Homemade Cornbread Biscuits (3 Ways) Recipe

Introduction

These homemade cornbread biscuits combine the tender crumb of traditional biscuits with the hearty texture and flavor of cornmeal. Perfect on their own or dressed up with cheddar, jalapeño, or maple bacon, they are a versatile addition to any meal.

Ingredients

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled), plus more as needed for hands and work surface
• 3/4 cup (105g) fine or medium-ground yellow cornmeal*
• 1 Tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, cubed and very cold*
• 3/4 cup (180ml/g) buttermilk, cold (plus more for brushing)
• 3 Tablespoons (63g) honey (or pure maple syrup, if making the maple bacon version)
• 1 jalapeño pepper, seeded and diced
• 1 cup (113g/4oz) freshly shredded sharp cheddar cheese
• 6 slices bacon, cooked, cooled, and crumbled/chopped
• 2 Tablespoons (28g) unsalted butter, melted
• 1 Tablespoon (21g) honey (or pure maple syrup, if making the maple bacon version)
• flaky sea salt

Instructions

1. Step 1: Preheat your oven to 425°F (218°C).
2. Step 2: In a large bowl or food processor, combine the flour, cornmeal, baking powder, baking soda, and salt. Whisk or pulse until well mixed.
3. Step 3: Add the cubed cold butter to the dry ingredients. Cut it in with a pastry cutter or pulse until the mixture resembles coarse crumbs.
4. Step 4: If using a processor, transfer mixture to a large bowl. Create a well in the center and pour in the cold buttermilk and drizzle honey or maple syrup on top. Fold gently with a spoon or spatula until just combined, leaving the dough shaggy and slightly crumbly.
5. Step 5: Turn the dough onto a floured surface. Use floured hands to gently bring it together. Flatten into a 3/4-inch-thick rectangle. Fold one side to the center, then the other side on top. Turn 90 degrees and flatten again. Repeat folding and flattening two more times, finishing with a 3/4-inch-thick rectangle.
6. Step 6: Cut dough into 2- or 2.5-inch circles using a biscuit cutter without twisting. Gather scraps, re-roll, and cut until all dough is used. Arrange biscuits close together on a parchment-lined baking sheet or cast iron skillet. Optionally, cover and refrigerate for up to 24 hours before baking.
7. Step 7: Brush biscuit tops with remaining buttermilk. Bake for 18–20 minutes, until golden brown.
8. Step 8: In a small bowl, whisk melted butter with honey or maple syrup. Brush warm biscuits with this topping and sprinkle with flaky sea salt.

Tips & Variations

• For a spicy kick, fold diced jalapeño and shredded cheddar into the dough before cutting.
• Mix crumbled cooked bacon into the dough for a smoky maple bacon biscuit.
• Use cold butter and buttermilk to ensure light, flaky biscuits.
• Do not twist the biscuit cutter when cutting to help biscuits rise evenly.

Storage

Store leftover biscuits tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in a warm oven to restore their crispness and warmth before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare and cut the biscuits, then cover and refrigerate them for up to 24 hours before baking. This can help with convenience and flavor development.

What can I use if I don’t have buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 5 minutes before using.

Homemade Cornbread Biscuits (3 Ways) Recipe

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These Homemade Cornbread Biscuits combine the rustic flavor of cornmeal with the tender flakiness of biscuits, offering a delightful twist on classic comfort food. Made with simple ingredients like all-purpose flour, cornmeal, buttermilk, and a touch of honey, these biscuits are perfect for breakfast, brunch, or as a side for any meal. The recipe also includes flavorful variations with sharp cheddar, jalapeño, and maple-bacon toppings, allowing you to enjoy these biscuits three different delicious ways.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 10–12 biscuits 1x
• Category: Baking
• Method: Baking
• Cuisine: American Southern

Ingredients

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Dry Ingredients

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled), plus more as needed
• 3/4 cup (105g) fine or medium-ground yellow cornmeal
• 1 Tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt

Wet Ingredients and Fats

• 1/2 cup (8 Tbsp; 113g) unsalted butter, cubed and very cold
• 3/4 cup (180ml) buttermilk, cold (plus more for brushing)
• 3 Tablespoons (63g) honey or pure maple syrup (for maple bacon version)

Flavor Add-ins and Toppings

• 1 jalapeño pepper, seeded and diced
• 1 cup (113g/4oz) freshly shredded sharp cheddar cheese
• 6 slices bacon, cooked, cooled, and crumbled/chopped
• 2 Tablespoons (28g) unsalted butter, melted (for topping)
• 1 Tablespoon (21g) honey or pure maple syrup (for topping)
• Flaky sea salt (for sprinkling)

Instructions

1. Preheat Oven: Preheat your oven to 425°F (218°C) to ensure it’s at the right temperature when the biscuits are ready to bake.
2. Combine Dry Ingredients: In a large bowl or food processor, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and salt until fully combined.
3. Cut in Butter: Add the cubed cold unsalted butter to the dry mix. Use a pastry cutter or pulse in the food processor until the mixture resembles coarse crumbs with some pea-sized pieces.
4. Add Wet Ingredients: If using a food processor, transfer mixture to a bowl and make a well in the center. Pour in 3/4 cup cold buttermilk and drizzle honey (or maple syrup) on top. Fold gently with a spatula until the dough just starts to come together. Avoid overmixing; the dough should remain a bit shaggy and crumbly.
5. Incorporate Add-ins: If making any variations, fold in the jalapeño, cheddar cheese, or bacon pieces carefully at this stage. Be gentle to keep the dough light.
6. Shape the Dough: Transfer dough to a floured surface and gently bring it together, using lots of flour to prevent sticking. Flatten into a 3/4-inch thick rectangle. Fold the dough into thirds, turn 90 degrees, and repeat this rolling and folding process three times to create layers.
7. Cut Biscuits: Roll or pat the dough into a final 3/4-inch thick rectangle. Using a 2- or 2.5-inch biscuit cutter, cut out rounds without twisting to ensure full rising. Gather scraps, re-roll gently, and cut until all dough is used. Arrange biscuits close together on a parchment-lined baking sheet or in a cast iron skillet.
8. Brush with Buttermilk: Brush the biscuit tops lightly with additional buttermilk to help with browning.
9. Bake: Bake in the preheated oven for 18-20 minutes, or until the tops are a beautiful golden brown.
10. Prepare Topping: In a small bowl, whisk melted butter with honey or maple syrup. Once biscuits are warm from the oven, brush them generously with the honey butter mixture and sprinkle with flaky sea salt for a perfect finishing touch.
11. Storage: Store any leftovers at room temperature tightly covered for up to 2 days or refrigerate for up to 5 days. Reheat gently before serving.

Notes

• Do not twist the biscuit cutter when cutting to avoid sealing biscuit edges and preventing rise.
• Use plenty of flour on hands and surface to handle sticky dough comfortably.
• The dough can be refrigerated up to 24 hours before baking if you want to bake fresh biscuits later.
• For maple bacon version, substitute honey with pure maple syrup in dough and topping.
• Ensure butter is very cold for flaky biscuits.

Keywords: cornbread biscuits, homemade biscuits, southern biscuits, cheddar jalapeño biscuits, maple bacon biscuits, buttermilk biscuits, savory biscuits