Make a small batch of buttermilk cornmeal biscuits to serve with a favorite soup or meat dish. Recipe makes 5 delicious, fluffy biscuits.
Today I want to share a lovely biscuit recipe I found in a mailer that was sent to our home from our grocer a few months ago. The recipe is pretty straightforward, and the result is five light and fluffy biscuits (3″ in diameter).
You can also make the recipe yield eight biscuits if you cut the dough into 2″ in diameter rounds, if you need more!
We really enjoy these cornmeal-infused biscuits served with chili or soup, but they can stand on their own, as well, with butter and jam.
They are not too difficult to make, and require no rising time, which makes them a great choice on a busy day. Let me show you how easy it is to make them:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Mixing The Dough For The Biscuits
Before beginning, preheat your oven to 425°F. You will also need to coat a baking sheet with non-stick baking spray OR line it with parchment paper. Okay- now it’s time to begin making the biscuit dough!
Measure flour, yellow cornmeal, baking powder, granulated sugar and salt into a large mixing bowl. Cut in very COLD chunks of butter, by using two forks OR a hand-held pastry blender.
Continue to work the butter into the dry ingredients, until the butter has been reduced to roughly the size of peas.
Pour in one cup of buttermilk. Stir the liquid into the flour mixture only until it is just combined. It is important that you do not overmix the dough ingredients!
Time To Make The Sticky Dough Pliable
The dough will be VERY sticky! Place the dough mixture onto a generously floured, clean surface. Sprinkle a little flour on top and then knead the dough by hand 5-6 times until the dough becomes a “non-sticky” ball.
TIP: I found that I need to lightly sprinkle with flour as I do this, because this dough is really quite sticky!
When done, the dough should be very cohesive and much “drier in texture”. Add additional flour to the work surface if necessary, then roll the dough ball out to about ¾” thickness.
Cut Out The Buttermilk Cornmeal Biscuits And Bake
After rolling out the dough, it’s time to cut out the buttermilk cornmeal biscuits! Here you have a choice about the size biscuits you want. You can cut out the biscuits with a biscuit cutter, a drinking glass, or you can do like I do and cut them out, using a caning jar lid!
NOTE: If you wish to have about 8 small biscuits, cut them out with a 2″ biscuit cutter. If you want 5 slightly larger biscuits, use a 3″ biscuit cutter. (I make 5 using a 3″ cutter).
Place the buttermilk cornmeal biscuits onto the prepared baking sheet, being sure to keep them about 1-2 inches apart for baking. Bake the biscuits at 425°F. for 12-15 minutes. When done, the top of the biscuits should be nice and golden brown.
Time To Serve The Buttermilk Cornmeal Biscuits!
Remove the baked biscuits from the oven. We like to brush the tops with a little bit of melted butter right before serving, but that is optional. You can always slice the biscuits and spread them with softened butter and/or jam if you prefer.
We enjoy these biscuits served along with a nice, hot bowl of soup or chili. They are light, fluffy, and taste wonderful! I think you’re gonna like them as much as we do!
I hope you will have the opportunity to make these buttermilk cornmeal biscuits, and trust you (and those you love) will enjoy them, too.
Thanks for stopping by today. Please come back again soon for more family-friendly recipes… and have a GREAT day!
Looking For More Bread, Rolls, Or Biscuit Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious bread, roll and biscuit recipes you might enjoy, including:
- Southern Buttermilk Biscuits
- Red Lobster Cheddar Biscuits
- Homemade Dinner Rolls
- Italian Biscuit Flat Bread
- Tomato Basil Drop Biscuits
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Original recipe source: Chef Alissa Weldy, via the Fred Meyer magazine mailer called “My Magazine”, Summer edition, page 12
↓↓ PRINTABLE RECIPE BELOW ↓↓
Make a small batch of buttermilk cornmeal biscuits to serve with a favorite soup or meat dish. Recipe makes 5 delicious, fluffy biscuits.
- 1½ cups all purpose flour
- ½ cup yellow cornmeal
- 1 Tablespoon baking powder
- 1 Tablespoon granulated sugar
- ½ teaspoon kosher salt
- ½ cup COLD butter (one stick)
- 1 cup buttermilk
Preheat oven to 425°F. Coat a baking sheet with non-stick baking spray OR line it with parchment paper.
Measure flour, cornmeal, baking powder, granulated sugar and salt into a large mixing bowl. Cut in COLD chunks of butter, using 2 forks OR a hand-held pastry blender. Work butter into dry ingredients, until butter has been reduced to roughly the size of peas. Pour in buttermilk; Stir into flour mixture only until just combined. Don't overmix dough!
Dough will be VERY sticky! Place dough on a generously floured, clean surface. Sprinkle a little flour on top; knead dough by hand 5-6 times until it becomes a "non-sticky" ball. TIP: I found I need to lightly sprinkle dough with flour as I do this, because it's quite sticky! When done, dough should be a cohesive ball. Add additional flour to work surface if necessary; roll dough ball out to ¾" thickness.
Time to cut out the buttermilk cornmeal biscuits! Here you have a choice about the size biscuits you want. You can cut out the biscuits with a biscuit cutter, a drinking glass, or you can do like I do and cut them out, using a caning jar lid! NOTE: If you want 8 small biscuits, cut them out with a 2" biscuit cutter. If you want 5 slightly larger biscuits, use a 3" biscuit cutter.
Place biscuit rounds on prepared baking sheet, keeping them 1-2 inches apart. Bake at 425°F. for 12-15 minutes. When done, biscuits should be golden brown.
Remove biscuits from oven. OPTIONAL: brush biscuits with melted butter right before serving. Serve, and enjoy!
Here’s one more to pin on your Pinterest boards!