ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cornbread Biscuits

Photo: Jennifer Davick; Styling: Amy Burke
Hands-on time 30 mins
Total time 53 mins
Yield Makes about 15 biscuits
Add your own signature spin with a few teaspoons of your favorite herb, such as thyme or rosemary. 


  • 3 cups self-rising soft-wheat flour
  • 1/2 cup yellow self-rising cornmeal mix
  • 1/4 cup cold butter, cut into pieces
  • 1/4 cup shortening, cut into pieces
  • 1 1/2 cups buttermilk
  • 1 teaspoon yellow cornmeal
  • 2 tablespoons butter, melted

How to Make It

  1. Preheat oven to 500°. Whisk together first 2 ingredients in a large bowl. Cut in cold butter and shortening with a pastry blender until mixture resembles small peas and dough is crumbly. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.

  2. Turn dough out onto a heavily floured surface; knead 3 or 4 times. Pat dough into a 3/4-inch-thick circle.

  3. Cut dough with a well-floured 2 1/2-inch round cutter, rerolling scraps as needed. Sprinkle cornmeal on ungreased baking sheets; place biscuits on baking sheets. Lightly brush tops with 2 Tbsp. melted butter.

  4. Bake at 500° for 13 to 15 minutes or until golden brown.

  5. Note: We tested with White Lily Bleached Self-Rising Flour.