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Cornmeal Buttermilk Biscuits

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:


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Cornmeal Buttermilk Biscuits

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Bread, Breakfast, Side Dish
Cuisine: American
Keyword: cornmeal-biscuits-recipe, southern-cornmeal-biscuits
Servings: 12 servings
Calories: 222kcal


  • 2 cups all purpose flour
  • 1 cup plain yellow cornmeal
  • 2 Tbsp granulated sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 cup cold unsalted butter cubed
  • 1 1/4 cup buttermilk (well shaken)
  • 1 Tbsp unsalted butter melted


  • Preheat oven to 425°F. Line a baking sheet with parchment paper. Set aside.
  • In a medium mixing bowl, use a whisk to sift together flour, cornmeal, sugar, baking powder, salt and baking soda. Using a pastry blender or two forks, cut butter into the mixture until it resembles coarse crumbs.
  • Add buttermilk; stir just until combined. Turn out onto a lightly floured non stick surface. Roll 1/2 inch thick. (You may also add a light dusting of cornmeal to the surface in addition to flour)
  • On a lightly floured surface, roll into a round 1/2 inch thick. Cut rounds with a 2 inch biscuit cutter, dipped in flour. Place on pan at least 2 inches apart.
  • Brush tops with melted butter. Bake for 15-20 minutes or until puffed and golden.
  • Serve immediately with chili, soup, pinto beans or butter and honey.


Serving: 1serving | Calories: 222kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 314mg | Potassium: 206mg | Fiber: 2g | Sugar: 3g | Vitamin A: 277IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg
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