Cornmeal Biscuits Recipes

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CORNMEAL BISCUITS

Cornmeal gives biscuits a slight crunchiness and a golden hue.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 9



Cornmeal Biscuits image

Steps:

  • Heat oven to 400 degrees. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar. Using your fingers or a pastry cutter, cut butter into flour mixture. Using a wooden spoon, stir in 3/4 cup buttermilk until the mixture holds together.
  • Line a baking sheet with parchment paper. On a lightly floured work surface, roll out dough to a 1-inch thickness. Using a 2-inch-round cookie cutter or a drinking glass, cut out eight rounds, and place on prepared parchment; discard scraps of dough. Brush tops of biscuits with remaining tablespoon buttermilk. Bake until golden and puffy, about 12 minutes. If desired, spread with butter or honey. Serve warm.

1 1/2 cups all-purpose flour, plus more for rolling out dough
1/4 cup plus 2 tablespoons yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 tablespoons sugar
6 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces, plus more for topping, if desired
3/4 cup plus 1 tablespoon nonfat buttermilk
Honey (optional)

CORNMEAL BISCUITS

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 0



Cornmeal Biscuits image

Steps:

  • Whisk 1 1/3 cups flour, 1/3 cup cornmeal, 2 teaspoons baking powder, 1/2 teaspoon kosher salt and a pinch of cayenne. Work in 6 tablespoons diced cold butter with your fingers until crumbly. Stir in 2/3 cup half-and-half and 1 tablespoon honey; let sit 5 minutes. Pat into a 1/2-inch-thick square on a floured surface and cut into 8 pieces; shape into rounds and brush with half-and-half. Bake at 425 degrees F on a parchment-lined baking sheet until golden, 12 to 15 minutes.

CORNMEAL CHEDDAR BISCUITS

Unlike traditional biscuits, this cheesy version lets you drop them from a spoon...so there's no mess and no fuss...and no precious time wasted! Serve them fresh-from-the-oven with chili or your favorite soup or stew. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 8



Cornmeal Cheddar Biscuits image

Steps:

  • In a large bowl, combine the flour, cornmeal, baking powder, sugar and salt. Cut in butter until mixture crumbly. Stir in cheese and milk just until moistened. , Drop by 1/4 cupfuls 2 in. apart onto a ungreased baking sheet. Bake at 450° for 12-15 minutes or until light golden brown. Serve warm.

Nutrition Facts : Calories 177 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 265mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

1-1/2 cups all-purpose flour
1/2 cup yellow cornmeal
3 teaspoons baking powder
2 teaspoons sugar
1/4 to 1/2 teaspoon salt
1/2 cup cold butter
1/2 cup shredded cheddar cheese
1 cup milk

CORNMEAL BISCUITS

Whenever I crave fresh bread, and I want something quick I make homemade biscuits. It doesn't matter what time of day it is, I love hot biscuits. I found this recipe in Betty Crocker's Old Fashioned Cookbook (1990), and I wasn't sure about using cornmeal. WOW! These are so tasty they melt in your mouth. The cornmeal adds just a little different flavor, and you can't stop eating them. I will definitely make these again, and I don't normally make the same recipe twice. Serve with butter, homemade jam, or honey.

Provided by AmyZoe

Categories     Breads

Time 27m

Yield 12 biscuits, 12 serving(s)

Number Of Ingredients 8



Cornmeal Biscuits image

Steps:

  • Heat oven to 450.
  • Cut butter into flour, cornmeal, baking powder, sugar, and salt with pastry blender until mixture resembles fine crumbs.
  • Stir in milk until dough leaves side of bowl (dough will be soft and sticky).
  • Turn dough onto lightly floured surface.
  • Knead lightly 10 times.
  • Roll or pat 1/2 inch thick.
  • Cut with floured 2 1/2" round cutter.
  • Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides.
  • Sprinkle cornmeal lightly over biscuits.
  • Bake 12 to 14 minutes or until golden brown.
  • Remove from cookie sheet immediately.

Nutrition Facts : Calories 156.2, Fat 8.6, SaturatedFat 5.3, Cholesterol 22.5, Sodium 264.8, Carbohydrate 17.5, Fiber 0.8, Sugar 0.8, Protein 2.6

1/2 cup firm butter
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
3 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
3/4 cup milk
yellow cornmeal

CORNMEAL BISCUITS

This is an old Southern biscuit that has been in the family for years. The texture is slightly different but is still great. -Maxine Reese, Candler, North Carolina

Provided by Taste of Home

Time 25m

Yield 13 biscuits.

Number Of Ingredients 10



Cornmeal Biscuits image

Steps:

  • In a large bowl, combine the first six ingredients. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine sour cream and egg; add to dry ingredients just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Brush with butter. Bake at 425° for 8-12 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 153 calories, Fat 8g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 219mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

1-1/2 cups all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup shortening
3/4 cup sour cream
1 egg
4 teaspoons butter, melted

CORNMEAL BUTTERMILK BISCUITS

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 8 biscuits

Number Of Ingredients 8



Cornmeal Buttermilk Biscuits image

Steps:

  • Set a rack in the center of the oven and preheat oven to 450 degrees F. Line a baking sheet with two layers of parchment paper.
  • In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt. Rub 2 tablespoons of the butter into the flour mixture with your fingertips, until it is completely incorporated. Work the remaining butter into the flour until it's in even, pea-sizes pieces. Gently stir in the buttermilk to make a loose dough.
  • Turn the dough out onto a lightly floured work surface. Pat the dough into a 1/2-inch-thick rectangle. Fold the dough in thirds like a business letter. Pat the dough into a 5 by 8-inch rectangle about 3/4 inch thick. Use a 2- to 3-inch round cutter to make 6 biscuits, and put biscuits on the prepared baking sheet. Press together the scraps of dough, cut 2 more biscuits, and place them on the baking sheet.
  • Bake until the tops are lightly browned, about 15 minutes. Cool slightly on a rack before serving.

1 1/3 cups all-purpose flour, plus as needed
2/3 cup polenta-style yellow cornmeal
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 heaping teaspoon sugar
1 teaspoon fine salt
6 tablespoons unsalted butter, diced
3/4 cup buttermilk

EASY CORNMEAL DROP BISCUITS

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 10

Number Of Ingredients 8



Easy Cornmeal Drop Biscuits image

Steps:

  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs with a few larger clumps remaining.
  • Pour in milk; using a rubber spatula, fold milk into dough, working in all directions and incorporating crumbs at the bottom of the bowl, until dough just comes together. The dough will be slightly sticky; do not overmix.
  • With two large spoons, drop mounds of dough (about 1/3 cup each) about 1 1/2 inches apart on the prepared baking sheet.
  • Bake, rotating sheet halfway through, until biscuits are golden, 15 to 20 minutes. Slide parchment and biscuits onto a wire rack to cool.

1 1/2 cups all-purpose flour
3/4 cup fine yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
1/2 cup (1 stick) unsalted butter, cold, cut into small pieces
1 cup milk

CORNMEAL BISCUITS

Categories     Bread     Breakfast     Brunch     Side     Bake     Picnic     Cornmeal     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 biscuits

Number Of Ingredients 7



Cornmeal Biscuits image

Steps:

  • In a bowl stir together the flour, 1/4 cup of the cornmeal, the baking powder, the sugar, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Add the half-and-half and stir the mixture until it just forms a sticky dough. Gather the dough into a ball, knead it gently 6 times on a lightly floured surface, and roll or pat it out 1/2 inch thick. Cut out 6 rounds with a 2 1/2-inch cutter dipped in flour and transfer them to an ungreased baking sheet. Sprinkle the remaining 1 teaspoon cornmeal over the tops of the rounds and bake the biscuits in the middle of a preheated 450°F. oven for 12 to 14 minutes, or until they are golden.

3/4 cup all-purpose flour
1/2 cup plus 1 teaspoon yellow cornmeal
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon sugar
1/4 teaspoon salt
2 1/2 tablespoons cold unsalted butter, cut into bits
6 tablespoons half-and-half

CORNMEAL BISCUITS

Provided by Florence Fabricant

Categories     side dish

Time 30m

Yield About 16 biscuits

Number Of Ingredients 9



Cornmeal Biscuits image

Steps:

  • Preheat oven to 450 degrees. Cover a baking sheet with foil.
  • Combine flour, cornmeal, baking powder, salt, cayenne pepper and sugar in a food processor and process to blend. Add the butter and pulse until the mixture is uniformly crumbly. Transfer to a mixing bowl.
  • Mix the egg and buttermilk together. Using a fork or your fingertips, lightly stir them into the dry ingredients so the mixture can be gathered together to form a ball of soft dough. Turn out onto a lightly floured board.
  • Pat the dough until it is uniformly one-half-inch thick or a shade thicker. Cut into one-and-one-half-inch rounds. You can re-form the scraps and cut those. Place the dough rounds on the baking sheet and bake until medium brown on the bottom and just beginning to brown on top, about 15 minutes. Remove from the oven and serve, or allow to cool, then warm before serving.

1 1/3 cups flour
1/2 cup yellow cornmeal
4 teaspoons baking powder
1/2 teaspoon salt
Cayenne pepper to taste
1 tablespoon sugar
8 tablespoons cold unsalted butter, in small pieces
1 large egg, lightly beaten
1/2 cup buttermilk

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