If you’re on the lookout for a biscuit that brings together a lovely crunch with tender crumb and a rich cheesy punch, you’ve got to try my Cheddar Cornmeal Biscuits Recipe. These biscuits are like a warm hug on a plate — crispy edges, fluffy inside, and bursting with sharp cheddar flavor that my family just can’t get enough of. I’m excited to share not only the recipe but some handy tips that’ll make sure your biscuits turn out perfect every single time!
Why You’ll Love This Recipe
- Perfect Texture: The cornmeal gives a subtle crunch while keeping your biscuits tender and fluffy inside.
- Cheesy Goodness: Sharp white cheddar adds a burst of flavor that makes these biscuits irresistible fresh from the oven.
- Simple & Reliable: I’ve tweaked this recipe over time so it’s foolproof, even if you’re new to biscuit-making.
- Great for Any Meal: Whether breakfast, a snack, or dinner side, these biscuits elevate any table.
Ingredients You’ll Need
All these ingredients come together in a way that balances richness and texture. I’m all about using really cold butter and buttermilk here — it’s a secret that helps create those flaky layers you’ll love. Plus, the sharp cheddar gives it a savory punch without overpowering the cornmeal’s subtle sweetness.
- All-purpose flour: Provides the right structure for tender but sturdy biscuits.
- Cornmeal (fine): Adds a lovely texture and a bit of natural sweetness.
- Baking powder: Your lift agent—make sure it’s fresh for fluffy biscuits.
- Baking soda: Works with buttermilk to give extra rise and tender crumb.
- Salt: Enhances all the flavors beautifully.
- Butter (very cold, diced): The star for flaky layers; keep it cold for best results.
- Sharp white cheddar, grated: Brings a bold cheesy flavor that really shines.
- Buttermilk (very cold): Adds moisture and tang that works wonderfully with the cornmeal and cheese.
- Melted butter: For brushing on top—adds amazing golden color and richness.
Variations
I love how versatile the Cheddar Cornmeal Biscuits Recipe is—sometimes I toss in fresh herbs or spicy jalapeños for a fun twist. Feel free to customize these biscuits to your taste or the occasion; they’re a fantastic base for all sorts of creativity.
- Herb Infusion: Adding chopped rosemary or thyme takes the cheese and cornmeal combo to the next level with fresh, aromatic notes.
- Spicy Kick: Including diced jalapeños or a pinch of cayenne turns these into a lively treat that pairs perfectly with chili or soups.
- Gluten-Free Version: Try substituting a gluten-free flour blend and use gluten-free baking powder to make these biscuits safe for gluten-sensitive friends.
How to Make Cheddar Cornmeal Biscuits Recipe
Step 1: Combine Dry Ingredients and Cut in Butter
Start by whisking together the flour, cornmeal, baking powder, baking soda, and salt in a large bowl. Now, here’s the fun part — cut in that very cold, diced butter with a pastry cutter or fork until the mixture looks like coarse crumbs with bits of butter about the size of small peas. I discovered that freezing the cubed butter beforehand really helps keep those pea-sized chunks intact, which makes the biscuits nice and flaky.
Step 2: Add Cheese and Buttermilk
Next, stir in the grated sharp white cheddar evenly. Slowly pour in your cold buttermilk and gently mix everything until just combined. A big tip here is not to overmix — the dough should look a little shaggy. Overdoing it will melt the butter and make your biscuits dense instead of fluffy.
Step 3: Shape and Layer the Dough
Turn your dough onto a lightly floured surface and pat it into a square about 1-inch thick. Cut this square into 4 even pieces and stack them back on top of each other. This layering is what gives you those beautiful biscuit layers. Then dust your rolling pin and surface with flour before rolling the dough down gently to a rectangle roughly 9×12 inches.
Step 4: Cut and Chill
Cut your dough into 12 squares—or 15 pieces if you want smaller biscuits—and place them on a baking sheet lined with a silicone mat or parchment paper. Here’s the trick: pop the tray into the freezer for 15 minutes before baking. This step sets the butter and keeps those edges crisp and golden.
Step 5: Bake and Brush with Butter
Preheat your oven to 425°F while your dough chills. Once ready, brush the biscuit tops with melted butter — this gives them that gorgeous golden finish. Bake for 15 to 20 minutes until the tops are a deep golden-brown. Trust me, your kitchen will smell so good that your family will be hovering for a fresh batch.
Pro Tips for Making Cheddar Cornmeal Biscuits Recipe
- Keep Butter Ice Cold: I always freeze my cubed butter while prepping other ingredients—this prevents it from melting and keeps the dough flaky.
- Don’t Overmix the Dough: Mixing just until everything comes together is key to tender, light biscuits.
- Chill Before Baking: Freezing the cut biscuits for 15 minutes helps the dough hold its shape and creates those irresistible crisp edges.
- Use Fresh Leavening Agents: I always check my baking powder and baking soda date stamps to ensure biscuits rise beautifully every time.
How to Serve Cheddar Cornmeal Biscuits Recipe
Garnishes
I like brushing melted butter right after baking, but sometimes I sprinkle a little flaky sea salt or fresh chopped chives on top for an extra burst of flavor and color. Grated cheddar on warm biscuits melts beautifully—try adding an extra touch right before serving if you want an indulgent cheese lover’s treat.
Side Dishes
These biscuits are fantastic with comforting dishes like chili, creamy soups, or a big breakfast spread complete with eggs and sausage. I also love pairing them with a fresh garden salad or roasted veggies for a balanced meal that still feels hearty.
Creative Ways to Present
For special occasions, I like arranging these biscuits in a circle on a platter, placing small ramekins of honey butter, jam, and hot sauce in the middle. It’s an inviting display for guests to customize their biscuit experience. You could even serve them sliced open with layers of smoked ham and fresh greens for a delightful finger sandwich.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, I store these biscuits in an airtight container at room temperature for up to two days. If I want them to last longer, I pop them in the fridge and they hold up nicely for about a week—just be sure to warm them before serving.
Freezing
Freezing is a game-changer with this recipe! After baking and cooling, I place the biscuits in a freezer-safe container or bag and freeze for up to three months. When I want to enjoy them again, I thaw overnight in the fridge or for a couple of hours at room temp.
Reheating
To reheat, I like using the oven or an air fryer at 300°F for about 5 to 10 minutes. This way, they warm through nicely without drying out and keep that fresh-baked crispiness on the outside.
FAQs
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Can I use regular milk instead of buttermilk in this Cheddar Cornmeal Biscuits Recipe?
You can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity, which reacts with the baking soda for lift and tenderness. Let it sit for 5 minutes before adding.
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How do I make sure my biscuits are flaky?
Keeping your butter and buttermilk very cold is key. Also, don’t overmix the dough — you want to see little chunks of butter through the mix before baking—that’s what creates flakiness!
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Can I bake these biscuits as drop biscuits instead of cutting shapes?
Absolutely! Drop biscuits are quicker to make since you just spoon the dough onto the pan, but the texture will be slightly different—less layered but still delicious.
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What’s the best cheese to use for these biscuits?
I recommend using a sharp white cheddar for that bold, tangy flavor. You can experiment with mild cheddar or even aged cheddar for more intensity.
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Can I make these biscuits vegan?
To adapt this recipe vegan, swap butter with a vegan butter substitute and use a plant-based milk mixed with lemon juice or vinegar as a buttermilk alternative. Omit cheese or use vegan cheese.
Final Thoughts
I absolutely love how this Cheddar Cornmeal Biscuits Recipe turns out every time — it’s my go-to when I want something comforting and a little bit special. The texture, the flavor, that cheesy hit… it’s like the ultimate cozy bake. I hope you’ll give this a try and that it becomes a favorite in your kitchen too. Honestly, once you taste these biscuits fresh out of the oven, you’ll wonder how you ever lived without them!
Print
Cheddar Cornmeal Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cornmeal Cheddar Biscuits are a delightful twist on classic biscuits, combining the nutty texture of fine cornmeal with sharp white cheddar for a savory flavor. Perfectly flaky and golden-brown, these biscuits are quick to prepare and bake, making them a fantastic side for any meal or a savory snack on their own.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup fine cornmeal
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup butter, very cold and diced
- 1 cup sharp white cheddar, grated
- 1 cup buttermilk, very cold
- 1 tablespoon melted butter (for brushing)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt until well combined.
- Incorporate Butter and Cheese: Cut in the cold diced butter using a pastry cutter or fork until the butter pieces are about the size of small peas. Stir in the grated sharp white cheddar cheese evenly throughout the mixture.
- Add Buttermilk: Slowly pour in the very cold buttermilk, mixing gently just until the dough comes together. Avoid overmixing to keep the biscuits tender and flaky.
- Shape Dough: Turn the dough onto a lightly floured surface and pat it into a 1-inch thick square. Cut this square into 4 even squares and stack them on top of one another.
- Roll and Cut: Lightly dust a rolling pin and work surface with flour, then roll the stacked dough out into a 1-inch thick rectangle approximately 9×12 inches. Cut into 12 square pieces (or 15 for smaller biscuits).
- Freeze and Prepare Baking Sheet: Place the biscuit pieces onto a lined baking sheet and transfer to the freezer for 15 minutes. Meanwhile, preheat the oven to 425°F and line a large half-sheet baking pan with a silicone baking mat or parchment paper.
- Brush with Butter and Bake: Remove the biscuits from the freezer, brush each with melted butter, and bake in the preheated oven for 15-20 minutes or until the tops are beautifully golden-brown.
- Serve Warm: Remove from the oven and serve the biscuits warm for the best flavor and texture.
Notes
- Use really cold milk and butter to keep the dough flaky and prevent premature melting of the butter.
- Ensure baking powder and baking soda are fresh for proper rise and light texture.
- Avoid overmixing the dough to prevent spreading and to maintain high rise in the biscuits.
- Store cooled biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to one week.
- Freeze biscuits in an airtight container or freezer bag for up to 3 months. Thaw overnight in refrigerator or at room temperature for a few hours before reheating.
- Reheat frozen biscuits in the oven or air fryer at 300°F for 5-10 minutes until warmed through.
Nutrition
- Serving Size: 1 biscuit
- Calories: 200
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 19 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 35 mg
