Skillet Herbed Cornbread Biscuits Recipe

Name: Skillet Herbed Cornbread Biscuits
Yield: 4 servings
Cuisine: American
Ingredients: 1-1/2 cup Flour, Divided; 3/4 cups Cornmeal; 4 teaspoons Baking Powder; 1/4 teaspoons Baking Soda; 1-1/2 teaspoon Salt; 1/4 cups Sugar; 1 teaspoon Dried Thyme; 1 teaspoon Dried Rosemary; 6 Tablespoons Cold Unsalted Butter, Cubed; 1/2 cups Cooked Sweet Corn Kernels (optional; If You Aren't Going To Eat The Biscuits Right Away, Skip The Corn Kernels Because They Can Dry Out And Taste Chewy After A Day Or Two On The Counter); 1 cup Milk

Servings: persons

1-1/2 cup Flour, Divided
3/4 cups Cornmeal
4 teaspoons Baking Powder
1/4 teaspoons Baking Soda
1-1/2 teaspoon Salt
1/4 cups Sugar
1 teaspoon Dried Thyme
1 teaspoon Dried Rosemary
6 Tablespoons Cold Unsalted Butter, Cubed
1/2 cups Cooked Sweet Corn Kernels (optional; If You Aren't Going To Eat The Biscuits Right Away, Skip The Corn Kernels Because They Can Dry Out And Taste Chewy After A Day Or Two On The Counter)
1 cup Milk

1
1. Preheat oven to 450 F. Reserve 1/4 cup of flour. Combine the remaining flour with the cornmeal, baking powder, baking soda, salt, sugar, thyme, and rosemary in a large mixing bowl.
2
2. Cut the butter into the flour mixture-basically, just quickly rub the butter into the flour with your hands until the mixture is coarse and resembles cornmeal.
3
3. Stir milk and corn kernels (if you're using them) into the mixture. Turn dough out onto a floured cutting board and knead the reserved flour (1/4 cup) into the dough until it is no longer sticky. (You may need to use a bit more flour if the dough is especially sticky).
4
4. Pat the dough out to about 1/2 inch thickness and cut into 2-inch rounds with a biscuit cutter.
5
5, Lightly grease a large cast-iron skillet and arrange cut biscuits in a single layer. Give them a little breathing room, because they'll rise quite a bit in the oven. Depending on the size of your skillet, you may need to bake in two batches or bake some of the biscuits on a separate baking sheet. My skillet is about 8 inches in diameter and doesn't quite fit all of the biscuits, so I bake in two batches.
6
6. Bake at 450 F for 13-16 minutes until biscuits are lightly browned. Serve warm with butter and a bit of honey. They're also great with chili or pulled pork. I love to use them for pulled pork sliders!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1-1/2 cup Flour, Divided, 3/4 cups Cornmeal, 4 teaspoons Baking Powder, 1/4 teaspoons Baking Soda, and more.

Yes, Skillet Herbed Cornbread Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Skillet Herbed Cornbread Biscuits

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