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Cornbread Biscuits Recipe

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4 from 9 reviews

These Cornbread Biscuits combine the crumbly texture of classic cornbread with the flaky layers of biscuits, resulting in a deliciously golden, tender treat perfect for breakfast, brunch, or as a side to any savory meal. Made with a simple mixture of cornmeal, flour, and buttermilk, these biscuits feature a laminated dough technique that creates tall, flaky layers with a hint of sweetness and a satisfying buttery richness.

  • Total Time: 27 minutes
  • Yield: 8-10 biscuits

Ingredients

Dry Ingredients

  • 1 ½ cups (188 g) all-purpose flour
  • ¾ cup (120 g) cornmeal
  • 3 Tablespoons granulated sugar
  • 1 Tablespoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon table salt

Wet Ingredients

  • 6 Tablespoons (85 g) unsalted butter, very cold
  • ¾ cup (178 ml) buttermilk, cold

Instructions

  1. Preheat the oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside to prepare for baking.
  2. Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, and salt until evenly mixed. Alternatively, pulse these ingredients together in a food processor.
  3. Incorporate the butter: Use a box grater to grate the very cold unsalted butter into shreds. Add the butter to the dry ingredients and stir with a wooden spoon until the flour coats the butter and the butter is well dispersed, with a coarse, crumbly texture. If using a food processor, pulse butter with dry ingredients until pea-sized pieces remain.
  4. Add buttermilk: Pour the cold buttermilk over the mixture and gently stir until the dough clings together without overworking. In a food processor, pulse just until the dough is crumbly but holds together when pinched.
  5. Lamination of dough: Transfer the dough to a lightly floured surface and form it into a disk. Flatten gently, fold in half, flatten again, then rotate the dough 90 degrees and repeat the fold and flatten process 5-6 times. This technique creates flaky, layered biscuits.
  6. Shape the biscuits: Flatten the laminated dough to an even 1-inch (2.5 cm) thickness. Use a 2 ½-inch (6.4 cm) biscuit cutter to cut out biscuits by pressing straight down without twisting. Re-gather scraps and repeat as needed.
  7. Bake the biscuits: Place the cut biscuits on the prepared baking sheet, spacing them at least 1 inch apart. Bake in the preheated oven for 12 minutes, or until the tops begin to turn a light golden brown.
  8. Cool and serve: Allow the biscuits to cool slightly on the baking sheet. Serve warm with butter or honey butter for an extra indulgent touch.

Notes

  • Keep the butter very cold before incorporating to achieve flaky layers.
  • Do not overmix the dough to prevent tough biscuits.
  • Laminating the dough by folding improves flakiness and height.
  • Use a sharp biscuit cutter and press straight down to maintain biscuit shape.
  • If you don’t have buttermilk, substitute with milk plus 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
  • Biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
  • Reheat biscuits wrapped in foil in a 350°F (175°C) oven for 5-7 minutes before serving.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Breakfast, Side Dish
  • Method: Baking
  • Cuisine: American Southern

Find it online: https://recipeteach.com/cornbread-biscuits-recipe/