These Cornmeal Biscuits combine yellow cornmeal and whole wheat flour with a touch of maple syrup for tender, golden biscuits. The maple syrup adds a subtle sweetness that pairs beautifully with the cornmeal texture!
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Quick Recipe Overview
WHAT: Tender drop-style biscuits made with cornmeal, whole wheat flour, cold butter, and a hint of maple syrup.
WHY: Quick 25-minute recipe with delightful texture contrast—crispy edges, soft centers, and subtle sweetness perfect for any meal.
HOW: Whisk dry ingredients, cut in cold butter, mix with milk and maple syrup, scoop onto baking sheet, and bake until golden.
Jump to:
- Quick Recipe Overview
- Why I Love Making Cornmeal Biscuits
- Ingredient Notes
- Fluffy Cornmeal Biscuits Recipe
- How To Make Cornmeal Biscuits
- FAQs for Cornmeal Biscuits Recipe
- My Best Tips for Making Cornmeal Biscuits
- What to Serve With Cornmeal Biscuits
- Storage & Reheating Tips
- More Favorites From Longbourn Farm
Why I Love Making Cornmeal Biscuits
These cornmeal biscuits have become my weekend breakfast staple. The combination of yellow cornmeal and whole wheat pastry flour creates a texture that's both hearty and tender, while the drop-biscuit method means no rolling or cutting required.
The subtle sweetness from pure maple syrup makes these versatile enough for any meal. It complements the natural corn flavor without being overly sweet, and the golden exterior gives way to a soft, fluffy interior.
I've served these at countless family brunches alongside scrambled eggs, soups, and simply with butter. The whole wheat flour adds wholesome quality without sacrificing flavor, and they always disappear within minutes.
🩷 Melissa
Ready to whip up the fastest homemade biscuits you've ever made?
These golden biscuits take just 25 minutes from start to finish—no rolling pin, no biscuit cutter, no chilled dough, no precise cutting, no complicated steps.
Just mix, scoop, bake, and prepare for everyone to ask for seconds. Once you taste these cornmeal biscuits with maple, you'll wonder why you ever bothered with anything else!
Ingredient Notes
Yellow Cornmeal: Choose medium-grind cornmeal for the best texture. Fine grind works too but gives less corn flavor. Avoid coarse cornmeal as it can make biscuits gritty.
Whole Wheat Pastry Flour: This lighter whole wheat flour creates tender biscuits without the heaviness of regular whole wheat. If substituting all-purpose flour, your biscuits will be slightly lighter in color and texture.
Pure Maple Syrup: Real maple syrup adds complex sweetness and subtle depth. Honey can substitute in a pinch.
Unsalted Butter: Cold, cubed unsalted butter is crucial. Keep it in the freezer for 10 minutes before using. European-style butter with higher fat content creates even flakier biscuits.
For the exact amounts needed, please see the recipe card below.
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Fluffy Cornmeal Biscuits Recipe
Ingredients
- 1 cup whole wheat pastry flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter (cold and cut into cubes)
- ½ cup whole milk (cold)
- ¼ cup pure maple syrup
Instructions
- Preheat the oven to 400° and line a baking sheet with parchment or a baking mat.
- In a medium bowl whisk together the wheat flour, cornmeal, baking powder, and salt.
- Cut the butter in using a fork or pastry blender until is resembles sand.
- In a small bowl mix the milk and maple syrup together. Add the milk mixture to the flour mixture and stir until just combined. Using a large scoop, scoop the dough onto the prepared pan. Bake for 15 minutes. Remove from the pan and serve warm.
Notes
Nutrition
How To Make Cornmeal Biscuits
Step 1: Preheat the oven. Line a baking sheet with parchment paper or a baking mat. In a medium bowl, whisk together the wheat flour, cornmeal, baking powder, and salt.
Step 2: Cut the butter into the mixture using a fork or pastry blender. In a small bowl, mix the milk and maple syrup together. Add the milk mixture to the flour mixture and stir until just combined. Scoop the dough onto the prepared pan. Bake until done and remove from the pan.
FAQs for Cornmeal Biscuits Recipe
Yes, this recipe uses regular whole milk instead of buttermilk, making it even easier. The maple syrup and cold milk create a tender crumb without needing acidic dairy.
Make sure your butter and milk are cold, and don't overmix the dough. Mix until just combined—you should still see small bits of butter throughout. Also, check that your baking powder is fresh for the best rise.
These cornmeal biscuits have a slightly grainier texture and nutty corn flavor from the cornmeal. They're also drop biscuits (no rolling required) and have a touch of sweetness from maple syrup, making them more versatile.
Yes! Scoop the dough onto a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding 3-5 minutes to the baking time.
My Best Tips for Making Cornmeal Biscuits
☞Keep Everything Cold: Cold butter and cold milk are essential for creating those flaky layers. I even chill my mixing bowl in the freezer for 10 minutes before starting. The cold butter creates steam pockets as it melts in the oven, resulting in lighter, fluffier biscuits.
☞Don't Overwork the Dough: Mix until the ingredients are just combined and you still see visible bits of butter throughout. Overmixing develops gluten, which makes biscuits tough and dense instead of tender and fluffy.
☞Use a Large Cookie Scoop: A ¼ cup cookie scoop ensures uniform biscuits that bake evenly. This also keeps your hands from warming the dough, which helps maintain that perfect texture.
☞Check Your Baking Powder: Baking powder loses potency over time. Test it by adding a teaspoon to hot water—if it bubbles vigorously, it's still good. Fresh baking powder ensures your biscuits rise beautifully and develop that golden brown color.
☞Brush with Melted Butter: For extra-golden tops and incredible flavor, brush the biscuits with melted butter immediately after they come out of the oven. This creates a gorgeous sheen and adds richness.
What to Serve With Cornmeal Biscuits
These versatile biscuits pair beautifully with both sweet and savory dishes. Serve them alongside hearty soups like chili, vegetable stew, or black bean soup for a comforting meal. They're also perfect with breakfast items like scrambled eggs, bacon, and fresh fruit.
For a Southern-inspired spread, serve them with fried chicken, collard greens, and coleslaw. The slightly sweet flavor makes them excellent for brunch when paired with butter, honey, or fruit preserves.
They also work wonderfully as a base for creative dishes—split them open for breakfast sandwiches, use them to soak up gravy, or serve alongside barbecue ribs and cornbread-style sides.
Storage & Reheating Tips
Room Temperature Cornmeal Biscuits
Store cooled biscuits in an airtight container at room temperature for up to 2 days. They're best enjoyed fresh but will stay soft if properly sealed.
Refrigerating Cornmeal Biscuits
Keep biscuits in a sealed container or zip-top bag in the refrigerator for up to 5 days. Reheat before serving to restore their soft texture.
Freezing Cornmeal Biscuits
Freeze baked biscuits in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat directly from frozen.
Reheating Cornmeal Biscuits
Warm individual biscuits in the microwave for 15-20 seconds, or reheat several at once wrapped in foil in a 350°F oven for 10 minutes until heated through.
Make Ahead Cornmeal Biscuits
Prepare the dough, scoop onto the baking sheet, and freeze unbaked. Once frozen solid, transfer to a freezer bag. Bake from frozen, adding 2-3 extra minutes to the baking time.
More Favorites From Longbourn Farm
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