Description
Indulge in the warm, comforting flavors of these golden cornbread biscuits. Perfectly crumbly with a hint of sweetness, they are an ideal addition to any meal or a delightful snack on their own. Enjoy them fresh from the oven, split open and topped with a melting pat of butter for an irresistible treat that captures the essence of Southern cuisine. Whether served alongside breakfast eggs or as a side for dinner, these cornbread biscuits will become a household favorite.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
- 3/4 cup buttermilk
- 1 tablespoon unsalted butter, for serving
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together flour, cornmeal, baking powder, sugar, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Add buttermilk and stir until just combined to form a shaggy dough.
- Turn dough onto a floured surface and knead gently 3-4 times to bring together. Pat into a disk about 3/4-inch thick.
- Use a 2 1/2-inch biscuit cutter to cut out biscuits; rework scraps as needed for about 8 total.
- Place biscuits on the prepared baking sheet, slightly touching for softer sides.
- Bake for 12-15 minutes until golden brown.
- Serve immediately by splitting each biscuit in half and adding a pat of butter.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Side Dish
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 biscuit (approximately 56g)
- Calories: 180
- Sugar: 1g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg