When you want something to accompany chili or a good thick creamy soup, this easy cornmeal biscuits recipe is a perfect match.
When the weather gets chilly, I tend to serve up soups for the family. Recently, I made Texas style chili and these cornmeal biscuits were a nice change from the usual rice that’s served. These add a bit of sweet corn flavor and bumps up the ‘umph’ in any soup for a super hearty meal.
If you don’t want dry dense cornmeal biscuits, the key to these super moist and tender easy cornmeal biscuits is lots of butter! When making the dough, there should be noticeable lumps of butter in it. The bits of butter in the dough will melt during baking and will create steam that will help push the dough up and apart to create a less dense biscuit.
How easy are these to make? Well, they really only take 20 minutes to prep and about 17 – 18 minutes to bake. So, while you’re waiting for whatever soup you’re making, these easy cornmeal biscuits can be whipped up and ready to eat before the soup is done. Let’s get to the recipe!
Easy Cornmeal Biscuits Recipe
How to make moist cornmeal biscuits.
Ingredients
- 2 cups all purpose flour
- 3/4 cups cornmeal + 1 T. for dusting
- 2 T. sugar
- 2 1/2 tsp. baking powder
- 1 tsp. salt
- 1/4 tsp. baking soda
- 1 cup milk
- 1 T. vinegar
- 1 stick + 5 T. cold unsalted butter, cubed
Instructions
- In a measuring cup, add 1 T. vinegar and enough milk to hit the 1 cup measurement. Set aside.
- In a large bowl, mix together flour, 3/4 cup cornmeal, sugar, baking powder, salt, and baking soda.
- Cut butter into pea sized cubes and add into the flour mixture. Take a pastry cutter and cut the butter into the flour mixture, just until the flour coats the cubes. There should be visible bits of butter. Add the milk mixture and mix until a dough forms. Note: dough will be a bit sticky.
Dust 1/2 T. of cornmeal onto the counter/work surface. Turn out dough onto the counter and roll out to 1/2" thickness. Use a 2 3/4" biscuit cutter and place biscuits on a baking sheet, about 1/2" to 1" apart. Dust counter with more cornmeal and roll out scrap dough to cut more biscuits. - Bake 17 - 18 minutes or until lightly browned all over. Let cool for 5 minutes in pan and serve warm. Store leftover biscuits in an airtight container for up to 5 days.
Notes
For a cheese flavored biscuit, eliminate 5T. of butter and add 1 cup of sharp or medium cheddar cheese.
Optional - brush tops of biscuits with melted butter and sprinkle on fresh chopped chives or parsley.
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