These buttery, flaky cornbread biscuits are the perfect combination of tender biscuit layers and subtly sweet cornbread flavor.
Packed with fiber from cornmeal and enriched with protein from buttermilk, they provide a satisfying, wholesome snack or side.
Quick to prepare and naturally portioned, they’re ideal for breakfast, lunch, or meal prep, offering comfort food that’s both nutritious and easy.
Flaky Cornbread Biscuits
Equipment
- 1 Baking sheet
- 1 large mixing bowl
- 1 2½” biscuit cutter
Ingredients
- 1 ½ cups 188 g all-purpose flour
- ¾ cup 120 g cornmeal
- 3 Tablespoons granulated sugar
- 1 Tablespoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon table salt
- 6 Tablespoons 85 g unsalted butter, very cold
- ¾ cup 178 ml cold buttermilk
Instructions
- Preheat Oven and Prepare Baking Sheet: Begin by preheating your oven to 425°F (220°C) to ensure even baking and a golden, slightly crisp exterior. While the oven warms, line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and helps the biscuits maintain their delicate, flaky texture. Set the prepared sheet aside so it’s ready when the dough is complete.
- Combine Dry Ingredients: In a large mixing bowl, whisk together all the dry ingredients 1 ½ cups all-purpose flour, ¾ cup cornmeal, 3 tablespoons granulated sugar, 1 tablespoon baking powder, ¼ teaspoon baking soda, and 1 teaspoon salt. Mix thoroughly until everything is evenly distributed. This step ensures consistent rising and flavor in every biscuit.
- Prepare the Butter: Take 6 tablespoons of unsalted butter and chill it in the freezer for 10–15 minutes. Using a box grater or knife, cut or grate the cold butter into small, pea-sized pieces. Cold butter is crucial for achieving the signature flaky layers that make these biscuits tender and light.
- Incorporate Butter into Dry Ingredients: Add the grated or cubed butter to the flour mixture. Using a wooden spoon, pastry cutter, or your fingertips, gently toss and press the butter into the flour until the mixture resembles coarse crumbs. Some small chunks of butter should remain intact, as these melt in the oven and create the flaky layers. Avoid overworking the mixture.
- Add the Buttermilk: Pour ¾ cup of cold buttermilk gradually into the butter-flour mixture. Stir gently until the dough comes together. It should be slightly sticky but not wet. Overmixing can develop gluten and result in tough biscuits, so handle the dough gently.
- Laminate the Dough for Flakiness: Transfer the dough onto a lightly floured surface. Press it into a flat disk about 1 inch thick. Fold the disk in half, rotate 90 degrees, and gently press again. Repeat 5–6 times. This folding technique creates layers that puff beautifully during baking, giving the biscuits their tender, flaky texture.
- Flatten and Cut Biscuits: Pat the dough into an even 1-inch thick layer. Using a 2½-inch biscuit cutter, press straight down into the dough without twisting. Place each biscuit onto the prepared baking sheet. Re-gather scraps, reshape, and cut additional biscuits until all dough is used. Even thickness and spacing allow uniform baking.
- Bake Until Golden: Place the baking sheet in the preheated oven. Bake for approximately 12 minutes, or until the tops are light golden brown. Keep an eye during the last few minutes, as ovens vary. The biscuits should be crisp on the outside but soft and fluffy inside.
- Cool Slightly Before Serving: Remove the biscuits from the oven and allow them to rest on the baking sheet for a few minutes. This helps them set slightly, making them easier to handle without compressing the layers.Serve warm with butter, honey, or your favorite topping.
Notes
- Use very cold butter to achieve the signature flaky layers—freezing it for 10–15 minutes before grating makes a noticeable difference.
- Do not overmix the dough; gentle folding ensures tenderness while preserving the flaky texture.
- When cutting biscuits, press straight down with the cutter—twisting can seal the edges and prevent proper rising.
- Lamination (folding the dough multiple times) helps create extra layers and height in the biscuits.
- Slightly underbake if you prefer a softer center; biscuits will continue to cook slightly on the hot baking sheet after removal.
Chef’s Secrets For Flaky Biscuits
The secret to perfectly flaky cornbread biscuits lies in temperature and technique.
Always start with very cold butter—small pieces distributed through the flour create pockets that steam in the oven, forming tender layers.
Laminate the dough by folding it several times; this simple step adds lift and texture without complicated tools.
Minimal handling is crucial overworking develops gluten, which can toughen the biscuits.
For an added flavor dimension, try brushing the tops with melted butter immediately after baking, or sprinkle a pinch of coarse sugar for a lightly sweet crust.
Serving Suggestions For Every Occasion
These cornbread biscuits are versatile enough to pair with almost any meal.
Serve them warm with butter, honey, or fruit preserves for breakfast or brunch.
They make a perfect side for soups, stews, chili, or roasted vegetables at lunch or dinner.
For a fun twist, split and fill them with scrambled eggs, cheese, or bacon for a hearty sandwich.
Their slightly sweet, buttery flavor complements savory dishes and provides a comforting, satisfying bite for everyday meals.
Storage Tips To Keep Fresh
To store, place cooled biscuits in an airtight container at room temperature for up to 3 days.
For longer storage, wrap them tightly in plastic wrap or aluminum foil and freeze for up to a month.
When ready to enjoy, reheat frozen biscuits in a 350°F (175°C) oven for 5–10 minutes or microwave briefly until warmed through.
Avoid storing in a refrigerator, as this can dry them out and compromise their tender, flaky texture.
Frequently Asked Questions
1. Can I make these biscuits ahead of time?
Yes! Prepare the dough in advance and refrigerate it for up to 24 hours. When ready to bake, bring the dough to room temperature for a few minutes before cutting and baking.
2. Can I substitute milk for buttermilk?
You can use milk, but the texture and flavor may be slightly different. For best results, mimic buttermilk by adding 1 teaspoon of vinegar or lemon juice to ¾ cup milk and letting it sit for 5 minutes before using.
3. Can I use a different type of flour?
All-purpose flour works best for structure and texture. Using whole wheat flour may make the biscuits denser, while cake flour could result in a softer, less structured biscuit.
A blend of flours can be experimented with for a lighter texture.
4. How do I make the biscuits extra flaky?
Ensure the butter is very cold, fold the dough multiple times (lamination), and avoid overmixing.
Pressing the cutter straight down without twisting preserves the air pockets, giving the biscuits maximum height and flakiness.
5. Can I add flavors or mix-ins?
Absolutely! Herbs like chives, rosemary, or thyme can be added to the dry ingredients for a savory version.
For a slightly sweet twist, fold in a small amount of shredded cheese or a teaspoon of honey into the dough. Keep additions minimal to maintain structure.
