Now you don’t have to decide between a biscuit or cornbread, you can have both with cornbread biscuits. A Southerner’s dream.
I’m not sure what to call this, it’s a cross between a biscuit, cornbread and scone. Whatever the name, it’s awesome. I made it for the first time a few weeks ago and was won over by the flavor. Cheese and butter combine to make a rich dense cornbread like biscuit. However, my first batch was a little crumbly and I didn’t cook it quite long enough. That didn’t keep us from eating it. The second time around, I was a little more careful with my measurements, increased the amount of buttermilk and let it cook about 10 minutes longer, it came out perfect. A hearty, only slightly sweet, light and buttery cornbread.
You treat the dough like you would biscuits, cutting in the butter and not handling the dough any more than you have to. The dough will not be as sticky as biscuit dough because of the cornmeal. It went perfectly with a bowl of Ancho Chicken Chili.
Adapted from Vera Obias Food52
PrintCornbread Biscuits
Now you don’t have to decide between a biscuit or cornbread, you can have both with cornbread biscuits. A Southerner’s dream.
- Prep Time: 70 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 45 minutes
- Yield: 16 1x
- Category: bread
Ingredients
- 3 cups flour
- ¾ cup sugar
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 ½ cups aged white cheddar
- 8 ounces butter, 2 sticks cut into 1 inch pieces
- 1 cup buttermilk
- 1 tablespoon cream
Instructions
- Combine the first seven ingredients in a food processor. Add butter and pulse until just combined. Add buttermilk and pulse until dough forms. Form into a disc and chill for one hour.
- Preheat oven to 350º. Lightly coat a 9 x 9 pan with butter. Press dough into pan and brush with cream and salt. Bake until the top is golden brown and the sides start to pull away from the pan 35-40 minutes.
Absolutely wonderful!
These are my daughter’s favorite, glad you liked them!