Cornbread Biscuits
Fluffy, golden cornbread biscuits with a tender crumb and slightly crunchy exterior, perfect as a side for hearty meals or breakfast, appealing to both savory and sweet lovers.
Ingredients
Instructions
- Preheat the oven to 475°F (246°C).
- Stir together the self-rising cornmeal, baking powder, salt, and baking soda.
- Cut in the solid vegetable shortening until the mixture resembles meal.
- Add the buttermilk and knead very lightly until just combined.
- Pour out onto a floured board and roll out to about 1/3-inch thickness.
- Use a biscuit cutter to cut out biscuits. Re-roll the scraps and cut more biscuits.
- Place the biscuits on a lightly greased cookie sheet and bake for 12 minutes until golden brown and slightly crunchy.
Tips & Substitutions
For a lighter texture, consider using a mix of half self-rising cornmeal and half all-purpose flour. If you don't have buttermilk, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice and letting it sit for a few minutes. Ensure not to over-knead the dough, as this can lead to dense biscuits.
Serving Suggestions
These cornbread biscuits are perfect served warm with butter or honey. They pair beautifully with dishes like Dotty'S Sweet And Sour Meatballs or a hearty soup. For a complete meal, serve alongside a fresh salad or grilled vegetables for a delicious vegetarian option.
Storage & Reheating
Store any leftover cornbread biscuits in an airtight container at room temperature for up to two days. For longer storage, wrap them tightly in plastic wrap and freeze for up to a month. To reheat, place them in a preheated oven at 350°F (175°C) for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cornbread Biscuits contains roughly 41 calories, with 2g protein, 5g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 826mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these biscuits ahead of time?
Yes, you can prepare the dough in advance. After cutting out the biscuits, place them on a baking sheet and freeze until solid. Once frozen, transfer them to a zip-top bag. Bake directly from the freezer, adding a couple of extra minutes to the baking time.
What can I substitute for solid vegetable shortening?
You can substitute the solid vegetable shortening with an equal amount of unsalted butter or coconut oil for a richer flavor. If you prefer a healthier option, try using Greek yogurt, though it may alter the texture slightly.
How can I ensure my biscuits are flaky?
To achieve flaky biscuits, handle the dough gently and avoid overworking it. Make sure your shortening is cold and cut it into the dry ingredients until you see pea-sized pieces. This creates layers that will puff up during baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).