Cornmeal Biscuits

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Homemade cornmeal biscuits are buttery and an easy side dish for a fish fry. Make cornmeal drop biscuits or cut dough into circles and bake.

Prep Time15

Cook Time12

Course: Side Dish

Cuisine: American

Keyword: biscuits, cornmeal

Servings:

Author: The Typical Mom

Equipment

1 baking sheet
1 Bowl
1 biscuit cutter

Ingredients

Cornmeal Drop Biscuits

1 3/4 c all purpose flour
2/3 c cornmeal
1 tbsp baking powder
1 tbsp sugar
1/2 tsp salt
1/2 c butter cold, shredded
1 c buttermilk

Cornmeal Buttermilk Biscuits

1 c cornmeal yellow used
1 c buttermilk
2 c all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
12 tbsp butter cold (frozen is best) shredded on cheese grater
1 tbsp honey optional for sweetness

Instructions

Drop biscuits - In a bowl combine all ingredients together EXCEPT buttermilk. Use hands to combine so shredded cold butter (frozen is easier to shred on a grater) is incorporated, but do not overmix or biscuits will be tough.
Preheat oven to 450 degrees. Add buttermilk and stir 2-3 times just until combined. Lightly spray sheet pan with non stick spray and use a tbsp. to scoop up some dough and drop on to pan with space in between them. Use fingers if needed to press scraggly dough into balls so they stay together. Bake 12 minutes, remove and we like to brush a bit of garlic butter (minus cajun seasoning in that) on top of each one.
Cut biscuits - Preheat oven to 450, lightly spray baking sheet with non stick spray or line with parchment paper. Whisk cornmeal buttermilk and honey if you want sweetness in a bowl. In another bowl put in cold shredded butter, flour, baking soda and salt.
Use pastry cutter to combine into a coarse meal texture. Add the buttermilk mixture into the bowl and gently stir just enough to form a ball. Over-mixing is not recommended as it will yield tough results. For best results use a food processor to pulse all ingredients together several times to get your ingredients into a smooth dough.
On a cutting board pat your dough into 1 inch layer all the way across, trying not to handle it too much always for best results. Use a 2-3" biscuit cutter and lay on your prepared sheet pan. Bake for 5 minutes, then lower heat to 400 and bake another 9 minutes until golden brown on top. Remove and brush melted butter or honey on top if desired before serving.

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