Description
These Cornmeal Cheddar Biscuits are a delightful twist on the classic biscuit, combining the rustic texture of cornmeal with sharp white cheddar for a rich, savory flavor. Perfectly flaky and golden-brown, these biscuits are ideal for breakfast, as a side for soups or salads, or simply enjoyed warm with butter.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup fine cornmeal
- 2 + ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup butter, very cold and diced
- 1 cup sharp white cheddar, grated
- 1 cup buttermilk, very cold
- 1 tablespoon melted butter (for brushing)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and salt until well combined.
- Cut in Butter and Add Cheddar: Using a pastry cutter or fork, cut the very cold diced butter into the dry ingredients until the butter resembles small peas. Stir in the grated sharp white cheddar to evenly distribute.
- Add Buttermilk: Gradually pour the very cold buttermilk into the mixture, stirring gently just until combined. Be careful to avoid overmixing to keep the dough tender and flaky.
- Shape the Dough: Turn the dough onto a lightly floured surface and pat into a 1-inch thick square. Cut the square into 4 even smaller squares, stack them, then lightly flour and roll out the dough into a 1-inch thick rectangle about 9×12 inches.
- Cut Biscuits: Cut the dough rectangle into 12 square pieces (or 15 for smaller biscuits) and transfer them onto a baking sheet lined with a silicone mat or parchment paper.
- Freeze Dough: Place the biscuit shapes on the baking sheet into the freezer for 15 minutes to chill and help retain structure during baking.
- Preheat Oven: While the dough chills, preheat oven to 425°F (220°C).
- Brush with Butter: Remove the biscuits from the freezer and gently brush the tops with melted butter for a golden finish.
- Bake Biscuits: Bake in the preheated oven for 15 to 20 minutes until the tops are golden brown and the biscuits are cooked through.
- Serve Warm: Remove biscuits from the oven and serve warm, optionally with extra butter or your favorite spread.
Notes
- Use really cold butter and buttermilk for flakier, fluffier biscuits.
- Use fresh baking powder and baking soda to ensure the biscuits rise well.
- Do not overmix the dough; overmixing can cause dense, flat biscuits.
- To store, keep biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
- To freeze, store in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature before reheating.
- Reheat frozen biscuits in an oven or air fryer at 300°F (150°C) for 5-10 minutes until warmed through.
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 1g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0.3g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
