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Avatar photoIsha Joe

Homemade Cornbread Biscuits (3 Ways)

These cornbread biscuits combine the buttery layers of classic homemade biscuits with the subtle sweetness and texture of cornbread. Made with buttermilk and cold butter, they bake up tall, tender, and golden brown with crisp edges and soft centers. Perfect for breakfast, dinner, or serving alongside soups, chili, and barbecue.
Print Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 15 biscuits
Course: Bread, Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

Biscuit Dough
  • 1 and 3/4 cups 219g all-purpose flour (spooned & leveled), plus more as needed for hands and work surface
  • 3/4 cup 105g fine or medium-ground yellow cornmeal*
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup 8 Tbsp; 113g unsalted butter, cubed and very cold*
  • 3/4 cup 180ml/g buttermilk, cold (plus more for brushing)
  • 3 Tablespoons 63g/45ml honey (or pure maple syrup (60g/45ml), if making the maple bacon version)
Jalapeño Cheddar Version
  • 1 jalapeño pepper seeded and diced
  • 1 cup 113g/4oz freshly shredded sharp cheddar cheese
Maple Bacon Version
  • 6 slices bacon cooked, cooled, and crumbled/chopped
Topping
  • 2 Tablespoons 28g unsalted butter, melted
  • 1 Tablespoon 21g/15ml honey (or pure maple syrup, if making the maple bacon version)
  • flaky sea salt

Method
 

  1. Preheat oven to 425°F (218°C).
  2. Make the biscuits: Place the flour, cornmeal, baking powder, baking soda, and salt in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form.
  3. cubed butter in bowl with other ingredients and shown again cut into the mixture.
  4. If you used a food processor, pour the mixture into a large bowl. Make a well in the center. Pour 3/4 cup (180ml/g) buttermilk into the well and drizzle honey (or maple syrup) on top. Using a large spoon or spatula, fold until it begins to come together. If making one of the flavor variations, fold in your chosen add-ins as well. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots.
  5. dough in glass bowl with pink spatula.
  6. Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you work with it. Have extra flour nearby and use it often to flour your hands and work surface as needed in this step. Using floured hands, flatten into a 3/4-inch-thick rectangle as best you can. Fold one side into the center, then the other side on top. Turn the dough 90 degrees, so it’s now horizontal. Gently flatten into a 3/4-inch-thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4-inch-thick rectangle. Repeat the folding one last time. Flatten into the final 3/4-inch-thick rectangle.
  7. cornmeal dough on marble surface.
  8. hands flattening and folding dough.
  9. hands folding dough.
  10. Cut into 2- or 2.5-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough because this seals off the edges of the biscuit which prevents them from fully rising.) Gather and re-roll the scraps until all the dough is used. Arrange close together on a parchment paper-lined baking sheet (or in a cast iron skillet). Continue with step 6 or cover and refrigerate the biscuits until you’re ready to bake, for up to 24 hours.
  11. flattened dough being cut with biscuit cutter.
  12. Brush the tops with remaining buttermilk. Bake for 18–20 minutes or until the tops are golden brown.
  13. cornmeal biscuits being brushed with buttermilk.
  14. For the topping: In a small bowl, whisk the melted butter and honey (or maple syrup) together. Using a pastry brush, brush the warm biscuits with honey butter topping. Sprinkle with flaky sea salt.
  15. cornbread biscuits with sea salt.
  16. Cover leftovers tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Notes

  1. Make Ahead & Freezing Instructions: Baked biscuits freeze well for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then warm to your liking before serving. You can also freeze the biscuit dough. Prepare the dough through step 4, wrap tightly in plastic wrap (best for freshness), and freeze for up to 3 months. Thaw overnight in the refrigerator, then continue with step 5. Alternatively, after step 4, wrap the dough tightly and refrigerate for up to 24 hours before continuing with step 5.
  2. Special Tools (affiliate links): Glass Mixing Bowl | Pastry Cutter or Food Processor | 2- or 2.5-inch Biscuit Cutter | Baking Sheet with Parchment Paper (or Cast Iron Skillet) | Pastry Brush | Flaky Sea Salt
  3. Cornmeal: For best texture, use fine or medium-ground yellow cornmeal. Avoid coarse cornmeal, which can make the biscuits gritty and prevent them from rising as tall.
  4. Butter: Cut into 1/2-inch cubes. Keep butter as cold as possible until you need it. I recommend placing the cubed butter in the freezer for about 15 minutes before you begin.
  5. Buttermilk: If you can’t find buttermilk at the store, you can make your own DIY buttermilk substitute. Add 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough milk to make 1 cup (240g/ml). (You need 3/4 cup in the recipe, plus some extra for brushing). Whisk together, then let sit for 5 minutes before using in the recipe. Whole milk is best for the DIY sour milk substitute, though lower-fat or nondairy milks work in a pinch.