Cornmeal Biscuits

5 from 5 reviews

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.

Prep Time20

Bake Time12

Total Time32

Servings:12 biscuits

Ingredients

14 oz All purpose flour (2 3/4 cups, see note)
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)

Instructions

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.
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.
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.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Nutrition