Cornbread and biscuits are two of my favorite comfort foods. Much like the cornmeal dinner rolls we love, this recipe is a hybrid of the two. A buttery biscuit base with the addition of cornmeal makes for a fluffy moist biscuit in the middle with a crunchy nutty crust. With a pat of butter and drizzle of honey, it’s carb heaven!

These biscuits can be dropped with a spoon right onto the pan for a rustic look, sliced into triangles or squares like a scone, or gently kneaded and cut into rounds for a more traditional biscuit look. Any way you do it, they’re quick and easy and if your family loves them as much as mine, they’ll be devoured in no time.

Cornmeal Biscuits

INGREDIENTS

1 3/4 cups all-purpose flour
2/3 cup cornmeal
2 Tbsp. granulated sugar (can use 1 Tbsp. for a more savory biscuit)
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup cold butter, cubed
1 cup cold buttermilk

DIRECTIONS

1. Heat oven to 450 F. (I baked mine on convection at 425 F because I was roasting vegetables at the same time.)
2. Stir flour, cornmeal, sugar, baking powder, and salt in the bottom of a large bowl with a fork or whisk. Add butter and toss to coat cubes in dry mixture. Use your finger or a pastry blender to break the butter into smaller and smaller bits, until the largest is pea-sized. Add buttermilk and stir once or twice, until a dough comes together.
3. Press the dough gently into the bottom of your mixing bowl into roughly a circle. Cut into 8 or 12 wedges and drop onto a baking sheet. (I kneaded the dough once or twice into a round and used a biscuit cutter to cut out circles. Leftover scraps I pressed together to make one last biscuit.)
4. Bake for 10-15 minutes, depending on size, until golden and crisp around the edges. Remove from oven and serve warm.

Makes 8-12 biscuits, depending on size.

(Adapted from Smitten Kitchen)