Easy Homemade Cornbread Biscuits

Cornbread Biscuits feature crisp, golden edges, and pillowy, tender centers, making them perfect to serve with chili, stew, or honey butter.

Course Side Dishes

Cuisine American, Southern

Keyword Cornbread Biscuits, Cornmeal Biscuits

Prep Time 15

Cook Time 15

Total Time 30

Servings biscuits

Calories 235kcal

Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
2 cups all-purpose flour, 1 cup yellow cornmeal, 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt
Add the cold butter and cut it into the flour mixture with a pastry cutter or fork until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining. You can also place these ingredients into a food processor and pulse a couple of times until there are course crumbs.
1/2 cup cold unsalted butter
Pour in the cold buttermilk and gently stir until the dough just comes together. Do not overmix.
1 1/4 cups cold buttermilk
Turn the dough onto a lightly floured surface and gently bring it together with your hands.
Pat or roll the dough to about 3/4-inch thickness.
Cut the biscuits using a 2 1/2-inch biscuit cutter, pressing straight down without twisting.
Place the biscuits close together on the prepared baking sheet for softer sides, or leave a little space between them for crispier edges.
Gather the scraps and gently press them together to cut the remaining biscuits.
Brush the tops with melted butter.
2 tablespoons melted butter
Bake for 12 to 15 minutes, or until the biscuits are puffed and golden around the edges.
Brush the hot biscuits with a little more melted butter, if desired.
Serve warm.

Store cooled biscuits in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 4 days if desired.
Freeze baked biscuits for up to 3 months. Thaw and warm in a 350°F oven until heated through.
For the best make-ahead option, freeze unbaked biscuits on a baking sheet until firm, then transfer them to a freezer-safe container. Bake directly from frozen, adding a few extra minutes to the baking time.