Name: Cheddar Cornmeal Biscuits Recipe
Prep time: 15 min
Cook time: PT-489908H57M23S
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup fine cornmeal; 2 + ½ teaspoons baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 1 cup butter, very cold and diced; 1 cup sharp white cheddar, grated; 1 cup buttermilk, very cold; 1 tablespoon melted butter (for brushing)

If you’re craving a biscuit with a bit of a twist—something classic but with a bright, hearty crunch—then you’ll absolutely adore this Cheddar Cornmeal Biscuits Recipe. These biscuits come together with crisp edges, a tender crumb, and that lovely cheesy punch that keeps you coming back for more. Whether you’re serving them alongside chili, breakfast eggs, or just with a swipe of butter, this recipe is a real winner and super easy to master. Keep reading because I’m sharing all the tips and tricks I discovered to make these biscuits turn out perfectly every single time!

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Why You’ll Love This Recipe

Easy to Make: The steps are straightforward, even if biscuits intimidate you.
Perfect Texture: The cornmeal adds just the right crunch without being gritty.
Cheesy Goodness: Sharp cheddar infuses every bite with rich flavor.
Great Make-Ahead Option: Freeze or store these biscuits easily and reheat without losing quality.

The image shows a stack of three square biscuits with a golden-brown, flaky crust. Each biscuit has a layered texture visible from the sides, showing light yellow and tan colors with a slightly crisp bottom and airy interior. The biscuits are placed directly on a white marbled surface, with soft natural light coming from the side. In the blurred background, there is a woven basket with eggs, adding a warm, homey feel to the scene. The focus is sharp on the biscuits, highlighting their crumbly texture and light color contrasts photo taken with an iphone --ar 2:3 --v 7 - Cheddar Cornmeal Biscuits, cheesy cornmeal biscuits, easy biscuit recipe, savory breakfast biscuits, crispy cornmeal biscuits

Ingredients You’ll Need

This Cheddar Cornmeal Biscuits Recipe balances simple pantry staples with a few special touches. The cold butter and buttermilk are key players, while the cornmeal gives these biscuits that subtle texture I love. Make sure your cheddar is sharp—the flavor difference is noticeable!

Flat lay of a small mound of all-purpose flour, a small bowl filled with fine yellow cornmeal, a few teaspoons of baking powder and baking soda arranged as tiny piles, a pinch of salt in a small white bowl, small cubes of very cold butter stacked neatly, a pile of shredded sharp white cheddar cheese, a small white bowl with cold buttermilk, all ingredients naturally fresh and unprocessed, balanced and symmetrical layout on a simple white ceramic plate and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cheddar Cornmeal Biscuits, cheesy cornmeal biscuits, easy biscuit recipe, savory breakfast biscuits, crispy cornmeal biscuits

All-purpose flour: Provides the basic structure for the biscuits; make sure to spoon and level for accuracy.
Cornmeal (fine): Adds a lovely texture and a hint of nuttiness that sets these biscuits apart.
Baking powder: Fresh baking powder is essential for a good rise and lightness.
Baking soda: Works with buttermilk to create that tender, fluffy crumb.
Salt: Balances flavors and enhances the cheddar’s punch.
Butter (very cold, diced): I freeze mine while prepping other ingredients to keep the dough flaky and tender.
Sharp white cheddar (grated): The sharper, the better—it melts beautifully while adding savory depth.
Buttermilk (very cold): Provides moisture and tenderness, and reacts with baking soda for leavening.
Melted butter: For brushing the tops; adds a golden finish and extra buttery flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to mix things up depending on what I have on hand or the season. You’ll find that this Cheddar Cornmeal Biscuits Recipe is wonderfully flexible—so don’t hesitate to play around and make it your own.

Add fresh herbs: Mixing in chopped rosemary or chives imparts fresh, aromatic notes that elevate these biscuits.
Swap cheeses: Try sharp white cheddar with a bit of smoked gouda or pepper jack for a spicy kick.
Make it gluten-free: Use a blend of gluten-free flours with the cornmeal, but note your texture might shift slightly.
Sweet & Savory: Stir in a tablespoon of honey or maple syrup for a subtle sweetness that contrasts wonderfully with the cheddar.

How to Make Cheddar Cornmeal Biscuits Recipe

Step 1: Whisk together dry ingredients and cut in butter

Start by combining your all-purpose flour, fine cornmeal, baking powder, baking soda, and salt in a large bowl. I like to whisk them together to make sure everything’s evenly distributed. Then, add your very cold, diced butter. Using a pastry cutter or fork, cut the butter into the dry mix until you see pea-sized bits of butter throughout. This is a game-changer for flaky biscuits—those small butter pockets create beautiful layers when baked.

Step 2: Add cheese and buttermilk; mix carefully

Stir in your grated sharp white cheddar, then slowly pour in the cold buttermilk. Use a wooden spoon or spatula to fold the dough just until combined—don’t overmix! I’ve learned that overmixing develops the gluten and warms the butter prematurely, which can lead to dense, flat biscuits. You want your dough looking moist but still slightly lumpy and shaggy.

Step 3: Shape and layer the dough

Turn your dough out onto a lightly floured surface and gently pat it into a 1-inch thick square. I like to cut that square into four equal squares and stack them—this layering really adds to the biscuits’ flakiness. Then, dust your rolling pin and surface with flour again and roll the stack into a roughly 9×12-inch rectangle about an inch thick. Cut this into 12 squares (or 15 if you want smaller biscuits) and transfer them gently to your lined baking sheet.

Step 4: Chill and bake

Pop the baking sheet into the freezer for 15 minutes—this step helps the butter firm back up, so your biscuits rise beautifully. Meanwhile, preheat your oven to 425°F and line your pan with parchment or a silicone baking mat. When ready, brush the biscuit tops with melted butter and bake for 15 to 20 minutes until they’re golden and irresistible. The smell alone will have you hovering in the kitchen!

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Pro Tips for Making Cheddar Cornmeal Biscuits Recipe

Keep Ingredients Ice Cold: I always chill the butter and buttermilk well before starting—this keeps the biscuit dough flaky.
Don’t Overwork the Dough: Overmixing can lead to tough biscuits; I stop mixing as soon as the dough comes together.
Freezing Before Baking: Freezing the biscuit dough before baking is a trick I discovered that really boosts rise and texture.
Use Fresh Leavening Agents: I always check the baking powder and baking soda date—I once had biscuits barely rise because they were stale!

How to Serve Cheddar Cornmeal Biscuits Recipe

A round brown woven basket holds five golden brown biscuits with a crumbly top layer and soft, flaky texture inside. A white cloth lines the basket, peeking out slightly under the biscuits. The basket sits on a white marbled surface with a plain light gray background. photo taken with an iphone --ar 2:3 --v 7 - Cheddar Cornmeal Biscuits, cheesy cornmeal biscuits, easy biscuit recipe, savory breakfast biscuits, crispy cornmeal biscuits

Garnishes

I like to brush mine with melted butter right out of the oven to lock in moisture and give them that irresistible golden glow. For a little extra flair, sprinkle flaky sea salt or a pinch of smoked paprika for a subtle smoky touch that my family goes crazy for.

Side Dishes

These biscuits are fantastic next to a hearty bowl of chili or creamy chicken and gravy. I also serve them alongside scrambled eggs and crispy bacon for a cozy breakfast spread or with fresh garden salad for a light lunch.

Creative Ways to Present

For brunch gatherings, I’ve stacked these biscuits with slices of ham and a dollop of honey mustard to turn them into mini sandwiches. Another fun way is to serve split biscuits with herbed cream cheese and smoked salmon for an elegant appetizer—trust me, it’s a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Once your Cheddar Cornmeal Biscuits have cooled completely, store them in an airtight container at room temperature if you plan to eat them within two days. If you need to keep them longer, refrigeration works well for up to a week without major loss in texture.

Freezing

I freeze leftover biscuits in a freezer-safe bag or container for up to three months. When I’m ready to eat them, I let them thaw overnight in the fridge or a couple of hours at room temperature. This method keeps them tasting fresh and flaky even weeks later.

Reheating

For reheating, I prefer heating them in the oven or air fryer at 300°F for 5 to 10 minutes—this revives crispness and warmth without drying them out like a microwave sometimes does. If you’re in a hurry, wrapping them in foil before warming helps retain moisture.

FAQs

Can I use regular milk instead of buttermilk?

You can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity. Let it sit for 5-10 minutes before using. This acidity reacts with the baking soda to help biscuits rise and tenderize.
Why is my biscuit dough sticky?

Biscuit dough is naturally a bit sticky, but if it’s overly wet, you might have added too much liquid. Use just the amount of buttermilk in the recipe and add it slowly. Dusting your hands or workspace with flour can help manage stickiness without overworking the dough.
Can I make these biscuits in advance?

Definitely! You can prepare the biscuit dough, shape the biscuits, and freeze them before baking. When you’re ready, just bake them straight from the freezer, adding a few extra minutes to the baking time. This is perfect for busy mornings or last-minute dinner sides.
What type of cheddar works best?

I recommend sharp white cheddar for its bold flavor and great melting qualities. Avoid overly processed cheeses to keep the biscuit flavor fresh and rich.

Final Thoughts

This Cheddar Cornmeal Biscuits Recipe has become one of my kitchen staples because it’s so reliably delicious and satisfying. Every time I make it, I’m reminded how a few simple ingredients can come together to create something truly special. I hope you’ll try it for yourself—your family and friends are going to love them just as much as mine do. Happy baking, and enjoy every buttery, cheesy bite!