Cornmeal Biscuits


Cornmeal gives biscuits a slight crunchiness and a golden hue.


  • 1 ½ cups all-purpose flour, plus more for rolling out dough

  • ¼ cup plus 2 tablespoons yellow cornmeal

  • 2 teaspoons baking powder

  • ¾ teaspoon baking soda

  • ¾ teaspoon salt

  • 1 ½ tablespoons sugar

  • 6 tablespoons unsalted butter, chilled and cut into ½-inch pieces, plus more for topping, if desired

  • ¾ cup plus 1 tablespoon nonfat buttermilk

  • Honey (optional)


  1. Heat oven to 400 degrees. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar. Using your fingers or a pastry cutter, cut butter into flour mixture. Using a wooden spoon, stir in 3/4 cup buttermilk until the mixture holds together.

  2. Line a baking sheet with parchment paper. On a lightly floured work surface, roll out dough to a 1-inch thickness. Using a 2-inch-round cookie cutter or a drinking glass, cut out eight rounds, and place on prepared parchment; discard scraps of dough. Brush tops of biscuits with remaining tablespoon buttermilk. Bake until golden and puffy, about 12 minutes. If desired, spread with butter or honey. Serve warm.

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