If you happen to love cornbread and biscuits, you’ll love this scrumptious recipe! It’s a hybrid between the 2!
You need to additionally strive our scrumptious Cathead Biscuits! They’re very very fashionable and at all times successful. Nice approach 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 just a little 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. After all different elements are added however these are the principle elements. Individuals will at all times ask if they will make these with a buttermilk substitute. You may at all times strive it but it surely won’t be the identical as utilizing precise buttermilk as a result of the fats content material will likely be lowered.
FREEZING THESE BISCUITS
We have now by no means tried freezing these biscuits however see no motive why you possibly can’t freeze them. We even have an entire entry on how you can freeze biscuits, you possibly can check it out here. We don’t freeze biscuits typically however you possibly can completely achieve this.
QUESTIONS?
Do you utilize self rising cornmeal?
No, we use common yellow cornmeal on this recipe. I feel self rising cornmeal would work superb although.
Do you place the biscuits collectively on the pan?
Sure, they’re relating the pan, simply positioned subsequent to one another.
OTHER DELICIOUS BISCUIT RECIPES
Cornmeal Biscuits
These cornmeal biscuits a hybrid between cornbread and biscuits. Such a scrumptious mixture and goes nice with absolutely anything!
- 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
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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. End up on floured floor and pat or roll out to about 1/2 inch thick. I used a 2 inch biscuit cutter however you should use no matter you need or have out there, even a glass will do.
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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 type of crunchy on high.
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