Cornbread Biscuits

Name: Cornbread Biscuits
Prep time: 15 min
Cook time: PT-494875H38M
Yield: 8
Cuisine: American
Ingredients: 8 oz frozen butter grated; 1 & 3/4 cups all purpose flour; 3/4 cup fine yellow cornmeal; 1 tbsp baking powder; 1/4 tsp baking soda; 1 tsp salt; 1 tbsp sugar; 3/4 cup cold buttermilk; 2 tbsp melted butter for brushing tops after baking

By:

Alejandro

Published:

June 15, 2026

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Cornbread biscuits are a delightful, buttery treat that perfectly blend the sturdy texture of cornbread with the soft, flaky goodness of traditional biscuits. They’re golden-brown, with a slightly crunchy exterior and a tender, moist interior. Every bite is infused with that lovely corn flavor, making them the ideal companion for soups, stews, or just a warm pat of butter. Having grown up in the South, these biscuits hold a special place in my heart, reminding me of family gatherings and Sunday dinners where they were always the star of the meal.

What sets these cornbread biscuits apart is their simplicity and versatility. They come together in just 15 minutes, and the smell that wafts through your kitchen as they bake is nothing short of heavenly. Whether you serve them at breakfast alongside eggs, as a side to a hearty dinner, or even slathered with honey or jam for a sweet snack, they never disappoint. It’s hard to resist a fluffy biscuit fresh out of the oven, and I can’t wait for you to try this recipe.

Why You’ll Love This Recipe

Simple & Quick: Just 15 minutes of prep time for these goodies.
Irresistible Flavor: Buttery, corny goodness that’s truly comforting.
Eye-Catching Appeal: Gorgeous golden tops that will impress your family and guests.
Flexible Serving: Perfect for breakfast, lunch, dinner, or snacking throughout the day.
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets with a few swaps.

Ingredients You’ll Need

8 oz frozen butter, grated: Using frozen butter gives these biscuits their flaky layers. Grating it ensures it’s evenly distributed. If you don’t have frozen butter, you can chill regular butter for 30 minutes before grating.
1 & 3/4 cups all-purpose flour: This provides structure and helps the biscuits rise. For a gluten-free option, use a gluten-free flour blend.
3/4 cup fine yellow cornmeal: It adds that signature corn flavor and body. Course cornmeal can be used for a heartier texture, but fine cornmeal gives a light biscuit.
1 tbsp baking powder: This is essential for lift, making your biscuits fluffy.
1/4 tsp baking soda: Helps balance the acidity of the buttermilk, ensuring a tender result.
1 tsp salt: Enhances flavor. Don’t omit this; it’s essential even in baked goods.
1 tbsp sugar: A touch of sweetness balances the cornmeal’s savory notes.
3/4 cup cold buttermilk: This adds moisture and tang. If you don’t have any, you can substitute whole milk with a splash of vinegar or lemon juice, letting it sit for a few minutes.
2 tbsp melted butter for brushing: Adds richness and a lovely sheen to the biscuits after baking.

How to Make Cornbread Biscuits

Preheat the Oven: Start by preheating your oven to 425°F. This high heat is key for achieving beautifully risen biscuits. Line a baking sheet with parchment paper to prevent sticking.
Prepare the Butter: If your butter isn’t frozen yet, pop it in the freezer for about 15 minutes. Grating cold butter integrates with the flour perfectly, creating those oh-so-flaky layers.
Mix the Dry Ingredients: In a large bowl, whisk together 1 & 3/4 cups all-purpose flour, 3/4 cup fine yellow cornmeal, 1 tbsp baking powder, 1/4 tsp baking soda, 1 tsp salt, and 1 tbsp sugar until well blended. This ensures an even distribution of all the dry ingredients.
Add the Butter: Grate the frozen butter directly into the flour mixture. Gently toss to coat the butter shreds with the flour. This step is crucial for achieving that flaky texture.
Stir in the Buttermilk: Pour in 3/4 cup cold buttermilk and stir with a fork until the dough begins to come together. It will be shaggy and slightly sticky, but be careful not to overmix because that can lead to tough biscuits.
Knead the Dough: Turn the dough onto a lightly floured surface. Pat it into a rectangle about 1 inch thick. Fold it into thirds, then rotate it 90 degrees and pat it back out to 1 inch thick. Repeat this folding process three times in total to create layers.
Cut the Biscuits: After the layers are formed, pat the dough again to 1-inch thickness. Use a 3-inch biscuit cutter to cut out biscuits, pressing straight down without twisting to maintain their rise. Gather the scraps, re-pat, and cut out the remaining biscuits; you should get about 8 in total.
Chill the Biscuits: Place the biscuits on the prepared baking sheet, ensuring their sides are touching, and refrigerate the pan for 15 minutes. This helps them keep their shape when baking.
Bake: Once chilled, bake the biscuits in the preheated oven for 14 to 16 minutes, until the tops are golden brown. You’ll know they’re done when they’re fragrant and a toothpick inserted into the center comes out clean.
Brush with Butter: As soon as they come out of the oven, brush them with 2 tbsp melted butter for an extra dose of deliciousness. Serve warm and enjoy the comforting feel of homemade cornbread biscuits!

Storing & Reheating

To store your cornbread biscuits, let them cool to room temperature before placing them in an airtight container. They’ll keep at room temperature for about two days. For longer storage, refrigerate them in a container for up to one week. You can also freeze the baked biscuits for up to three months; just be sure to wrap them tightly in plastic wrap and place them in a freezer bag. When you’re ready to enjoy them again, simply reheat in a preheated oven at 350°F for 10 minutes until warmed through. Do keep in mind that freezing might slightly change their texture, so refreshing them with a bit of butter can help restore their moisture.

Chef’s Helpful Tips

To avoid overmixing, handle the dough as little as possible when incorporating the buttermilk.
Always use cold butter for the best flaky texture; room temperature butter won’t yield the same results.
You can customize the biscuits by adding herbs or cheese for additional flavor.
For perfectly shaped biscuits, avoid twisting the cutter; it can seal the edges and prevent rising.
If your biscuits spread too much, try chilling the dough longer before baking.

You’ll surely fall in love with these delightful cornbread biscuits. They’re light, fluffy, and carry just the right touch of homey flavor. Whether pulling them out of the oven on a chilly evening or serving them alongside your favorite stew, they are sure to warm your heart and satisfy your cravings. Don’t hesitate to experiment with flavors or add your personal touch—each batch can be a new adventure in your kitchen.

Recipe FAQs

Can I make these cornbread biscuits ahead of time?

Absolutely! You can prepare the biscuits ahead of time by cutting them out and placing them on a baking sheet. Cover them and refrigerate until you’re ready to bake. They might need an extra minute or two in the oven if they go in cold.

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk. Just add a tablespoon of lemon juice or vinegar to 3/4 cup milk and let it sit for about 5 minutes before using it in the recipe. This will give you a similar tangy flavor.

What should I do if my biscuits turn out too dense?

If your cornbread biscuits are dense, it may be due to overhandling the dough or using too much flour. Make sure to measure your flour correctly and avoid excessive kneading. The dough should be gently mixed and just come together.

Can I add cheese or herbs to the biscuits?

Definitely! Adding shredded cheese or fresh herbs can elevate your cornbread biscuits’ flavor. Try incorporating 1/2 cup of shredded cheddar cheese or a tablespoon of chopped fresh herbs like chives or rosemary into the dry ingredients before mixing.