Flaky cornmeal cheddar biscuits are simple, buttery, cheesy, and so delicious. These savoury biscuits have the perfect golden tops, are loaded with cornmeal and white cheddar, and are so quick and easy to make. They are perfect to add to any meal, whether that's for breakfast, lunch or dinner, or enjoyed as a snack.
What I love about fresh homemade biscuits, including easy classic biscuits and garlic cheddar biscuits, is that they are so quick and easy to make. In fact, they might be the easiest bread to make. Since there is no yeast in them, you can literally whip up a batch in under 40 minutes.
Ingredients
To make flaky cornmeal cheddar biscuits, you will need the following ingredients:
- all-purpose flour
- cornmeal - I used a fine cornmeal, but you can use any grade that you have. Using a medium cornmeal will just create a slightly different texture.
- baking powder + baking soda - to get that rise and volume.
- salt - adds flavour.
- butter - very cold butter.
- buttermilk - very cold buttermilk. You can also substitute this with whole milk.
- sharp white cheddar - I like the flavour sharp cheddar adds, but you can use any sharpness that you like. You can also use in yellow cheddar if you prefer.
You will also need measuring cups and spoons, mixing bowl, a rolling pin, large half sheet baking pan, and silicone baking mat.
How to Make the Best Flaky Cornmeal Cheddar Biscuits
- Make the dough. In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or fork until butter is the size of small peas. Add the grated cheddar and stir to combine. Slowly pour in the buttermilk and mix just until combined. Be careful not to overmix.
- Layer the dough. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick square. Cut the dough into 4 even squares and stack them on top of each other.
- Shape the biscuits. Lightly dust a rolling pin and the work surface again with flour. Roll the dough into a 1-inch thick rectangle (approximately 9x12-inches). Cut the dough into 12 square pieces (or cut into 15 pieces for smaller biscuits) and transfer them to the prepared baking sheet.
- Chill the biscuits. Transfer the baking sheet into the freezer for 15 minutes. Meanwhile, preheat oven to 425 F and line a large half sheet baking pan with a silicone baking mat or parchment paper.
- Bake. Remove the biscuits from the freezer and bake for 15-20 minutes until the tops are golden-brown. Serve warm.
Tips for Making the Best Flaky Cornmeal Biscuits
- use really, really cold milk and butter - in fact, the first ingredient that I measure and prepare is the butter. Once I cube it, I place it in the freezer until I am done measuring out and prepping the other ingredients, and ready to use it.
- use fresh ingredients - this is really important when it comes to baking powder and baking soda. These ingredients are what cause the biscuits to rise and puff up. If they are not fresh, then they will not do their job as well.
- don’t over mix the dough - overmixing the dough will cause the butter to melt too much and cause the biscuits to spread and not get the high rise that we are looking for.
How to Serve and Store
Serve these biscuits on the side of your dinner or with a bowl or warm and cozy soup such as creamy tomato potato soup, lemon chicken orzo soup, or creamy ham and potato soup. Or serve them as is as a snack throughout the day, or sliced in half and spread with butter, honey or homemade jam.
How to Store and Freeze Biscuits
To store these cornmeal biscuits, allow them to completely cool and then store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to one week.
You can also freeze these cornmeal biscuits in an airtight container or freezer bag for up to 3 months. Allow them to thaw overnight in the refrigerator or for a few hours at room temperature before serving.
To reheat, heat in the oven or air fryer at 300F for 5-10 minutes until warmed through.
More Savoury Bread Recipes
- Rosemary Cornbread
- Green Onion Dinner Rolls
- Garlic Cheddar Biscuits
- Easy No Knead Tomato Focaccia Bread
- Cheesy Garlic Dinner Rolls
- Easy Rosemary Garlic Focaccia Bread
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Recipe
Cornmeal Cheddar Biscuits
- Total Time: 40 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Flaky cornmeal cheddar biscuits are simple, buttery, cheesy, and so delicious. These savoury biscuits with perfect golden tops are quick and easy to make.
Ingredients
- 2 cups all-purpose flour
- 1 cup cornmeal, fine
- 2 + ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, very cold and diced
- 1 cup sharp white cheddar, grated
- 1 cup buttermilk, very cold
- 1 tablespoon melted butter
Instructions
- In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or fork until butter is the size of small peas. Add the grated cheddar and stir to combine. Slowly pour in the buttermilk and mix just until combined. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick square. Cut the dough into 4 even squares and stack them on top of each other. Lightly dust a rolling pin and the work surface again with flour. Roll the dough into a 1-inch thick rectangle (approximately 9x12-inches). Cut the dough into 12 square pieces (or cut into 15 pieces for smaller biscuits) and transfer them to the prepared baking sheet.
- Transfer the baking sheet into the freezer for 15 minutes. Preheat oven to 425 F and line a large half sheet baking pan with a silicone baking mat or parchment paper.
- Remove the biscuits from the freezer and brush on melted butter. Bake for 15-20 minutes until the tops are golden-brown. Serve warm.
Notes
Use really cold milk and butter: The first ingredient that I measure and prepare is the butter. Once I cube it, I place it in the freezer until I am done measuring out and prepping the other ingredients, and ready to use it.
Use fresh ingredients: This is really important when it comes to baking powder and baking soda. These ingredients are what cause the biscuits to rise and puff up. If they are not fresh, then they will not do their job as well.
Do not over mix the dough: Overmixing the dough will cause the butter to melt too much and cause the biscuits to spread and not get the high rise that we are looking for.
How to store: To store these cornmeal biscuits, allow them to completely cool and then store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to one week.
How to freeze: You can also freeze these cornmeal biscuits in an airtight container or freezer bag for up to 3 months. Allow them to thaw overnight in the refrigerator or for a few hours at room temperature before serving. To reheat, heat in the oven or air fryer at 300F for 5-10 minutes until warmed through.
- Prep Time: 10 minutes (+15 minutes chill time)
- Cook Time: 15 minutes
- Category: Bread
- Method: Bake
- Cuisine: American
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wilhelmina says
These are so incredibly tender and flakey! This is biscuit perfection!
Sam Hu | Ahead of Thyme says
Thank you so much! Enjoy!
Justine says
OMG. These were....amazing. So flaky and cheesy, and melt in your mouth, and m'mm..... I can't wait to make them again!
Sam Hu | Ahead of Thyme says
Thank you so much Justine! So happy you liked the recipe!