Best Buttermilk Cornmeal Biscuits Recipes

CORNMEAL BUTTERMILK BISCUITS

Steps:

• Set a rack in the center of the oven and preheat oven to 450 degrees F. Line a baking sheet with two layers of parchment paper.
• In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt. Rub 2 tablespoons of the butter into the flour mixture with your fingertips, until it is completely incorporated. Work the remaining butter into the flour until it's in even, pea-sizes pieces. Gently stir in the buttermilk to make a loose dough.
• Turn the dough out onto a lightly floured work surface. Pat the dough into a 1/2-inch-thick rectangle. Fold the dough in thirds like a business letter. Pat the dough into a 5 by 8-inch rectangle about 3/4 inch thick. Use a 2- to 3-inch round cutter to make 6 biscuits, and put biscuits on the prepared baking sheet. Press together the scraps of dough, cut 2 more biscuits, and place them on the baking sheet.
• Bake until the tops are lightly browned, about 15 minutes. Cool slightly on a rack before serving.

BUTTERMILK-CORNMEAL DROP BISCUITS WITH HONEY BUTTER

Steps:

• Preheat oven to 375 degrees, with racks in upper and lower thirds. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. With a pastry cutter or your fingers, cut in 1/2 cup cold butter until mixture resembles coarse crumbs with a few pea-size pieces remaining. In a small bowl, whisk together buttermilk and 3 tablespoons honey. Add to flour mixture and stir with a fork until dough just comes together. (Dough will be slightly sticky; do not overmix.) With two large spoons, drop 10 mounds of dough, 2 inches apart, on two parchment-lined baking sheets.
• Bake until biscuits are golden, 15 to 20 minutes, rotating sheets halfway through. Transfer biscuits on parchment to wire racks and let cool. Meanwhile, in a small bowl, mix 1/4 cup butter and 2 tablespoons honey until combined. Serve honey butter with biscuits.

CORNMEAL BUTTERMILK BISCUITS

Steps:

• preheat oven to 450. Lightly spoon flour into a drey measuring cup, level with knife. Combine flour, cornmeal, sugar, baking powder, and salt in a meduim bowl, cut in butter, add butttermilk and stir until just moist. Turn dough out onto a lightly floured surace. Pat dough into and 8 x 4 inch rectangle. Cut 1 lengthwise adn 3 crosswise cuts, to form 8 biscuits. Place on ungreased baking sheet. Bake at 450 for 12 minutes.

BUTTERMILK CORNMEAL BISCUITS

Steps:

• Combine flour, cornmeal, sugar, baking powder, and soda in a large bowl; cut in butter with a pastry blender until mixture resembles coarse meal.
• Add buttermilk; stir just until dry ingredients are moistened.
• On a lightly floured surface, knead dough 5 or 6 times.
• Roll dough to 1/2" thickness; cut with a 2-1/2-inch biscuit cutter.
• Place on a baking sheet coated with cooking spray.
• Brush tops with egg white.
• Bake at 450F for 12 minutes or until golden.