Best Cornmeal Biscuit Dough Recipes

DROP CORNMEAL BISCUITS

Steps:

• Heat oven to 450°F.
• Combine flour, cornmeal, sugar, baking powder and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Add buttermilk; stir until mixture is just combined. (If batter is too thin, stir in 1 to 2 tablespoons flour.)
• Drop by 1/4 cupfuls, 1 inch apart, onto greased baking sheet. Bake 12-14 minutes or until golden brown.

CORNMEAL BISCUITS

Steps:

• 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.

CORNMEAL BISCUITS

Steps:

• In a large bowl, combine the first six ingredients. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine sour cream and egg; add to dry ingredients just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Brush with butter. Bake at 425° for 8-12 minutes or until golden brown. Serve warm.

CORNMEAL BISCUITS

Steps:

• Set oven to 450 degrees. whisk cornmeal, buttermilk and honey together in large bowl, let sit for 10 minutes.
• Pulse flour, baking powder, baking soda, and salt in food processor until combined, Scatter butter evenly over top and continue to pulse until mixture resembles coarse meal, . Add flour mixture to buttermilk mixture and stir until dough forms.
• Turn dough out onto lightly floured counter and knead until smooth, about 8 times. Pat dough into a 9 inch circle, about 3/4 inch thick. cut with 21/2 inch biscuit cutter.
• Bake until biscuit begins to rise, about 5 minutes, then reduce oven temperature to 400 degrees and bake until golden brown, 10 to 12 minutes longer. Let biscuits cool for about 5 minutes on pan, then transfer to cooling rack, Serve warm.

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.

EASY CORNMEAL BISCUITS

Steps:

• Gather the ingredients. Pre-heat oven to 425 F.
• Put a metal mixing bowl in the freezer. Line a baking sheet with parchment paper or leave it ungreased.
• Take the bowl out of the freezer. Sift the flour, baking powder, salt, and cornmeal into the mixing bowl. Sifting the dry ingredients helps ensure there are no lumps clogging up the dough.
• With a pastry blender or fork, cut in shortening until mixture resembles coarse meal.
• Add milk to the first mixture and stir with a metal spoon just until dry ingredients are moistened.
• Knead just a few times on a floured surface, or until you have a cohesive dough. Don't overwork the dough.
• Pat or gently roll out about to a thickness of about 3/4 of an inch. Cut the biscuits out with a 2-inch biscuit cutter.
• Place on the prepared baking sheet.
• Bake in the preheated oven for 12 to 15 minutes.

CORNMEAL BISCUITS

Steps:

• Preheat oven to 450 degrees. Cover a baking sheet with foil.
• Combine flour, cornmeal, baking powder, salt, cayenne pepper and sugar in a food processor and process to blend. Add the butter and pulse until the mixture is uniformly crumbly. Transfer to a mixing bowl.
• Mix the egg and buttermilk together. Using a fork or your fingertips, lightly stir them into the dry ingredients so the mixture can be gathered together to form a ball of soft dough. Turn out onto a lightly floured board.
• Pat the dough until it is uniformly one-half-inch thick or a shade thicker. Cut into one-and-one-half-inch rounds. You can re-form the scraps and cut those. Place the dough rounds on the baking sheet and bake until medium brown on the bottom and just beginning to brown on top, about 15 minutes. Remove from the oven and serve, or allow to cool, then warm before serving.

KING RANCH CHICKEN POT PIE WITH CHEDDAR-CORNMEAL BISCUIT CRUST

Steps:

• Heat oven to 400°F. Spray 3-quart baking dish with cooking spray.
• In 4-quart saucepan, melt 3 tablespoons butter over medium heat. Cook poblano chiles, onion and bell pepper in butter 8 to 10 minutes or until softened. Add garlic and 3 tablespoons flour; cook 2 minutes, stirring frequently. Add tomatoes, taco seasoning mix, 1/2 teaspoon salt and the pepper. Cook and stir 1 minute.
• Stir in broth and half-and-half; heat to boiling over medium-high heat. Cook and stir until thickened. Reduce heat; simmer 10 minutes, stirring occasionally. Remove from heat; stir in 2 cups cheese. When cheese has melted, fold in sour cream and chicken. Transfer to baking dish.
• Meanwhile, in large bowl, mix 1 1/2 cups flour, the cornmeal, baking powder and 1/2 teaspoon salt. Cut in 1/2 cup butter until mixture is crumbly. Stir in 1/2 cup of the cheese and the milk just until moistened. Drop dough by 12 large spoonfuls (about 1/3 cup each) on top of hot filling. Sprinkle top with remaining 1/2 cup cheese. Bake 25 to 30 minutes or until casserole is bubbly and biscuits are golden brown. Let stand 10 minutes before serving.

CORNMEAL BISCUIT DOUGH

Steps:

• Mix flour, cornmeal, baking powder, salt and sugar in a bowl or in food processor. Either cut in butter using fingertips or a fork to make a crumbly mixture, or add butter to processor and pulse until crumbly.
• Beat egg and buttermilk or yogurt together and stir in, mixing to make a very soft dough. Add 1 to 2 more tablespoons of buttermilk, if needed, to hold the dough together.