These Cornmeal Biscuits are rich and fluffy. They have a light crunch and great taste from the cornmeal. A honey glaze is the perfect finish.
When I created my Flaky Buttermilk Biscuit recipe, I found if I made a fairly wet dough, and folded that dough a couple of times, I was able to make a biscuit that is both light and flaky. This has been my ideal biscuit ever since.
Buuut, in the spirit of “there’s no such thing as too much of a good thing” combined with my love of all things corn, I decided to make a cornmeal biscuit. I wanted something that was like cornbread crossed with a buttermilk biscuit. That can’t be bad, right?
The best recipe for fluffy Cornmeal Biscuits:
For my first test batch I simply replaced the soft cake flour in the original recipe with the same amount of cornmeal. I wanted plenty of cornmeal flavor and crunch.
Those biscuits collapsed and spread like crazy in the oven. They were a bit of a mess.
By adding so much cornmeal to the dough I’d compromised the structure too much. Although cake flour is low in gluten, there is some in there. But cornmeal has no gluten.
Not only does the cornmeal not add gluten, the gritty texture of the meal weakens the gluten in the all purpose flour.
I changed the balance of the recipe using more all purpose flour and less cornmeal. Now the biscuits are much better. They’re not as flaky as my original biscuits. The weak gluten makes it hard for the dough to form distinct layers. But that’s ok. The biscuits are light and fluffy and have a lovely cornmeal crunch.
After several rounds of testing (and tasting, yay!) I came to accept that what we gain in flavor from the cornmeal, we loose in flakiness, and I’m ok with that. This is just a different type of biscuit than my old standby.
Scroll through the process photos to see how to make this recipe:
The biscuits are best eaten still warm from the oven. Leftovers (I doubt they’ll be any leftovers!) can be frozen and rewarmed in the oven or buttered and toasted on a griddle.
Hey, if you’ve got a sourdough starter, try these delicious Sourdough Biscuits!
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
- 14 oz All purpose flour (2 3/4 cups)
- 7 1/2 oz Stone ground cornmeal (1 1/2 cups)
- 4 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 8 oz Unsalted butter (cold and cut into 16 pieces)
- 2 tablespoons Honey (plus more for brushing)
- 16 oz Buttermilk (2 cups plus more for brushing)
- Preheat the oven to 425°F. Line a half sheet pan with parchment paper.
- Combine the all purpose flour, cornmeal, baking powder, baking soda and salt in a mixing bowl. Whisk the dry ingredients to combine.14 oz All purpose flour, 7 1/2 oz Stone ground cornmeal, 1 teaspoon Baking soda, 1 teaspoon Salt
- Mix the butter into the flour with your fingers until it’s broken down into bits slightly larger than a pea. Whisk the honey into the buttermilk and add to the flour all at once. Mix until about 2/3 of the dry ingredients are absorbed.8 oz Unsalted butter, 16 oz Buttermilk, 2 tablespoons Honey
- Turn the dough onto a generously floured surface and gently knead together to incorporate the remaining dry flour (this should only take about 6-8 kneads). The dough will be quite wet.
- Gently pat the dough to a 1/2" thick, brush off excess flour and fold the dough in 1/2 and fold in half again. Pat the dough to a 1/2" again and do another two folds. Pat the dough to 3/4" thick and cut with a 3" biscuit cutter. Gather the scraps together and continue cutting until all the dough is used up.
- Set the biscuits onto the prepared baking sheet and brush the tops with buttermilk. Bake until golden brown, about 10-12 minutes.
- If the bottoms of the biscuits are browning too fast set another sheet pan under the biscuits after 5 minutes of baking. As soon as the biscuits come out of the oven brush them lightly with honey.