Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Cornmeal Biscuits 4.0 (27) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Photo: BEATRIZ DA COSTA Servings: 4 Cornmeal gives biscuits a slight crunchiness and a golden hue. Ingredients 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) Directions 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. 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. Print