Cornbread Biscuits

Now you don’t have to decide between a biscuit or cornbread, you can have both with cornbread biscuits. A Southerner’s dream.  

I wasn’t sure what to call this, it’s a cross between a biscuit, cornbread and scone, so I went with cornbread biscuit. Whatever the name, this cheesy bread will be a great addition to your next meal.  I made this cornmeal bread for the first time a few weeks ago and was won over by the flavor. Cheese and butter combine to make a rich dense bread. However, my first batch was a little crumbly and I didn’t cook it quite long enough. That didn’t keep us from eating them.

The second time around, I increased the amount of buttermilk and let it cook about 10 minutes longer, they came out perfect. A hearty, only slightly sweet, light and buttery cornbread. Biscuit like but with a cornmeal texture.

How do you make cornmeal buttermilk biscuits

You treat this dough like you would biscuit dough, cutting in the butter and not handling the dough any more than you have to.  

Step 1: Combine all the dry ingredients in a food processor and then add chunks of cold butter and process until you have peas size clumps of butter.

Step 2: Add cold buttermilk and process just until it comes together. Form it into a disc and chill for 1 hour.

Step 3: Press the dough into a nine inch square baking pan and brush with a little cream and sprinkle with flaky salt. Bake for about 35 minutes. 

The result is a fluffy and light biscuit-like pan of cornbread. It’s so moist and buttery that you don’t need any butter on top. It’s a slightly sweet dough so it seems to go with anything but is especially good with chili.

What if you don’t have buttermilk

Add a tablespoon of lemon juice or white vinegar to a 1 cup measuring cup and fill with milk.  Let it sit for about 4-10 minutes until it slightly thickens.

What could you serve with cheesy cornmeal biscuits

• Chicken soup
• Short ribs
• Marsala steak
• Seafood boil
• Buffalo chicken wings
• Slow cooker chili
• Mussels
• Peach pork chops
• Cherry pork tenderloin
• Parmesan chicken meatballs
• Queso chicken

Looking for more bread recipes

• Skillet cornbread
• Pull apart rolls
• Cheesy quick bread
• Square biscuits
• Focaccia with almond flour
• No yeast soda bread
• Hawaiian rolls
• Potato rolls

Cornbread Biscuits

Now you don't have to decide between a biscuit or cornbread, you can have both with cornbread biscuits. A Southerner's dream.  

5 from 1 vote

Print Pin Rate

Course: bread

Cuisine: American

Keyword: biscuits, cornbread

Prep Time: 1 hour 15 minutes

Cook Time: 35 minutes

Servings: 16

Calories: 317kcal

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
• 1 cup buttermilk
• 1 tablespoon heavy cream
• salt

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.

Nutrition

Calories: 317kcal | Carbohydrates: 36g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 471mg | Potassium: 167mg | Fiber: 2g | Sugar: 10g | Vitamin A: 499IU | Calcium: 133mg | Iron: 2mg

If you make Cornbread Biscuits, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.