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Photo: Jennifer Davick; Styling: Amy Burke Photo by: Photo: Jennifer Davick; Styling: Amy Burke

Cornbread Biscuits

Add your own signature spin with a few teaspoons of your favorite herb, such as thyme or rosemary.


This recipe goes with Pimiento Cheese Biscuit, Chicken Biscuit

Southern Living NOVEMBER 2011

  • Yield: Makes about 15 biscuits
  • Hands-on:30 Minutes
  • Total:53 Minutes


  • 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


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.

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


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Cornbread Biscuits recipe