Cornbread Biscuits Recipe

Soft, fluffy, and lightly sweet, these cornbread biscuits combine the best of biscuits and cornbread in one easy, comforting bake. Perfect for pairing with savory meals or enjoying warm with a swipe of butter.

Course Appetizer, dinner, Side Dish

Cuisine American, Southern

Keyword baking, comfort food, cornbread biscuits, easy, quick

Prep Time 15

Cook Time 15

Chilling Time 15

Servings Servings

Calories 406kcal

Author Bon Appeteach

Ingredients

8 oz Frozen Butter grated
1 & 3/4 cups All Purpose Flour
3/4 cup Fine Yellow Cornmeal
1 tbsp Baking Powder
1/4 tsp Baking Soda
1 tsp Salt
1 tbsp Sugar
3/4 cup Cold Buttermilk
2 tbsp Melted Butter for brushing tops after baking

Instructions

Heat oven to 425°F. Line a baking sheet with parchment paper. If butter is not already frozen, place it in the freezer for 15 minutes.
Whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar in a large bowl.
Using a box grater, grate the frozen butter directly into the flour mixture. Toss quickly to coat the butter shreds in flour.
Pour in the cold buttermilk and stir with a fork just until the dough comes together. It will look shaggy. Do not overmix.
Turn dough out onto a lightly floured surface. Pat into a 1-inch thick rectangle. Fold in thirds, rotate 90 degrees, and pat back out to 1 inch thick. Repeat 3 times total.
Pat the dough to 1 inch thick. Cut with a 3-inch biscuit cutter, pressing straight down without twisting. Re-press scraps and cut remaining biscuits. You should get 8 total.
Place biscuits on the prepared baking sheet with sides just touching. Refrigerate the pan for 15 minutes. Do not skip this step.
Bake for 14 to 16 minutes until tops are golden brown.
Brush immediately with melted butter and serve warm.

Notes

Store in an airtight container at room temperature for up to 2 days. Freeze baked biscuits for up to 2 months.
No buttermilk? Stir 1 tablespoon lemon juice into ¾ cup whole milk and let sit 5 minutes.

Nutrition