Homemade Cornmeal Biscuits Recipe
Welcome to the South where we like biscuits, gravy, and fried chicken!
I know that cooking things from scratch can be intimidating, scary, and seemingly impossible, but if I can do one thing in my life, it’s provide you with the ‘insider scoop’ that nobody is a perfect cook on their first try or even their 10,000 attempt, and if I can encourage you to try and learn some simple tips and tricks along the way – well then I’m flattered. You see, cooking is an art form, and it ebbs and flows much like anything else, the important thing is to start trying, to start exploring, and hitting highs and lows along the way.
So here’s a Southern classic, simply and deliciously presented – homemade cornmeal biscuits.
- 1.5 cups flour
- ½ cup cornmeal
- 3 Tbsp baking powder
- 1 tsp salt
- 6 Tbsp shortening or coconut oil
- ⅔ cup cold milk ( or non-dairy alternative)
- 2 Tbsp melted butter
- Preheat oven to 425F
- Whisk together flour, cornmeal, baking powder, and salt
- “Cut in” shortening or coconut oil until mixture is crumbly and shortening is in small lumps;
FYI – “Cutting in” refers to incorporating butter or shortening into flour, in order to create little pockets of fat that will supply flavor and flakiness to a recipe (commonly biscuits, pie crust, croissants, etc.)
- Start by adding in ½ cup of the milk and stir with a fork until the mixture comes together (all the milk may not be used)
- Roll out the dough into a rectangle about 1-2” in thickness, on a lightly floured surface
- Brush the surface of the rectangle (will be approximately 14×6”) with melted butter and sprinkle with flaky sea salt (optional but delicious)
- Cut with a biscuit cutter or into 2” squares and place on a non-stick or parchment-lined baking sheet and bake for approximately 12 minutes or until golden brown in color.