Easy Cornmeal Biscuits – Experience the flavors of our Simple Cornmeal Biscuits Recipe. These biscuits offer a combination of all-purpose flour, yellow cornmeal, and creamy buttermilk. They make a companion to any breakfast or brunch!
I still remember the first time I prepared these biscuits on a chilly Sunday morning. The enticing aroma filled our home creating an inviting ambiance. Surprisingly even my husband, who is usually indifferent, to my experiments couldn’t resist grabbing one. As for my little one? She declared them the “best biscuits ever” after just a single bite!
What makes this Easy Cornmeal Biscuits truly special?
Our Simple Cornmeal Biscuits Recipe is incredibly easy to make and requires minimal time and ingredients. The unique mixture of flour and cornmeal results in a texture—crispy on the outside while being soft, on the inside. Moreover, they are incredibly versatile—you can enjoy them with jam, or butter. Even transform them into sandwich biscuits!
What You Need To Make This Easy Cornmeal Biscuits Recipe?
All-Purpose Flour: This is the ingredient that forms the base of your biscuits. Make sure it’s fresh and, without any lumps. If you want to add a touch you can try using whole wheat flour although keep in mind that it might slightly change the texture.
Yellow Cornmeal: Adding cornmeal not only gives your biscuits a vibrant golden color but also adds a unique texture. It’s best to use cornmeal as it brings out a rich texture and a subtle sweetness to your biscuits.
Granulated Sugar: Just a small amount of sugar is needed to balance the flavors. You can adjust the quantity based on your preference. Be careful not to make the biscuits too sweet.
Baking Powder and Baking Soda: These are leavening agents that help your biscuits rise and become fluffy when baked. Make sure they are within their expiration dates, for best results.
Salt: Salt enhances the flavor of the biscuits. If you’re using salted butter (although unsalted is recommended) you may want to reduce the added salt.
Cold Unsalted Butter: Using cold butter is crucial because as it melts during baking it creates steam which leads to those desired layers in your biscuits. Unsalted butter allows you to control the level of salt in your recipe.
Buttermilk: Buttermilk adds a tang and helps keep the biscuits tender and moist. It works together with the baking soda to help them rise. If you don’t have buttermilk you can easily create a substitute by adding a tablespoon of lemon juice or white vinegar to milk and letting it rest for a few minutes.
Melted Butter: This is what gives the biscuits that beautiful shine, on top! It enhances their appeal. Lends them a deliciously buttery crust.
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Steps To Make Easy Cornmeal Biscuits:
Step 1: Warm your oven to 425ºF and prep your baking sheet with a parchment layer or your favorite silicone mat. It’s all about the non-stick magic!
Step 2: Take out your trusty mixing bowl and whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Let the aromas guide you.
Step 3: Using your pastry cutter (or fingers for a personal touch), incorporate the cold butter into the dry mix. You’re looking for that breadcrumb texture. Now, pour in the buttermilk, gently stirring, until it all comes together.
Step 4: Dust a surface with a sprinkle of flour and coax the dough into a 1/2-inch thick rectangle. This is your biscuit canvas! Grab that 2-inch cutter and carve out 12 lovely biscuits.
Step 5: Arrange your biscuits on your prepped sheet. Now, brush them lovingly with melted butter; they should gleam with anticipation.
Step 6: Let them bake and rise for about 15 to 20 minutes. You’re waiting for that beautiful golden hue. Once there, remove, cool, and savor every bite!
Tip:
When shaping and cutting your biscuits, try to handle the dough as minimally as possible. Overworking can develop the gluten too much, leading to tougher biscuits. And when you cut them out, press the biscuit cutter straight down without twisting. Twisting can seal the edges, preventing the biscuits from rising to their full, flaky potential. Embrace a gentle touch for the fluffiest and most tender cornmeal biscuits!
Frequently Asked Questions:
Why did my biscuits turn out hard or dense?
Biscuits can become tough or dense if you mix or handle the dough too much which causes the gluten, in the flour to develop excessively. It’s best to mix the dough just until it’s combined and handle it gently when shaping.
Can I add mix-ins like cheese, herbs, or dried fruits?
Absolutely! You have the freedom to personalize your biscuits. Adding cheese, chopped herbs or small pieces of dried fruit can enhance their flavor. Just make sure that any additions are finely chopped or grated so they blend evenly into the dough without weighing it down.
How can I ensure my biscuits rise tall and even?
In addition, to avoid twisting the cutter while shaping them it’s important to use baking powder and baking soda since they are leavening agents. Also placing the biscuits closer together on the baking sheet helps them support each other as they rise resulting in biscuits.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy Cornmeal Biscuits Recipe
Ingredients
- 2 c all-purpose flour
- 1 c plain yellow cornmeal
- 2 tsp granulated sugar
- 1 tbsp. baking powder
- 1 tsp baking soda
- 1 1/2 tsp salt
- ½ c cold unsalted butter cubed
- 1 1/3 c whole buttermilk
- 2 tbsp melted butter
Instructions
- Preheat the oven to 425ºF. Prepare a baking sheet by lining it with parchment paper or greasing it.
- In a bowl combine flour, cornmeal, sugar, baking powder, baking soda and salt.
- Using your fingers or a pastry cutter incorporate butter into the ingredients until the mixture resembles coarse crumbs.
- Add buttermilk to the mixture. Stir until combined.
- On a floured surface roll out the dough to 1/2 inch thickness. Use a 2-inch cutter to cut out 12 biscuits.
- Transfer the biscuits onto the baking sheet. Brush them lightly with melted butter.
- Bake, in the preheated oven, for 15 to 20 minutes. Until they turn golden brown.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
