Buttermilk Cornmeal Biscuits

Transform your breakfast or brunch with these golden, flaky Buttermilk Cornmeal Biscuits that blend rustic charm with down-home comfort. Combining all-purpose flour and fine yellow cornmeal, these biscuits boast a subtle, nutty sweetness that pairs perfectly with their buttery layers. The secret to their tender yet slightly crunchy texture lies in cold, cubed butter and the tangy richness of buttermilk, creating a dough that's perfectly soft without being overworked. Baked to a beautiful golden hue and brushed with a touch of extra buttermilk for irresistible color, these biscuits are a versatile treat. Serve them warm with a drizzle of honey for a touch of sweetness, or as a savory side for soups, stews, or Southern-style dinners. Ready in just 30 minutes, they’re an easy recipe that brings homemade comfort to your table.

Nutriscore Rating: 49/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 8

Ingredients

• 1.5 cups all-purpose flour
• 0.5 cups fine yellow cornmeal
• 1 tablespoons granulated sugar
• 1 tablespoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons kosher salt
• 6 tablespoons unsalted butter (cold, cubed)
• 0.75 cups buttermilk (plus extra for brushing)
• 2 tablespoons honey (optional, for serving)

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt.

Step 3

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.

Step 4

Make a well in the center of the mixture and pour in the buttermilk. Stir gently with a fork until the dough just comes together. Be careful not to overmix, as this will make the biscuits tough.

Step 5

Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times to bring it into a cohesive mass, then pat it into a 1-inch-thick rectangle.

Step 6

Using a 2.5-inch round biscuit cutter, cut out biscuits. Gather the scraps, re-pat, and cut additional biscuits until all the dough is used.

Step 7

Place the biscuits onto the prepared baking sheet, spacing them about 1 inch apart. Brush the tops lightly with buttermilk to encourage browning during baking.

Step 8

Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the biscuits are firm to the touch.

Step 9

Remove the biscuits from the oven and let them cool slightly on a wire rack. Serve warm with a drizzle of honey, if desired.

Nutrition Facts

Serving size	580.3 grams (580.3g)

Amount per serving	% Daily Value*
Calories	1752

Total Fat 74.90g	96%
Saturated Fat 45.30g	226%
Polyunsaturated Fat NaNg
Cholesterol 194mg	65%
Sodium 2485mg	108%
Total Carbohydrate 247.50g	90%
Dietary Fiber 9.30g	33%
Total Sugars 56.70g
Protein 29.80g	60%

Vitamin D 95IU	476%
Calcium 261mg	20%
Iron 10mg	55%
Potassium 596mg	13%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.8%

Protein: 6.7%

Carbs: 55.5%