Flaky Cornbread Biscuits
These golden, flaky cornbread biscuits blend the best of biscuits and cornbread in every bite. Easy to make by hand or with a food processor, they’re slightly sweet, tender, and perfect for breakfast, lunch, or as a side. Serve with butter or honey for a comforting, wholesome treat.
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.
