Buttery cornmeal biscuits are the perfect addition to any meal. Learn to make them from scratch with just a few simple ingredients.
Buttermilk Cornmeal Biscuits Recipe
- 2¾ cups all purpose flour , sifted
- ¾ cup finely ground cornmeal
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- 2 teaspoons sea salt
- 1 cup butter plus more for brushing
- 2 teaspoons honey
- 1 cup buttermilk
- Before getting started, make sure your butter and buttermilk are super cold. I like to cut my butter into pieces and measure my buttermilk and place both in the freezer while I measure the dry ingredients.
- Preheat oven to 400F
- In a large bowl combine flour, cornmeal, baking powder, baking soda and salt.
- With a pastry cutter, cut in the butter, working until the butter chunks are pea sized.
- Drizzle in the honey and buttermilk with a spatula until a dough starts to form. Knead dough by hand a little until the dough starts to take shape. It will be crumbly, but that's okay. Don't overwork it or the butter will melt.
- Turn out dough out onto a cutting board or countertop and pat into a one inch thick square. With a bench scraper, cut the dough into four sections.
- Flour your work surface, then stack the dough pieces. Roll or pat dough into a one inch thick rectangle. Using the bench scraper, cut the dough into 8 square biscuits.
- Line a sheet pan with parchment and evenly space the biscuits on top. Freeze for 15 minutes.
- When ready to bake, brush the cornmeal biscuits with melted butter, then bake 20-25 minutes.
- If you don’t have a pastry cutter you can freeze butter and shred it with a coarse grater. Toss butter with flour mixture and process to the next step.
Looking for a reason to make these biscuits? They are great for Thanksgiving!
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