Cornmeal Biscuits

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Cornmeal Biscuits


Whenever I crave fresh bread, and I want something quick I make homemade biscuits. It doesn't matter what time of day it is, I love hot biscuits. I found this recipe in Betty Crocker's Old Fashioned Cookbook (1990), and I wasn't sure about using cornmeal. WOW! These are so tasty they melt in your mouth. The cornmeal adds just a little different flavor, and you can't stop eating them. I will definitely make these again, and I don't normally make the same recipe twice. Serve with butter, homemade jam, or honey.

Cooking Time

Preparation Time :15 Min

Cook Time : 12 Min

Total Time : 27 Min


Serves : 12
  • 1⁄2 firm butter

  • 1 1⁄2 all-purpose flour

  • 1⁄2 yellow cornmeal

  • 3 baking powder

  • 2 sugar

  • 1⁄2 salt

  • 3⁄4 milk

  • yellow cornmeal


  • Heat oven to 450.
  • Cut butter into flour, cornmeal, baking powder, sugar, and salt with pastry blender until mixture resembles fine crumbs.
  • Stir in milk until dough leaves side of bowl (dough will be soft and sticky).
  • Turn dough onto lightly floured surface.
  • Knead lightly 10 times.
  • Roll or pat 1/2 inch thick.
  • Cut with floured 2 1/2" round cutter.
  • Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides.
  • Sprinkle cornmeal lightly over biscuits.
  • Bake 12 to 14 minutes or until golden brown.
  • Remove from cookie sheet immediately.