15 Delicious Corn Meal Supper Biscuits Recipes

Baking up a batch of cornmeal supper biscuits is like wrapping yourself in a warm, comforting hug at the end of a long day. Whether you’re craving something hearty to round out your meal or seeking a quick, delicious side that pairs perfectly with just about anything, these 15 recipes are sure to delight. Let’s dive into the world of golden, fluffy biscuits that promise to transform your supper into a celebration of flavors!

Savory Corn Meal Biscuits with Cheddar and Jalapeño

Always looking for a way to spice up your breakfast or brunch? These savory corn meal biscuits with cheddar and jalapeño are a game-changer, offering a perfect blend of heat, cheese, and cornmeal goodness. Follow these steps to create a batch that’s sure to impress.

Ingredients

• For the dough:
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup unsalted butter, cold and cubed
  • 1 cup shredded cheddar cheese
  • 2 jalapeños, finely diced
  • 3/4 cup buttermilk

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the mixture until it resembles coarse crumbs.
4. Stir in the shredded cheddar cheese and diced jalapeños until evenly distributed.
5. Pour in the buttermilk and stir just until the dough comes together. Be careful not to overmix.
6. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle.
7. Use a biscuit cutter to cut out biscuits, pressing straight down without twisting for the best rise.
8. Place the biscuits on the prepared baking sheet, leaving about 1 inch between each.
9. Bake for 12-15 minutes, or until the biscuits are golden brown on top.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.

Savory with a hint of spice, these biscuits boast a tender crumb and crispy edges. Serve them warm with a dollop of honey butter for a sweet and spicy contrast.

Sweet Honey Corn Meal Biscuits

Sweet honey cornmeal biscuits are a delightful treat that combines the rustic charm of cornmeal with the sweet, golden touch of honey. Start by preheating your oven to 425°F and gathering your ingredients to ensure a smooth baking process.

Ingredients

• For the dough:
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup honey
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup milk

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
4. Pour in the honey and milk, stirring just until the dough comes together. Avoid overmixing to ensure tender biscuits.
5. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
6. Use a biscuit cutter or a glass to cut out biscuits, pressing straight down without twisting to help them rise evenly.
7. Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart.
8. Bake for 12-15 minutes, or until the biscuits are golden brown on top and a toothpick inserted into the center comes out clean.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.

Unbelievably soft and slightly crumbly, these biscuits boast a perfect balance of sweetness from the honey and a subtle crunch from the cornmeal. Serve them warm with a drizzle of honey or alongside your favorite jam for an extra touch of sweetness.

Buttery Corn Meal Drop Biscuits

Very few things compare to the comfort of biting into a warm, buttery biscuit, especially when it’s made with cornmeal for that extra bit of texture and flavor. Let’s walk through the process of making these delightful Buttery Corn Meal Drop Biscuits together, ensuring you achieve perfect results every time.

Ingredients

• For the dough:
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 3/4 cup whole milk

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, and granulated sugar until well combined.
3. Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs. Tip: Keeping the butter cold ensures flaky biscuits.
4. Pour in the whole milk and stir until just combined. The dough will be sticky. Tip: Overmixing can lead to tough biscuits, so mix until the ingredients are just incorporated.
5. Using a large spoon or an ice cream scoop, drop portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top. Tip: For even browning, rotate the baking sheet halfway through the baking time.
7. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.

Just out of the oven, these biscuits boast a crispy exterior with a tender, fluffy interior, offering a perfect balance of sweetness and buttery richness. Serve them warm with a drizzle of honey or alongside your favorite soup for a comforting meal.

Garlic Herb Corn Meal Biscuits

You’ll find these Garlic Herb Corn Meal Biscuits to be a delightful twist on the classic, offering a perfect balance of flavors and textures that are sure to impress. Let’s dive into making them with precision and ease.

Ingredients

• For the dough:
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup cold unsalted butter, cubed
  • 1/2 cup milk
  • 2 cloves garlic, minced
  • 1 tbsp fresh herbs (rosemary or thyme), finely chopped

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt until well combined.
3. Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Tip: Keeping the butter cold ensures flaky biscuits.
4. Stir in the minced garlic and chopped herbs until evenly distributed.
5. Gradually add the milk, stirring just until the dough comes together. Tip: Overmixing can lead to tough biscuits.
6. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick circle.
7. Using a 2-inch round cutter, cut out biscuits and place them on the prepared baking sheet. Tip: Dip the cutter in flour to prevent sticking.
8. Bake for 12-15 minutes, or until the biscuits are golden brown on top.

Baked to perfection, these biscuits boast a crispy exterior with a tender, fluffy inside, infused with the aromatic flavors of garlic and herbs. Serve them warm with a dollop of honey butter for an extra layer of sweetness.

Cheesy Corn Meal and Chive Biscuits

First, let’s dive into making these irresistibly fluffy and cheesy biscuits that are perfect for any meal of the day. Combining the subtle sweetness of cornmeal with the sharpness of cheddar and the freshness of chives, these biscuits are a delightful twist on a classic.

Ingredients

• For the dough:
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup unsalted butter, cold and cubed
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped fresh chives
  • 3/4 cup milk

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt until well combined.
3. Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Tip: Keeping the butter cold ensures flaky biscuits.
4. Stir in the shredded cheddar cheese and chopped chives until evenly distributed throughout the mixture.
5. Gradually add the milk, stirring just until the dough comes together. Tip: Overmixing can lead to tough biscuits, so mix until just combined.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
7. Using a 2-inch round cutter, cut out biscuits and place them on the prepared baking sheet. Tip: For even baking, make sure the biscuits are of uniform thickness.
8. Bake for 12-15 minutes, or until the biscuits are golden brown and a toothpick inserted into the center comes out clean.

Baked to perfection, these biscuits boast a tender crumb with pockets of melted cheese and bursts of chive flavor. Serve them warm with a dollop of honey butter for a sweet and savory treat that’s sure to impress.

Spicy Corn Meal Biscuits with Pepper Jack Cheese

Unlock the secret to making irresistibly fluffy and spicy corn meal biscuits with a gooey pepper jack cheese center. This recipe is perfect for those who love a little heat in their comfort food, and it’s surprisingly simple to make.

Ingredients

• For the dough:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup unsalted butter, cold and cubed
  • 3/4 cup milk
  • 1 tbsp honey
• For the filling:
  • 1 cup pepper jack cheese, shredded
  • 1 tbsp jalapeño, finely diced

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.
4. Pour in the milk and honey, stirring just until the dough comes together. Be careful not to overmix to ensure your biscuits stay tender.
5. Gently fold in the shredded pepper jack cheese and diced jalapeño until evenly distributed throughout the dough.
6. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle. Use a round cutter to stamp out biscuits, placing them on the prepared baking sheet.
7. Bake for 12-15 minutes, or until the biscuits are golden brown and the cheese is bubbly.
8. Let the biscuits cool on the baking sheet for 5 minutes before serving to allow the cheese to set slightly.

Zesty and comforting, these biscuits boast a perfect balance of spicy and sweet, with a melt-in-your-mouth texture. Serve them warm with a dollop of honey butter for an extra layer of flavor.

Corn Meal Biscuits with Rosemary and Parmesan

Always looking for a simple yet flavorful addition to your meal? These Corn Meal Biscuits with Rosemary and Parmesan are a delightful twist on the classic, offering a perfect balance of savory and herbaceous flavors with a satisfyingly crumbly texture.

Ingredients

• For the dough:
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup cold unsalted butter, cubed
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh rosemary, finely chopped
  • 3/4 cup whole milk

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt until well combined.
3. Add the cold cubed butter to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs.
4. Stir in the grated Parmesan cheese and chopped rosemary until evenly distributed throughout the mixture.
5. Pour in the whole milk and stir just until the dough comes together. Be careful not to overmix to ensure your biscuits remain tender.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
7. Using a 2-inch round cutter, cut out biscuits from the dough and place them on the prepared baking sheet, spacing them about 1 inch apart.
8. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.

These biscuits boast a delightful crunch from the cornmeal, with the rosemary and Parmesan adding depth to every bite. Serve them warm with a drizzle of honey for a sweet and savory treat.

Maple Glazed Corn Meal Biscuits

Just imagine starting your day with the warm, comforting aroma of Maple Glazed Corn Meal Biscuits wafting through your kitchen. These biscuits combine the rustic texture of cornmeal with the sweet, rich flavor of maple glaze, making them a perfect treat for breakfast or brunch.

Ingredients

• For the biscuits:
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3/4 cup whole milk
• For the maple glaze:
  • 1/2 cup powdered sugar
  • 2 tbsp pure maple syrup
  • 1 tbsp milk

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
4. Pour in the whole milk and stir until just combined. Be careful not to overmix to ensure tender biscuits.
5. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
6. Use a 2-inch round cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
7. Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden and the tops are firm to the touch.
9. While the biscuits bake, prepare the maple glaze by whisking together the powdered sugar, maple syrup, and milk in a small bowl until smooth.
10. Once the biscuits are done, let them cool on the baking sheet for 5 minutes before drizzling with the maple glaze.

After glazing, these biscuits boast a delightful contrast between the crumbly, cornmeal-infused interior and the smooth, sweet maple topping. Serve them warm with a pat of butter or alongside your morning coffee for an extra special touch.

Bacon and Corn Meal Biscuits

On a crisp morning or for a hearty brunch, nothing beats the comforting aroma of freshly baked Bacon and Corn Meal Biscuits wafting through the kitchen. These savory treats combine the smoky richness of bacon with the subtle sweetness of cornmeal, creating a perfect balance of flavors that are sure to delight.

Ingredients

• For the dough:
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup cold unsalted butter, cubed
  • 1/2 cup cooked bacon, crumbled
  • 3/4 cup buttermilk

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
3. Add the cold cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
4. Stir in the crumbled bacon until evenly distributed throughout the mixture.
5. Make a well in the center of the mixture and pour in the buttermilk. Stir just until the dough comes together; avoid overmixing to ensure tender biscuits.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
7. Use a 2-inch round cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
8. Place the biscuits on the prepared baking sheet, leaving about 1 inch of space between each.
9. Bake for 12-15 minutes, or until the biscuits are golden brown on top.
10. Remove from the oven and let cool on a wire rack for a few minutes before serving.

Crumbly yet moist, these biscuits offer a delightful contrast of textures with every bite. Serve them warm with a drizzle of honey or alongside a bowl of soup for a comforting meal.

Corn Meal Biscuits with Sun-Dried Tomatoes and Feta

Now, let’s dive into creating a delightful dish that combines the rustic charm of cornmeal with the vibrant flavors of sun-dried tomatoes and feta. This recipe is perfect for beginners, offering a straightforward path to a savory treat.

Ingredients

• For the dough:
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup cold unsalted butter, cubed
  • 3/4 cup milk
• For the filling:
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 cup feta cheese, crumbled

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.
4. Gradually add the milk, stirring until just combined. Be careful not to overmix to ensure your biscuits stay tender.
5. Gently fold in the chopped sun-dried tomatoes and crumbled feta cheese until evenly distributed throughout the dough.
6. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle. Use a biscuit cutter to cut out biscuits, placing them on the prepared baking sheet.
7. Bake for 12-15 minutes, or until the biscuits are golden brown and a toothpick inserted into the center comes out clean.
8. Let the biscuits cool on the baking sheet for 5 minutes before serving to allow them to set properly.

Just out of the oven, these biscuits boast a delightful contrast between the crispy exterior and the soft, flavorful interior. The sun-dried tomatoes add a sweet tanginess, while the feta provides a creamy saltiness, making them a perfect side for soups or salads. For an extra touch, serve them warm with a drizzle of honey.

Gluten-Free Corn Meal Biscuits

Every home cook deserves a foolproof recipe for gluten-free cornmeal biscuits that are as fluffy as they are flavorful. Let’s break down the process into simple, manageable steps to ensure your baking success.

Ingredients

• For the dough:
  • 1 cup gluten-free all-purpose flour
  • 1 cup fine cornmeal
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup cold unsalted butter, cubed
  • 3/4 cup buttermilk

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free all-purpose flour, cornmeal, baking powder, and salt until well combined.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
4. Make a well in the center of the mixture and pour in the buttermilk. Stir until just combined, being careful not to overmix.
5. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
6. Use a 2-inch round cutter to cut out biscuits, pressing straight down without twisting to ensure even rising.
7. Place the biscuits on the prepared baking sheet, leaving about 1 inch of space between each.
8. Bake for 12-15 minutes, or until the biscuits are golden brown on top.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.

Here’s a tip: For extra flaky biscuits, freeze the butter for 10 minutes before incorporating it into the dry ingredients. Another tip: If you don’t have buttermilk, you can make a quick substitute by adding 1 tbsp of lemon juice or vinegar to 3/4 cup of milk and letting it sit for 5 minutes. Lastly, for a golden finish, brush the tops of the biscuits with a little buttermilk before baking.

Hot out of the oven, these gluten-free cornmeal biscuits boast a tender crumb and a subtly sweet, buttery flavor. Serve them warm with a dollop of honey butter or alongside your favorite soup for a comforting meal.

Corn Meal Biscuits with Black Olives and Thyme

Our journey into the heart of Southern baking begins with these Corn Meal Biscuits with Black Olives and Thyme, a delightful twist on the classic biscuit that’s perfect for any meal of the day. Offering a savory depth from the olives and a fragrant note from the thyme, these biscuits are surprisingly simple to make, even for beginners.

Ingredients

• For the dough:
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup unsalted butter, cold and cubed
  • 1/2 cup black olives, pitted and chopped
  • 1 tbsp fresh thyme, chopped
  • 1/2 cup buttermilk

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt until well combined.
3. Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Tip: Keeping the butter cold ensures flaky biscuits.
4. Stir in the chopped black olives and fresh thyme until evenly distributed throughout the mixture.
5. Gradually add the buttermilk, stirring just until the dough comes together. Tip: Overmixing can lead to tough biscuits, so mix until just combined.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
7. Using a 2-inch round cutter, cut out biscuits and place them on the prepared baking sheet. Tip: For taller biscuits, avoid twisting the cutter; press straight down.
8. Bake for 12-15 minutes, or until the biscuits are golden brown on top.

Light and crumbly with a savory punch from the olives and a hint of earthiness from the thyme, these biscuits are a versatile companion to soups, stews, or simply enjoyed warm with a dab of butter. For an extra touch, serve them alongside a creamy goat cheese spread.

Vegan Corn Meal Biscuits with Almond Milk

First, let’s dive into creating these delightful Vegan Corn Meal Biscuits with Almond Milk, a perfect blend of simplicity and flavor that’s sure to impress. Follow these steps carefully to ensure your biscuits come out perfectly fluffy and golden every time.

Ingredients

• For the dough:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup vegan butter, cold and cubed
  • 3/4 cup almond milk, unsweetened

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt until well combined.
3. Add the cold, cubed vegan butter to the dry ingredients. Use your fingers or a pastry cutter to blend the butter into the flour mixture until it resembles coarse crumbs. Tip: Keeping the butter cold ensures flaky biscuits.
4. Gradually pour in the almond milk, stirring gently until just combined. Avoid overmixing to keep the biscuits tender.
5. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick circle. Tip: Use a rolling pin for even thickness if necessary.
6. Cut out biscuits using a 2-inch round cutter, pressing straight down without twisting to help them rise evenly.
7. Place the biscuits on the prepared baking sheet, leaving about 1 inch apart. Bake for 12-15 minutes, or until the tops are golden brown. Tip: For extra browning, brush the tops with a little almond milk before baking.

Ready to serve, these biscuits boast a delightful crumbly texture with a subtle sweetness from the cornmeal. Enjoy them warm with a drizzle of maple syrup or alongside your favorite vegan stew for a comforting meal.

Corn Meal Biscuits with Sharp Cheddar and Scallions

Here’s a simple yet flavorful recipe that combines the rustic charm of cornmeal with the sharpness of cheddar and the freshness of scallions. Perfect for beginners, this guide will walk you through each step to ensure your biscuits turn out perfectly every time.

Ingredients

• For the dough:
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup cold unsalted butter, cubed
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup scallions, finely chopped
  • 3/4 cup buttermilk

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt until well combined.
3. Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep the butter cold for flakier biscuits.
4. Stir in the shredded cheddar cheese and chopped scallions until evenly distributed throughout the mixture.
5. Make a well in the center of the mixture and pour in the buttermilk. Stir until just combined, being careful not to overmix. Tip: Overmixing can lead to tough biscuits.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
7. Using a 2-inch round cutter, cut out biscuits from the dough. Press straight down without twisting for the best rise. Tip: Re-roll scraps only once to avoid tough biscuits.
8. Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart.
9. Bake for 12-15 minutes, or until the biscuits are golden brown on top.

Mouthwateringly golden and crisp on the outside, these biscuits are tender and fluffy inside with pockets of melted cheddar and bursts of scallion flavor. Serve them warm with a dab of butter or alongside a bowl of chili for a comforting meal.

Corn Meal Biscuits with Pumpkin and Sage

Baking these Corn Meal Biscuits with Pumpkin and Sage brings a delightful twist to your table, combining the earthy flavors of pumpkin and sage with the rustic texture of cornmeal. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• For the dough:
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup cold unsalted butter, cubed
  • 1/2 cup pumpkin puree
  • 1/4 cup milk
  • 1 tbsp fresh sage, finely chopped

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Stir in the pumpkin puree, milk, and chopped sage until just combined. Be careful not to overmix to keep the biscuits tender.
5. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick circle.
6. Use a 2-inch round cutter to cut out biscuits, pressing straight down without twisting to ensure even rising.
7. Place the biscuits on the prepared baking sheet, leaving about 1 inch apart.
8. Bake for 12-15 minutes, or until the biscuits are golden brown and a toothpick inserted comes out clean.

Warm from the oven, these biscuits boast a tender crumb with a crisp exterior, infused with the aromatic blend of pumpkin and sage. Serve them alongside a bowl of soup or slathered with honey butter for a comforting treat.

Conclusion

Variety is the spice of life, and our roundup of 15 Delicious Corn Meal Supper Biscuits Recipes offers just that! From savory to sweet, there’s a biscuit here for every taste. We invite you to try these recipes, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!