| Level: | Easy |
| Total: | 45 min |
| Prep: | 30 min |
| Cook: | 15 min |
| Yield: | 8 biscuits |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 213 |
| Total Fat | 9 g |
| Saturated Fat | 6 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 24 mg |
| Sodium | 199 mg |
Reviews
These were Phenomenal! I served them with baked catfish and german coleslaw. So glad I did. You won’t be disappointed.
I liked the idea of cornmeal in a biscuit, but these were nothing special. I did like the crunch of the polenta, but a medium rather than coarse grind cornmeal might have more flavor while still providing a little crunch. Might be good as a topping on a pot pie or a side to chili, but not enough flavor to stand on their own with butter and/or a little honey.
Great Biscuits – I make these for the suppers we have at church and they are always a huge hit. I put all the dry ingredients in my food processor – when they are mixed I add the buttermilk and pulse until I have a soft dough. I turn the dough on to a floured surface, pat to about 1″ thick and cut with a round cutter, (I put the scraps back in the food processor with the next batch) – I can easily make 8 dozen in about an hour this way!
I won’t bother making these again. They tasted like a corn muffin, but took more time to make and left the kitchen much messier. And they’re harder to butter than a corn muffin OR a standard biscuit, something about the texture. For me, a northern gal, they were too sweet, but everyone’s different. Southerners might think they’re not sweet enough.
This is the first biscuit I’ve ever made. I used Quaker yellow cornmeal and the biscuits still came out very good. They were made to go with cube steaks & gravy so I like that they were not too sweet or too flavorful on their own. I will definitely try this recipe again using a polenta-style cornmeal.
Perfect! It was just what I was looking for, a cornmeal biscuit with crunchy edges. I topped the biscuit with a garden tomato slice, sprinkled goat cheese and basil on top, served with a side of ranch. Yum!
My visiting family and my daughter and I loved these. I used Polenta instead of cornmeal, since we love it as grits sometimes, I had it on hand. I had buttermilk I needed to use, so went searching for buttermilk cornmeal biscuits. Had never heard of it before. I used less sugar – (we all prefer unsweetened cornbread). By itself, it is good. With homemade lentil stew I’d made, it was great. Will definitely use this recipe again and again.
I was looking for a good Cornmeal Buttermilk Biscuit recipe to serve with Thanksgiving dinner. I did not change this recipe at all, except to cut them, from fold over stage, into 8 rectangles instead of using a round cutter. They are perfect, very tasty and very easy to put together using my food processor. Definitely will make a wonderful addition to our Thanksgiving meal. Thank you.
I like these. Tender crumb with the crunch of cornmeal. Sweetened butter might be nice if they’re served standalone, but I used them as a drop-biscuit top crust for chicken pot pie and more sweetness would have been out of place.
Great texture but lack of flavor. Maybe a little bit vanillar will help, will try it next time.
I made honey butter after tasting the biscuit but still feels like it needs something.
I made honey butter after tasting the biscuit but still feels like it needs something.