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
Scale
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
