On the last night before I went on holiday break, I cooked for a dinner party in Brooklyn Heights. The hostess wanted to keep it all very casual, so we quickly settled on a menu of chili, salad, and chocolate pudding for dessert, but determining which carby side to serve was more difficult.I mean, I get it. When you’ve got a warm bowl of chili on a cold winter’s night, deciding between a wedge of cornbread or a flaky biscuit is like deciding which child you like better.
But actually probably not because children and bread are not the same. Oops.If you’ve ever found yourself in a cornbread vs. buttermilk biscuits quandary, this is a recipe for you! There’s no more need for minor bread-related anxiety—these Cornmeal Biscuits are the best of both worlds 🙂 They’re essentially buttermilk biscuits with yellow cornmeal swapped for some of the flour. The resulting biscuits are buttery and tender in the centers, but have crispy, nubbly edges from the coarse texture of the cornmeal.They’re perfect by themselves or with a pat of butter……but I think they’re especially good with a drizzle of Habanero Honey.
makes about 11 biscuits
1 1/3 cup all-purpose flour
2/3 cup yellow cornmeal
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
6 tablespoons unsalted butter, very cold, cut into cubes
2/3 cup buttermilk, very cold
2 tablespoons unsalted butter, melted
honey (habanero or otherwise)
Preheat oven to 425F. Line a baking sheet with parchment. Set aside.
In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. Add butter and use a pastry blender (or two forks or very clean fingertips) to break it down until the largest pieces are the size of small peas. Use a silicone spatula or wooden spoon to stir in buttermilk until a dough forms.
Flour a surface and your fingertips. Turn dough onto the surface and pat until it’s 1/2-inch thick. Use a 2 1/2-inch biscuit cutter to cut biscuits. Make sure to cut directly down—do not twist. Place cut biscuits a couple of inches apart on prepared baking sheet. Chill dough/baking sheet if anything becomes too warm/sticky at anytime in this process.
Bake biscuits 12-15 minutes, or until puffy and golden. Remove from oven and brush tops with melted butter.
Let biscuits cool until you can handle them. Serve with butter, jam, and/or honey, if desired.
Cornmeal Biscuits are best the day they are made, but will keep in an airtight container at room temperature for up to 48 hours.
Cornmeal biscuits are awesome–I love the texture that the cornmeal gives to the dough. These look great!
LOVE LOVE LOVE these! I have made them a dozen times over the quarantine, and they always get devoured quickly!
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So happy to hear this, Deborah!
THANKS SO MUCH SHARING YOUR AWESOME CORNMEAL BISCUITS, IT WAS SO GOOD WHEN I FRIST MADE CORNMEAL BISCUITS,I LEARN QUITE A LOT FROM THAT, AND I MAKE TO SELL,EVERYONE JUST LOVE CORNMEAL BUSCUITE,
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