Cornmeal-Cheddar Biscuits Recipe

Name: Cornmeal-Cheddar Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 4 ounces extra-sharp Cheddar cheese, shredded (1 1/2 cups); 3/4 cup stone-ground cornmeal; 2 tablespoons sugar; 1 1/2 tablespoons chopped thyme; 1 tablespoon baking powder; 1 1/4 teaspoons salt; 3/4 teaspoon baking soda; 1 stick (4 ounces) cold unsalted butter, cut into tablespoons; 1 1/2 cups buttermilk; 2 large egg yolks

Servings: persons

3 cups all-purpose flour
4 ounces extra-sharp Cheddar cheese, shredded (1 1/2 cups)
3/4 cup stone-ground cornmeal
2 tablespoons sugar
1 1/2 tablespoons chopped thyme
1 tablespoon baking powder
1 1/4 teaspoons salt
3/4 teaspoon baking soda
1 stick (4 ounces) cold unsalted butter, cut into tablespoons
1 1/2 cups buttermilk
2 large egg yolks

1
Preheat the oven to 400.
2
In a bowl, using a fork, stir the flour, cheese, cornmeal, sugar, thyme, baking powder, salt and baking soda.
3
Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal.
4
In a small bowl, whisk the buttermilk with the egg yolks.
5
Add the liquid ingredients to the dry ingredients and stir with a fork until a dough forms.
6
Turn the dough out onto a lightly floured surface and pat it into a 1/2-inch-thick disk.
7
Using a 2 1/2-inch round biscuit cutter, cut out as many biscuits as possible.
8
Transfer the biscuits to a baking sheet.
9
Gather the dough and repeat, handling the dough as little as possible.
10
Bake the biscuits in the upper and lower thirds of the oven for 18 minutes, or until golden; switch the pans halfway through baking.
11
Transfer the biscuits to racks and let cool slightly and serve.

1403

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups all-purpose flour, 4 ounces extra-sharp Cheddar cheese, shredded (1 1/2 cups), 3/4 cup stone-ground cornmeal, 2 tablespoons sugar, and more.

Yes, Cornmeal-Cheddar 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.

That's it — enjoy your meal!

Cornmeal-Cheddar Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions