CORNMEAL BISCUITS – The Southern Woman Cooks

If you happen to love cornbread and biscuits, you’ll love this scrumptious recipe! It’s a hybrid between the 2!

You should additionally strive our scrumptious Cathead Biscuits! They’re very highly regarded and all the time a success. Nice strategy to begin the day.

❤️WHY WE LOVE THIS RECIPE

These cornmeal biscuits are so good and have a mixed texture. Ligh and fluffy however with a little bit texture from the cornmeal. They’re scrumptious with nearly any recipe, particularly soup. We love them scorching proper out of the oven with butter. They’re additionally fantastic for breakfast with honey. Tremendous versatile recipe and one your loved ones will love.

🍴KEY INGREDIENTS

These biscuits are made with flour and with cornmeal, buttermilk and butter. In fact different elements are added however these are the principle elements. Individuals will all the time ask if they will make these with a buttermilk substitute. You’ll be able to all the time strive it nevertheless it won’t be the identical as utilizing precise buttermilk as a result of the fats content material can be lowered.

FREEZING THESE BISCUITS

We have now by no means tried freezing these biscuits however see no purpose why you may’t freeze them. We even have an entire entry on tips on how to freeze biscuits, you may check it out here. We don’t freeze biscuits usually however you may completely accomplish that.

QUESTIONS?

Do you employ self rising cornmeal?
No, we use common yellow cornmeal on this recipe. I believe self rising cornmeal would work positive although.

Do you set the biscuits collectively on the pan?
Sure, they’re pertaining to the pan, simply positioned subsequent to one another.

OTHER DELICIOUS BISCUIT RECIPES

Cornmeal Biscuits

Judy Yeager

These cornmeal biscuits a hybrid between cornbread and biscuits. Such a scrumptious mixture and goes nice with absolutely anything!

Prep Time 15 minutes minutes

Prepare dinner Time 12 minutes minutes

Complete Time 27 minutes minutes

Course bread, Breakfast

Delicacies American, southern

• 1 1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons white granulated sugar
• 6 tablespoons very chilly butter
• 1 cup buttermilk
• 2 tablespoon butter melted for tops

• Whisk collectively the flour, cornmeal, baking powder, baking soda, salt and sugar.  Both grate or reduce in very small items the 6 tablespoon of chilly butter into the flour combination. Combine till flour is like coarse crumbs.  Add buttermilk and stir till all elements come collectively right into a ball.  Prove on floured floor and pat or roll out to about 1/2 inch thick.  I used a 2 inch biscuit cutter however you should utilize no matter you need or have out there, even a glass will do.

• Place on ungreased baking pan and brush tops with the two tablespoons of melted butter.  Bake in preheated 425 diploma oven for about 10 to 12 minutes ensuring the bottoms don’t burn.  I activate broiler to brown tops for a minute as a result of we like them sort of crunchy on prime.

Key phrase Cornmeal Biscuits

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