Cornbread Biscuits – a delicious recipe with flour, yellow self-rising, cold butter, shortening, buttermilk, yellow cornmeal. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 500u00b0. 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 500u00b0 for 13 to 15 minutes or until golden brown.
5
Note: We tested with White Lily Bleached Self-Rising Flour.
1117
kcal
Calories
87
g
Fat
75
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 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, and more.
Yes, Cornbread Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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