheat the oven to 400 degrees F.
Second Step: Use the flat beater on your stand mixer and combine the flour, cornmeal, baking powder, salt, and sugar. Mix in the butter pieces and toss with a fork to coat with the flour mixture. Then mix on medium-low speed until the mix resembles coarse cornmeal. The butter pieces should be no bigger than small peas. Then pour in the buttermilk slowly and stir until just combined. Don’t overmix!
Third Step: Place the dough ball onto a lightly floured surface. You need to knead it 3 – 4 times, then press or pat the dough, so it forms into a 3/4 inch thick rectangle. It will be about 9 x 5 inches to be 3/4 inches thick. Fold the dough over itself in three sections. Star with the short end you’ll need to fold dough rectangle similar to how you would fold a letter-sized piece of paper. You will need to repeat this process 2 additional times.
Fourth Step: Next you will need to press the dough so it’s 1/2 inch thick on a lightly floured surface. Using a 3-inch round cutter, cut biscuits out of the dough and place them on the baking sheet.
Fifth Step: Bake the biscuits for 16-18 minutes. They should be set up and a golden brown. Remove them from the oven and use the 2 tablespoons of butter to brush over the top of them.
What Is Cornmeal?
Cornmeal is ground up dried maize corn. It’s used in these buttermilk biscuits to add some flavor, texture, and sweetness. You can buy it ground really fine or it can be thicker. I prefer it to be fine so that way it adds some texture without being overwhelming.
Why Do I Have To Use Cold Butter When Making Biscuits?
For most baked goods like pies and biscuits, butter should be cold because it gives them the right texture. Otherwise, they won’t turn out right at all. As the cold butter bakes, it helps release steam into the biscuits and this is what causes them to be flaky. You will end up with a more dense biscuit if you use room temperature butter instead.
How Do You Store Cornmeal Biscuits?
Homemade buttermilk biscuits can be stored at room temperature or in the refrigerator based on your preference. The homemade biscuits last around 2 days whether they are kept at room temperature or are cold.
It’s not required to warm them up before eating them either! You can simply eat them at room temp with no trouble. Or if you want them warm zap them in the microwave for about 10-15 seconds. Don’t heat them for too long or they will dry out and end up super hard.
Can You Freeze These Easy Buttermilk Biscuits?
Yes, freezing buttermilk biscuits is a great option to keep them so that they last longer. Let the biscuits cool completely then do a flash freeze by placing them on a cookie sheet for a couple of hours. Then take them out and pop them into a freezer bag. Then you have access to some quick biscuits any time you need them.
The biscuits last around 3 months in the freezer so they are wonderful to make a double or even triple batch so you have them for later. If you love to batch cook then you should really consider adding them to your rotation. They taste just as good after being frozen as they do when they are freshly made.
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Homemade Buttermilk Biscuits With Cornmeal Recipe
Ingredients
- 2 cups all purpose flour
- 1/3 cup ground cornmeal
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp sugar
- 6 tbsp butter, chilled and cut into several pieces
- 3/4 cup buttermilk
- 2 tablespoons melted butter
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Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper.
- In the bowl of a stand mixer, fitted with a flat beater, stir together the flour, cornmeal, baking powder, salt and sugar. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add buttermilk, stirring just until dry ingredients are moistened.
- Turn dough out onto a lightly floured surface; knead 3 or 4 times. Press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
- Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 3-inch round cutter and place on a parchment paper-lined baking sheet.
- Bake biscuits for 16-18 minutes or until lightly browned. Remove from oven; brush with 2 tablespoons melted butter.
Notes
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If you’re looking for more delicious side items, you are in luck because I have several that I am sure you are going to enjoy. Take a look at these flavorful recipes to try:
Cheesy Quick Biscuits – Oh my, these homemade garlic cheese biscuits are some of the best things I’ve ever tasted! You have to try them to believe it.
Easy Pumpkin Bread – The spicy goodness in this bread is something you won’t forget. Plus it’s practically effortless to make too.
Lemon Blueberry Bread – The tangy lemon flavor coupled with blueberries is drool worthy. I love to eat this for breakfast or a dessert because it’s that good.
Gingerbread Homemade Donuts – Okay, technically this is breakfast but you could eat them as a side to your meal. 🙂
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