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    Home » Recipes » Side Dish Recipes

    Cornmeal Cheddar Biscuits

    Feb 20, 2021 | by Jennifer | Last Updated: Jul 6, 2021

    Jump to Recipe

    These cornmeal cheddar biscuits are sort of a mash-up of biscuits and cornbread. Easy and delicious alongside a bowl of chili or your favourite soup or stew.

    cornmeal cheddar biscuits on cooling rack

    These quick and easy cornmeal cheddar biscuits are the perfect side-kick for just about any soup or stew, but they are especially nice with Chili or a Tex-Mex type of soup or stew. They also mix up quickly in one bowl and need only a few minutes in the oven.

    I love that these biscuits are just a little bit different from the usual. The cornmeal adds great texture and flavour and the bit of cheese is always welcome in a biscuit, in my opinion. Throw in touch of cayenne pepper and a handful of green onion and you have of a wonderful kind of cornbread/biscuit mash-up.

    Jump to:
    • Ingredient Notes
    • Step-by-Step Photos
    • Cook's Notes
    • Recipe
    • More biscuit recipes you might like ...
    • Comments, Questions and Reviews

    Ingredient Notes

    Cornmeal - Any cornmeal is fine here, from a finer ground cornmeal to a more coarse one.

    Butter - While unsalted butter is specified in the recipe, you can use salted butter if you like. Simply reduce the added salt by half.

    Milk or buttermilk - If you have buttermilk on hand, it would probably be the first choice for these biscuits. If not, regular milk of any variety is fine.

    Cayenne pepper - A pinch of cayenne is added to the biscuits, but since it's such a small amount, it doesn't make the spicy at all. If you prefer, you can use a pinch of paprika instead.

    Cheddar Cheese - You can use any cheddar, white or orange, or a mixture of both. I like to use white cheddar, if I have it, as I think they make for better looking biscuits. But that's just me :)

    Green onions - Green onion adds great flavour to these biscuits and also goes well with the cornmeal flavour. If you don't have green onion on hand, a bit of chopped parsley can be added for a bit of colour.

    You will also need: All-purpose flour, salt, white sugar, baking powder.

    Step-by-Step Photos

    This is a summary of the steps to make these biscuits. Always refer to the complete instructions in the Recipe Card below.

    photo collage of steps to make cornmeal biscuits 1

    1. Whisk together the flour, cornmeal, baking powder, sugar, salt and cayenne. Add the cubed butter and cut into the flour mixture with a pastry cutter or just use your fingertips, until you have an even mix with about pea-sized butter pieces. Add the green onion and shredded cheddar cheese and stir it around to evenly coat with flour.

    photo collage of steps to make cornmeal biscuits 2

    2. Add about half of the buttermilk/milk to the bowl and stir in. Begin adding the last part of the milk a bit at a time, stirring between additions, until the mixture is moist, but not sticky. There shouldn't be any dry flour visible in the bowl, especially on the bottom of the bowl. You may not need all of the milk. Turn the dough out onto a lightly floured work surface and pat into a 1-inch thick round. Place onto a parchment-lined baking sheet and cut into 8 even wedges. Use a spatula to get under the biscuits and pull them apart, so there is some space between the wedges. Brush the top of the biscuits with more buttermilk or milk and sprinkle with a little coarse salt, if you like. Bake and enjoy!

    Cook's Notes

    • As I am only cooking for two these days, I've taken to making a mini-batch of biscuits - just enough to be enjoyed warm with dinner. So while this makes 8 biscuits, they are small biscuits. If you are feeding more or you want left-overs for breakfast sandwiches (never a bad idea!), you may wish to go straight to doubling the recipe.
    • When it comes to biscuit making, the amount of milk you add is always "as needed", so don't pour the whole amount into the bowl at once. Add about half, then stir. Add a bit more and stir again. Keep adding a bit at a time, until you don't see any more dry flour at the bottom of the bowl and the dough comes together. The dough should be moist but not too sticky. You may not need to use the full amount of milk.
    • You can also cut these biscuits into rounds with a 2 1/2-inch cutter. For cutting rounds, you'll want to pat the dough out a bit thinner, about 1/2-inch thick.

    cornmeal cheddar biscuits on rack

    Recipe

    cornmeal cheddar biscuits on cooling rack

    Cornmeal Cheddar Biscuits

    Quick and easy biscuits, with the added flavour and texture of cornmeal and a bit of cheese and green onion. Makes 8 small biscuits. Double recipe for larger biscuits.
    Author: Jennifer
    5 stars from 3 ratings
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Bread
    Servings 8 servings

    Ingredients
     

    • 3/4 cup all-purpose flour
    • 1/4 cup cornmeal
    • 1 1/2 tsp baking powder
    • 1/2 tsp granulated sugar
    • 1/4 tsp salt, reduce in half if using salted butter
    • Pinch cayenne pepper
    • 1/4 cup unsalted butter, cold and cubed or salted butter, reducing added salt
    • 1/2 cup milk or buttermilk
    • 1/4 cup Cheddar cheese, shredded, orange or white
    • 2 Tbsp sliced green onions

    For topping:

    • 1 Tbsp milk or buttermilk
    • Coarse or flaked salt, optional
    Prevent screen from going dark

    Instructions
     

    • Preheat oven to 400F (not fan-assisted).
    • In large bowl, whisk together the all purpose flour, cornmeal, baking powder, sugar, salt and cayenne pepper. Add the cubed, cold butter. Using pastry blender, cut in butter until crumbly, with about pea-sized pieces of butter. Add the green onion and shredded cheese and stir to coat with flour. Pour about half of the milk into the bowl and stir in. Begin adding the remaining milk, adding it a bit at a time and stirring between additions, adding only as much milk as is needed until the dough comes together in a moist, but not sticky dough. There should be any dry flour visible in the bowl, especially on the bottom. You may not need all the milk (or you may need a splash more). Just use what you need.
    • Turn the dough out onto floured surface and with lightly floured hands, knead gently a couple of time, then pat into a round about 1-inch thick.
    • Line a baking sheet with parchment paper and sprinkle with a little cornmeal. Transfer the round of dough onto the parchment. Using a sharp knife, cut the round into 8 equal-sized wedges, then use a spatula to move the wedges apart, so there is some space between each wedge. Brush the top of the biscuits with buttermilk or milk and sprinkle with a bit of coarse salt, if using. Bake for 18 to 20 minutes or until golden.

    Notes

    This small-batch recipe makes 8 small biscuits. For larger biscuits, simply double the recipe.
    Be sure to read the Ingredient and Cook's Notes above the Recipe Card for substitution suggestions and tips for making these biscuits. You'll also find Step-by-Step photos there, as well.

    Nutrition

    Calories: 138kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 112mg | Potassium: 130mg | Fiber: 1g | Sugar: 1g | Vitamin A: 237IU | Calcium: 79mg | Iron: 1mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Bread
    Cuisine American, Canadian
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    Adapted from a Canadian Living recipe

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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Allie says

      March 23, 2021 at 10:11 am

      5 stars
      These turned out great!! I had some leftover grated butter in the freezer so I used that instead of cubed. It didn't look exactly like the picture so I was a bit worried it wouldn't turn out, but it did wonderfully! I doubled the recipe but still made 8 biscuits (they're a good size). Super quick and easy to make, I'll definitely make them again. :)

      Reply
      • Jennifer says

        March 23, 2021 at 10:48 am

        So glad to hear, Allie! I really enjoy the added flavour of cornmeal in these ones, too. Thanks :)

        Reply
    2. Dawn - Girl Heart Food says

      February 22, 2021 at 7:48 am

      5 stars
      Nothing like a good, homemade biscuit and these look awesome, Jennifer! Love the twist with cornmeal. Plus, who doesn't love cheddar in their biscuits?! They look buttery and delicious and just perfect with a bowl of soup for lunch today!

      Reply
      • Jennifer says

        February 22, 2021 at 8:32 am

        Thanks Dawn and yes, the cornmeal adds great flavour and texture in these biscuits. Perfect with soup :)

        Reply
    3. Mary Ann | The Beach House Kitchen says

      February 21, 2021 at 5:56 pm

      5 stars
      Bet these would be perfect with chili the next time I make it! I know Tom would LOVE them! On my baking list Jennifer!

      Reply
      • Jennifer says

        February 21, 2021 at 6:56 pm

        Thanks Mary Ann and yes, they are a nice change from the usual and so easy to whip up anytime :)

        Reply

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