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Cornbread Biscuits

Cornbread Biscuits

  • Author: María
  • Total Time: 45 minutes
  • Yield: 8 1x


They’re sweet. You’ll only find sweet cornbread here on DFH! 


  • 2 C all-purpose flour
  • 1 1/2 C yellow cornmeal
  • 1 1/4 C buttermilk, cold
  • 1/2 C salted butter, cold and diced
  • 1/2 C granulated sugar
  • 1/4 C whole milk
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp flaky salt, optional
  • 1/4 tsp fine sea salt, to taste


  1. Preheat your oven to 425°F and place a rack in the center.
  2. Sift the flour, cornmeal, baking soda, and baking powder together into a metal mixing bowl, then use a wooden spoon or silicone spatula to stir in the sugar until everything is well combined.
  3. Add all of the cold, diced butter to the bowl. Use a pastry cutter to work the cold butter into the cornmeal and flour mixture until no pieces of butter larger than a pea remain. Use your fingers or a fork if that’s easier.
  4. Next, make a well in the center of the bowl. Pour the cold buttermilk into the center of the bowl. Moving your spoon or spatula around the edges of the bowl, push the flour over the top of the buttermilk, as if you’re trying to hide it. As it begins to come together, begin to fold the dough from the center outwards, and scooping it up from the bottom to get the flour moistened. You want to be gentle here, very light and deliberate in your mixing. Too much motion and too much force will make for dense, heavy biscuits. When the dough has just come together – there’s mostly one big mass sitting in the bowl – lightly flour your work surface and turn the bowl out onto it.
  5. Grab a rolling pin and tap the mound until it’s all even in height. Begin to gently – you don’t need to add weight, just a bit of pressure – roll out the dough. Try to work it into a specific shape – an oval if you’re using a round biscuit cutter, or a rectangle if you’re making square biscuits.
  6. Once you’ve rolled the dough out to about 1/2″ in thickness, go ahead and cut out your biscuits. If you’re using a biscuit cutter or cup make sure you don’t twist it – that will make it harder for them to rise as they bake. I like to shape it into a rectangle, then use my pastry cutter to cut the rectangle into squares or smaller rectangles. 
  7. Place the biscuits on a baking sheet lined with foil or a silicone mat. Brush the tops of the biscuits with whole milk, then sprinkle a bit of flaky salt over the tops of each one. 
  8. Bake in the preheated oven for 20-25 minutes. They should be deeply golden brown and fully cooked through. Dassit! 
  • Prep Time: 30
  • Cook Time: 15
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