Cornmeal Biscuits

Photo: Diana Rattray
Ratings (7)
  • Total: 27 mins
  • Prep: 12 mins
  • Cook: 15 mins
  • Yield: 1 dozen biscuits (12 servings)
Nutritional Guidelines (per serving)
123 Calories
8g Fat
11g Carbs
2g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These cornmeal biscuits are made with whole milk and shortening, along with cornmeal and flour. Cornmeal gives them extra flavor and texture, and they are great with chili or baked beans.

Use part butter or all butter instead of shortening if desired.


  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup yellow cornmeal
  • 1/3 cup vegetable shortening
  • 2/3 cup milk

Steps to Make It

  1. Heat the oven to 425 F. 

  2. Line a baking sheet with parchment paper or leave it ungreased.

  3. Combine the flour, baking powder, salt, and cornmeal in a mixing bowl. With a pastry blender or fork, cut in shortening until mixture resembles coarse meal.

  4. Add milk the milk to the first mixture and stir just until dry ingredients are moistened.

  5. Knead just a few times on a floured surface, or until you have a cohesive dough. Don't overwork the dough.

  6. Pat or gently roll out about to a thickness of about 3/4 of an inch. Cut the biscuits out with a 2-inch biscuit cutter.

  7. Place on the prepared baking sheet.

  8. Bake in the preheated oven for 12 to 15 minutes.

  9. Makes about 8 to 10 cornmeal biscuits.

Reader Comments

"I used this recipe in a slightly different way... as the topping of a large pot pie. So it was a tad thinner than biscuits would be. Still, it was light and delicate, had great flavor, an appealing color, and an all-around hit. I would use it again in a heartbeat and look forward to trying the recipe as it was intended, regular biscuits. I know they'll be good." S.J.

"Fantastic! I had no shortening so I used butter, they were light , fluffy and delicious, go easy on the kneading though." Lara

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