CORNMEAL BISCUITS – The Southern Woman Cooks

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

You will need to additionally attempt our scrumptious Cathead Biscuits! They’re very highly regarded and all the time a success. 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 a little bit texture from the cornmeal. They’re scrumptious with nearly any recipe, particularly soup. We love them sizzling 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 components are added however these are the principle components. Folks will all the time ask if they will make these with a buttermilk substitute. You possibly can all the time attempt it however it won’t be the identical as utilizing precise buttermilk as a result of the fats content material will probably be lowered.

FREEZING THESE BISCUITS

Now we have by no means tried freezing these biscuits however see no motive why you’ll be able to’t freeze them. We even have a complete entry on find out how to freeze biscuits, you’ll be able to check it out here. We don’t freeze biscuits usually however you’ll be able to 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 effective although.

Do you place the biscuits collectively on the pan?
Sure, they’re referring 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

Whole 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 lower 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 components 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 need to use no matter you need or have accessible, 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 form of crunchy on high.

Key phrase Cornmeal Biscuits

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