Sweet Cornmeal Biscuits

Servings: 12 serving(s)

Prep time: 30 minutes

Total time: 50 minutes

Cooking time: 20 minutes

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Sweet cornmeal biscuits are perfect for summer. Enjoy them with your barbecue, or turn them into strawberry shortcake. Even better, serve them warm drizzled with molasses for the easiest dessert ever.

Sweet cornmeal biscuits - the most versatile bread. Serve them alongside supper, or hot with butter and molasses, or as the base of your fruit shortcake.

Some of you may have noticed that I have an affection for cornmeal. There is no shortage of recipes for cornbread on this website and even a recipe for cornbread peach cobbler but this is the first recipe on the site for cornmeal biscuits.

Every season is biscuit season in my books but they really are the star in summer. Biscuits are always delicious alongside a meal, especially a barbecue so they can sop up tasty dressings and juices.

Their real star power comes at dessert, I think. Served as the base of a fruit shortcake, perfectly textured, barely sweet biscuits (especially these lofty sweet cornmeal biscuits) are the perfect foil for fresh berries and whipped cream.

Sweet cornmeal biscuits - the most versatile bread. Serve them alongside supper, or hot with butter and molasses, or as the base of your fruit shortcake.

A simple, satisfying dessert:

I love these sweet cornmeal biscuits hot out of the oven, slathered with butter and drizzled with molasses.

These cornmeal biscuits get their added height from the addition of eggs. If you prefer your biscuits a little higher, roll the dough 1″ thick instead of 3/4″ as I suggest below.

The folding method outlined in the instructions contributes to lovely layers.

This recipe makes exactly 12 biscuits when you use a 2 1/2″ round cutter.

Biscuit tips:

  • I prefer fine cornmeal for these biscuits (corn flour) to create a finer texture.
  • You can omit the sugar if you want to serve these alongside your main dish. No need to sprinkle the sugar on top wither.
  • Want an extra lemony flavour? Add the zest of a lemon.
  • For tender biscuits handle your dough gently.

Print

Sweet Cornmeal Biscuits

Lofty cornmeal biscuits

Sweet cornmeal biscuits are perfect for summer. Enjoy them with your barbecue, or turn them into strawberry shortcake. Even better, serve them warm drizzled with molasses for the easiest dessert ever.

  • Author: Bridget Oland
Scale

Ingredients

  • 1 3/4 cups all-purpose flour
  • 3/4 cup cornmeal (fine or medium)
  • 2 Tbsp. sugar
  • 2 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 cup cold butter
  • 2 large eggs, room temperature
  • Juice of half a lemon (about 1 Tbsp.)
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1/3 cup milk
  • Additional milk for brushing on top (optional)
  • sugar for sprinkling (optional)

Instructions

  1. Whisk together dry ingredients in a large bowl.
  2. Cut in butter, using a pastry blender or two knives.
  3. In a small bowl lightly beat the eggs then stir in the lemon juice, molasses and 1/3 cup milk.
  4. Make a well in the centre of your dry ingredients and pour in the liquid mixture.
  5. Mix gently with a fork until flour is mostly incorporated.
  6. Turn out onto a lightly floured surface and gently gather and knead to incorporate the remaining flour.
  7. Gently pat into a rectangle and fold into thirds, like a business letter.
  8. Gently pat or roll into a rectangle again and fold into thirds once more.
  9. Do this once more then gently roll into a rectangle about 3/4″ thick.
  10. Cut into rounds (without twisting) and place on a parchment-lined baking sheet.
  11. Refrigerate for 15 minutes.
  12. Preheat oven to 400 F.
  13. Remove biscuits from fridge, lightly brush the tops with a little milk and sprinkle with sugar.
  14. Bake for 18-20 minutes.

Notes

This recipe makes 12 biscuits when cut with a 2 1/2″ round cutter.

Biscuits are always best eaten fresh out of the oven.

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3 thoughts on “Sweet Cornmeal Biscuits

  1. E.Vaters says:

    WOW….fantastic recipes…

  2. Heather MacLeod says:

    Hi Bridget:

    I had problems trying to print the x2 & x3 amounts. They kept reverting back to x1 recipe.
    Nice to have them printed if one desires more biscuits than just 12. I can’t wait to bake these. Hope they will be as good as they appear. Thank- you.

    1. Bridget Oland says:

      Hi Heather, What if you click on the “print” button and then select the 2x or 3x once you’re on the print screen? Will it print properly for you?

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