Buttermilk Cornmeal Biscuits with Honey Butter
I am a lover of all things carbohydrate, be it biscuits, pasta, bread, crackers, or muffins. That’s why this buttermilk cornmeal biscuit recipe is a favorite of mine. The love tends to turn into an eating frenzy when what I’m eating is fluffy, warm, and slathered with a wonderful spread like honey butter.
I’ve made and consumed dozens of variations of biscuits over the years, and while some have been heavenly like these, which send me into a moan-y, semi-orgasmic state, I still remain somewhat of a purist when it comes to the perfect biscuit recipe.
The addition of cornmeal gives them a sweet flavor and crisp exterior that make them perfect when topped with spreads like honey butter, but they’re also great to serve with a savory dish like sausage gravy.
Let’s bake some buttermilk cornmeal biscuits!
Buttermilk Cornmeal Biscuits and Honey Butter
Ingredients
FOR THE BISCUITS
- 1 ½ cups (6.6 oz.) all-purpose flour
- ¾ cup yellow cornmeal
- 2 teaspoons baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 4 oz.(1 stick) COLD butter cut into 1/2 tablespoon sized pieces
- 1 cup (8 fl. oz.) buttermilk
- 3 Tablespoons honey
FOR THE HONEY BUTTER
- 4 oz. (1 stick) unsalted butter room temperature
- 2 Tablespoons honey
Instructions
- Preheat oven to 450 degree.
- In a large bowl, whisk all of the dry ingredients until combined.
- Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs. Try not to overwork the butter, keeping it as cold as possible.
- Add buttermilk and honey and mix with a fork until dough forms a ball (it will be sticky)
- Turn out the dough onto a lightly floured surface and knead 4-5 times, adding flour if needed to prevent sticking.
- Roll out into a 9” diameter circle and cut out biscuits with a 2” biscuit cutter that’s been dipped into flour. Place onto a baking sheet that’s been lined with parchment paper.
- Brush tops of biscuit with buttermilk to help with browning and luster.
- Bake for approximately 15 minutes, or until nicely browned on top.
FOR THE HONEY BUTTER
- In a small bowl, combine the softened butter and the honey until smooth and creamy.
Nutrition
OMG…..Now you’ve got me drooling for biscuits & gravy! Nice!
Beccalicious, I am on a Biscuit ROLL!! Lol I have been baking all types of biscuits and yours looks like a winner, love love your honey butter, reminds me of when we stayed in Greece and were starving and the hostess brought us honey butter and fresh baked bread, I thought I died and went to heaven, over 30 years ago and your picture just brought that memory back that’s how good it was. Thank you for sharing with Moore Or Less cooking! <3 Nettie
I had to add at least another 1/3 to 1/2 a cup flour to my board to get this dough patted out, it was incredibly wet and sticky. I was afraid they would come out very dry because of all the extra flour. After 15 min. I pulled them out, let them cool and cut one open. To my surprise they were just undercooked in the center even though the tops were very brown. I wrapped them in foil and put them in the frig. Before dinner I put them, covered, back in the oven at 450 and heated them through for about 10 minutes. I’ll always do them this way. I loved the crunch of the cornmeal. Delicious.
Hi Kathy!
It’s so strange that you needed to use extra flour when you made the biscuits. I’ve made them many times and have never come across that problem. BUT, I’m happy that you were able to make the recipe work for you and that you enjoyed the biscuits! Thank you for rating my recipe, too.