These Cornmeal Buttermilk Biscuits are a cross between a classic biscuit and cornbread. They’re a spectacular choice to serve with soup, chili, stew or a simple bowl of pinto beans for supper.

Kitchen Tools Needed to Make Cornmeal Buttermilk Biscuits

Biscuit making doesn’t require a plethora of speciality tools to make. You will need a large mixing bowl, measuring cups and spoons and a whisk to sift together the dry ingredients. You could of course use an old fashioned sifter, if that’s your preference. A pastry blender to cut the butter into the dry ingredients and a non stick surface or silicone pastry mat for rolling out the biscuit dough. A two inch round biscuit cutter and a silicone or natural bristle pastry brush for brushing the tops with butter. How do you make Cornmeal Buttermilk Biscuits from scratch:

Cornmeal – Plain yellow cornmeal. This is cornmeal that has no leavening.
Flour – All purpose flour or plain flour without leavening.
Leavening – Baking powder, salt and baking soda.
Granulated sugar.
Fat – Cold unsalted butter plus melted butter for brushing the tops.
Liquid – Well shaken Buttermilk.

How to Make the BEST Cornmeal Buttermilk Biscuits

Biscuit making is a task that anyone can master, but it does take practice. I always like to mention a few tips for your biscuit making success.

Ingredients you’ll need to make Cornmeal Buttermilk Biscuits: All purpose flour, plain yellow cornmeal, baking powder, baking soda, salt, cold butter, buttermilk and melted butter for the tops.
Kitchen tools you’ll need: Sheet pans, measuring cups and spoons, pastry cutter, biscuit cutters.
Start with fresh flour and cornmeal. Plain cornmeal comes in a variety of coarseness, grains and colors. Some will have a yellow hue while others are more white like flour. This recipe works best with coarse, plain yellow cornmeal.
I highly recommend using full fat buttermilk if it’s available in your grocery store. If it’s not, choose low fat not fat free for this recipe.
You can make your own buttermilk in a pinch. To do so add 1 tablespoon of white distilled vinegar or fresh lemon juice to one cup of whole milk. Let stand for 5 minutes, then proceed with the recipe.
When turning the dough out onto the surface for rolling, this is the time to add a little more flour and or cornmeal if it’s sticky. Do this in small amounts and gently turn until it’s coated. Add just enough to remove the stickiness without changing the dough.
You can use a rolling pin to roll the biscuit dough or press it into a 3/4 inch thickness all around.
Dip the cutter in flour to prevent the dough from sticking when cutting out the biscuit rounds.
When cutting the biscuits, never twist the biscuit cutter. Press down firmly to cut the dough, then straight back up and remove the biscuit to the prepared pan for baking.

How to Serve Cornmeal Biscuits

These biscuits can be served at any meal. You can bake a batch for breakfast or brunch and enjoy alongside bacon and eggs or any of your favorite breakfast dishes. They’re scrumptious at tea time with cream and jam or for dinner with a big bowl of pinto beans or chili. I highly recommend trying them straight from the oven as a side dish slathered with butter and a drizzle of honey.

More Southern Biscuit Recipes to Make

There’s no wrong time of day to serve this house bread of the South. Other tried and true variation of Southern biscuits to add to the menu:

Fluffy Southern Buttermilk Biscuits are a fan favorite!
Beef and Bleu Cheese Biscuits are packed with dried beef and bleu cheese crumbles.
Bacon Egg and Cheese Biscuit Braid is made with homemade biscuit dough.
Skillet Apple Pie Biscuits can be served for breakfast, brunch or dessert.
Honey Butter Biscuits are yummy stuffed with baked ham or turkey.
Low Carb Biscuits from All Day I Dream About Food

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