Easy Cornmeal Biscuits Recipe

Close-up of warm biscuits with a crisp exterior and soft inside.

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These Easy Cornmeal Biscuits combine all-purpose flour, yellow cornmeal, buttermilk, and butter for a biscuit that’s both crispy and tender. Perfect for breakfast or as a side for dinner!

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You ever have one of those kitchen moments where you’re missing an ingredient and think, Eh, I’ll just wing it? Well, that’s exactly how I stumbled upon these cornmeal biscuits.

I was making biscuits one morning, still in pajamas, coffee in hand, fully committed to a lazy day of baking. I pulled out the flour, grabbed the buttermilk, and reached for… wait. No way. Out of flour?!

At that point, I could’ve thrown in the towel, but I spotted a bag of yellow cornmeal in the back of my pantry. Huh. Could this work? I swapped some of the flour for cornmeal, crossed my fingers, and hoped for the best.

And let me tell you, it was the best thing that could’ve happened. The biscuits had this golden, slightly crunchy exterior, but inside? Pure buttery fluff. They weren’t just good—they were better than my usual biscuits. I immediately texted my mom (the family biscuit expert), and after one bite, she called me back with a dramatic pause before saying, “Well, looks like you’re in charge of biscuits from now on.”

So, if you’re looking for a biscuit that’s just a little different—still flaky, still tender, but with a touch of golden crisp—this Easy Cornmeal Biscuits Recipe is it.

Why You’ll Love This Easy Cornmeal Biscuits Recipe?

  • Crispy on the outside, soft on the inside. The cornmeal adds texture without making them dry.
  • Perfectly balanced. Not too sweet, not too savory—just right.
  • Super easy. No special techniques, no waiting—just mix, roll, and bake.
  • They pair with anything. Breakfast, dinner, or straight from the pan (no shame).
  • They look stunning. That golden color? Absolutely beautiful.

Close-up of warm biscuits with a crisp exterior and soft inside.

Ingredient Notes:

This recipe keeps things simple, but every ingredient plays a role.

Ingredients:

  • All-Purpose Flour – The base for soft, fluffy biscuits.
  • Plain Yellow Cornmeal – Adds a subtle crunch and warmth.
  • Granulated Sugar – Just a hint for balance.
  • Baking Powder & Baking Soda – The secret to sky-high biscuits.
  • Salt – Don’t skip this—it enhances all the flavors.
  • Cold Unsalted Butter – Creates layers and makes them ultra buttery.
  • Whole Buttermilk – The key to soft, rich biscuits with a slight tang.
  • Melted Butter – Brushed on top for that glossy, golden finish.

Pro Tip: The colder your butter, the better. I like to stick mine in the freezer for 10 minutes before cutting it in—it makes the biscuits extra flaky.

Freshly baked biscuits with a tender, fluffy center.

How To Make Easy Cornmeal Biscuits?

Step 1: Preheat & Prep

Preheat your oven to 425°F and line a baking sheet with parchment paper (or grease it if you’re feeling adventurous).

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

  • 2 cups all-purpose flour
  • 1 cup plain yellow cornmeal
  • 2 teaspoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons salt

Step 3: Cut in the Butter

Using a pastry cutter, fork, or just your hands, cut in ½ cup cold cubed butter until the mixture looks like coarse crumbs. (Little butter bits = flaky biscuits.)

Step 4: Add the Buttermilk

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Pour in 1 ⅓ cups whole buttermilk and gently stir until just combined. The dough should be slightly sticky—don’t overmix!

Step 5: Roll & Cut

Turn the dough onto a floured surface and roll it out to ½-inch thickness. Use a 2-inch biscuit cutter (or a glass if you’re improvising like I always do) to cut out 12 biscuits.

Step 6: Bake Until Golden

Place the biscuits on your baking sheet, brush the tops with melted butter, and bake for 15-20 minutes, or until golden brown.

Step 7: Enjoy the Magic

Let them cool for a minute (if you can wait that long), then slather with butter, honey, or your favorite jam.

Golden, flaky biscuits with a slightly crumbly texture.

Storage Options:

  • Room Temperature: Store in an airtight container for up to 2 days.
  • Fridge: Keeps well for a week—just warm before serving.
  • Freezer: Freeze baked biscuits for up to 3 months; reheat at 350°F for 10 minutes.

Variations and Substitutions:

Want to shake things up? Here are some fun twists:

  • Make them cheesy. Stir in ½ cup shredded cheddar for extra flavor.
  • Add fresh herbs. Rosemary or chives? Yes, please.
  • Sweeten them up. Increase the sugar to ¼ cup and add a little cinnamon.
  • Try whole wheat flour. Swap half the all-purpose flour for whole wheat for a nuttier taste.

Stacked biscuits on a plate, served with butter and honey.

What to Serve with Easy Cornmeal Biscuits?

These biscuits are amazing on their own, but even better with:

  • Butter & Honey – A classic combo.
  • Jam or Fruit Preserves – Peach, raspberry, or strawberry are my favorites.
  • Fried Chicken – Because biscuits + fried chicken is a love story.
  • Chili or Stew – That cornmeal texture pairs perfectly.
  • Sausage Gravy – For the ultimate Southern-style breakfast.

Frequently Asked Questions:

Can I use regular milk instead of buttermilk?
Yep, but it won’t be quite the same. If you’re out of buttermilk, just add 1 tablespoon of vinegar or lemon juice to 1 ⅓ cups milk and let it sit for 5 minutes.

Can I make these ahead of time?
Absolutely! You can refrigerate the unbaked biscuits for up to 24 hours before baking.

Can I use self-rising flour?
Yes, but leave out the baking powder and salt since self-rising flour already has them.

An overhead shot of several cornmeal biscuits on a rustic wooden board, with a small dish of butter on the side.

And there you have it—the easiest, most foolproof cornmeal biscuits you’ll ever make. Whether you’re serving them for breakfast, dinner, or just sneaking one straight off the baking sheet (no judgment), I guarantee they’ll be a hit.

If you try them, let me know—did you go classic or add your own twist? Can’t wait to hear what you think!

 

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Keep the Flavor Coming – Try These:

Golden, flaky biscuits with a slightly crumbly texture.

Easy Cornmeal Biscuits Recipe

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Scour the world of baking with these glossy Easy Cornmeal Biscuits. Each bite offers a combination of textures; a flaky outer layer that reveals a tender and indulgent interior, enhanced by the gentle sweetness of yellow cornmeal. With the essence of buttermilk and a subtle touch of sugar, these biscuits go beyond being a side dish—they are an homage, to the elegance of uncomplicated ingredients harmoniously uniting.
12 Servings

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
 

  1. Preheat the oven to 425ºF. Prepare a baking sheet by lining it with parchment paper or greasing it.
  2. In a bowl combine flour, cornmeal, sugar, baking powder, baking soda and salt.
  3. Using your fingers or a pastry cutter incorporate butter into the ingredients until the mixture resembles coarse crumbs.
  4. Add buttermilk to the mixture. Stir until combined.
  5. On a floured surface roll out the dough to 1/2 inch thickness. Use a 2-inch cutter to cut out 12 biscuits.
  6. Transfer the biscuits onto the baking sheet. Brush them lightly with melted butter.
  7. Bake, in the preheated oven, for 15 to 20 minutes. Until they turn golden brown.

Notes

You don't have to compromise on flavor or texture when you assemble these delicious cornmeal biscuits gluten-free! To acquire equally scrumptious results simply supersede the all-purpose flour with a high-quality gluten-free flour blend. Skim for brands that contain xanthan gum or guar gum, in the mix as they help bind and replicate the texture of flour. Also, make sure your baking powder baking soda and cornmeal are marked gluten-free to avoid any risk of cross-contamination during production. By constructing these adjustments you can relish these bites without fretting about gluten.
Audrey
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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!

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