Fluffy Cornmeal Biscuits with Buttermilk
A Southern dinner isn't complete without a side of cornbread or a buttery biscuit. Try these easy buttermilk cornmeal biscuits for the best of both worlds! They're moist and fluffy with a great cornbread taste.
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 (6 ounces)
- 1 cup butter (2 sticks, cut into 1 inch squares)
- 1 cup buttermilk
- 1 tablespoon heavy cream
- flaky salt
Instructions
- Preheat oven to 350º. Lightly coat a 9 x 9 pan with butter and line with parchment paper.
- Combine the dry ingredients in a food processor, add cheese and pulse to combine. Add cold butter and pulse until you have pea size chunks.
- Add cold butter and pulse until you have pea size chunks. Add cold buttermilk and pulse until dough forms. If it is dry, add more buttermilk, a tablespoon at a time.
- Form into a disc and chill for one hour.
- Gently press the dough into the pan and brush with cream and sprinkle flaky salt over the top. Bake until the top is golden brown and the sides start to pull away from the pan 35-40 minutes.
Video
Barbara's Notes + Tips
- Don't over mix the dough, stop mixing when it just comes together.
- Keep the butter and buttermilk cold until ready to add.
- If you don't want to use a food processor, use a pastry cutter.
- You can refrigerate the dough for longer than an hour.
- You can freeze any left over biscuits. To reheat, thaw, wrap in aluminum foil and place in a 350º oven for 10 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
