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.
- 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
- 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.
Source: adapted from Baking Bites
- Method: bake
Keywords: Buttermilk Cornmeal Biscuits