Best Honey Cornmeal Biscuits Recipes

BUTTERMILK-CORNMEAL DROP BISCUITS WITH HONEY BUTTER

Buttermilk-Cornmeal Drop Biscuits with Honey Butter image

Serve these buttery biscuits alongside Pork Roast with Apples and Gremolata as part of your holiday dinner.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 30m

Yield Makes 10

Number Of Ingredients 8

Ingredients

1 1/2 cups all-purpose flour (spooned and leveled)
3/4 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces, plus 1/4 cup (1/2 stick), room temperature
1 cup buttermilk
5 tablespoons honey

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.

Nutrition Facts : Calories 216 g, Fat 10 g, Fiber 1 g, Protein 4 g, SaturatedFat 6 g

HONEY CORNMEAL BISCUITS

Honey Cornmeal Biscuits image

Make and share this Honey Cornmeal Biscuits recipe from Food.com.

Provided by SnowHat

Categories Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 4

Ingredients

1 3/4 cups buttermilk baking mix
1/2 cup yellow cornmeal
1/2 cup nonfat milk
2 tablespoons honey

Steps:

Preheat oven to 450°F.
In large bowl, combine all ingredients until dough forms; beat 30 seconds.
Turn dough onto surace dusted with baking mix; gently roll in baking mix to coat.
Shape into a ball; knead 10 times.
Roll or pat out 1/2-inch thick.
Cut with 2-inch cutter dipped in baking mix.
Bake on ungreased cookie sheet for 8 to 10 minutes or until golden brown.
Serve with additional honey.

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