Cornmeal Buttermilk Biscuits
Crumbly and golden, this cornmeal buttermilk biscuits recipe brings together the best of American-style biscuits and British scones in one irresistible comfort-filled bake.
Ingredients
Method
2) In a large bowl, whisk together the flour, cornmeal, baking powder, bicarbonate of soda, sugar, and salt. Rub 30g of the butter into the flour mixture with your fingertips, until it is completely incorporated. Work the remaining butter into the flour until it's in even, pea-sizes pieces. Gently stir in the buttermilk to make a loose dough.
3) Turn the dough out onto a lightly floured work surface. Pat the dough into a 1cm thick rectangle. Fold the dough in thirds like a business letter. Pat the dough into a 13 by 20cm rectangle about 2cm thick. Use a 5 to 8cm round cutter to make 6 biscuits, and put biscuits on the prepared baking sheet. Press together the scraps of dough, cut 2 more biscuits, and place them on the baking sheet.
4) Bake until the tops are lightly browned, about 15 minutes. Cool slightly on a rack before serving.
These buttermilk biscuits are a whole lotta Southern soul.
If you love your bakes with a bit of heritage, this buttermilk biscuits recipe is a true treat. Boasting the personality of a classic American biscuit, but with a crumb and comfort of a warm English scone. The twist is a scoop of sunny yellow cornmeal (or polenta-style cornmeal), which adds cornbread-style sweetness to every bite.
The dough for this biscuit recipe using buttermilk is straightforward and firmly in the home‑baker comfort zone. Plain flour, baking powder, bicarbonate of soda, a pinch of sugar, and fine salt are whisked together, then cold unsalted butter is rubbed or cut in until your buttermilk biscuits recipe has got a sandy mixture. In goes buttermilk to pull everything together into a soft dough that you pat, cut, and bake until the biscuits rise and turn golden on top. Thanks to the buttermilk and butter, the inside stays tender and steamy, while the cornmeal adds just enough texture to set them apart from your standard bake.
When it comes to serving, these cornmeal buttermilk biscuits are seriously versatile. Go full Southern and plate them up with fried chicken, bacon, or sausage gravy, or keep things more ‘afternoon tea’ with salted butter, jam, or a drizzle of honey. They’re also perfect alongside chilli, soups, or barbecued meats. However you enjoy them, this buttermilk biscuits recipe proves that when flour, cornmeal, and buttermilk get together, the results aren’t crummy, they’re scrummy!
