Easy Cornmeal Biscuits Recipe
Easy Cornmeal Biscuits are tender cheddar biscuits made with flour, cornmeal, cold butter, milk, vinegar, and simple seasonings for a buttery cornbread-style biscuit.
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Servings: 16
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup ground cornmeal
- 3 tbsp granulated sugar
- 1 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup cold unsalted butter
- 2 tbsp unsalted butter melted, for brushing
- 3/4 cup shredded cheddar cheese
- 3/4 cup milk
- 2 tbsp white vinegar
- 2 tsp Italian seasoning optional, for herb biscuits
Instructions
- Preheat the oven to 425°F.
- Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, ground cornmeal, granulated sugar, salt, baking powder, and baking soda.
- Add the Italian seasoning, if preparing herb biscuits.
- Stir the dry ingredients until evenly combined.
- Add the cold unsalted butter to the dry ingredients.
- Using a pastry cutter or the backs of two forks, cut the butter into the flour mixture until pea-sized pieces of butter remain throughout.
- Add the shredded cheddar cheese to the bowl.
- Stir until the cheese is evenly distributed.
- Pour the milk and white vinegar into the bowl.
- Using a rubber spatula, stir the mixture just until a shaggy dough forms.
- Do not overmix the dough.
- Transfer the dough to a lightly floured surface.
- Gently bring the dough together with your hands.
- Pat the dough into a 1-inch-thick rectangle.
- Cut the dough into 3 equal rectangles.
- Stack the rectangles on top of one another.
- Gently press or roll the stacked dough into another 1-inch-thick rectangle.
- Repeat the cutting and stacking process two more times.
- After the final stacking process, roll or pat the dough to 1/2 to 2/3 inch thick.
- Flour a 1 1/2-inch round biscuit cutter.
- Press the cutter straight down into the dough to cut biscuit rounds.
- Do not twist the cutter, as twisting may seal the edges and limit rising.
- Re-flour the cutter as needed and continue cutting biscuits.
- Gently gather any remaining dough scraps and form them back together.
- Cut additional biscuit rounds until all dough has been used.
- Arrange the biscuits about 1/4 inch apart on the prepared baking sheet.
- Bake for approximately 12 minutes, or until the biscuits have risen and the tops are golden.
- Remove the biscuits from the oven.
- Brush the warm biscuits with the melted butter, if desired.
- Allow the biscuits to cool slightly before serving.
- Serve warm.
Notes
To make this Easy Cornmeal Biscuits Recipe gluten free, replace the all-purpose flour with a gluten-free all-purpose flour blend that contains xanthan gum.
Use certified gluten-free cornmeal, as some cornmeal may be processed in facilities that also handle wheat.
Confirm that the baking powder, baking soda, cheddar cheese, milk, white vinegar, Italian seasoning, salt, sugar, and butter are labeled gluten free.
Use a clean gluten-free work surface when shaping and cutting the dough.
Prepare the biscuits with clean bowls, measuring tools, cutters, utensils, and baking sheets to avoid gluten cross-contact.
Gluten-free biscuit dough may be more delicate, so handle it gently and avoid overworking it.