Honey Cornmeal Biscuits Recipes

CORNMEAL BISCUITS

Steps:

• In a large bowl, combine the first six ingredients. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine sour cream and egg; add to dry ingredients just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Brush with butter. Bake at 425° for 8-12 minutes or until golden brown. Serve warm.

CORNMEAL BISCUITS

Steps:

• Heat oven to 400 degrees. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar. Using your fingers or a pastry cutter, cut butter into flour mixture. Using a wooden spoon, stir in 3/4 cup buttermilk until the mixture holds together.
• Line a baking sheet with parchment paper. On a lightly floured work surface, roll out dough to a 1-inch thickness. Using a 2-inch-round cookie cutter or a drinking glass, cut out eight rounds, and place on prepared parchment; discard scraps of dough. Brush tops of biscuits with remaining tablespoon buttermilk. Bake until golden and puffy, about 12 minutes. If desired, spread with butter or honey. Serve warm.

EASY CORNMEAL BISCUITS

Steps:

• Gather the ingredients. Pre-heat oven to 425 F.
• Put a metal mixing bowl in the freezer. Line a baking sheet with parchment paper or leave it ungreased.
• Take the bowl out of the freezer. Sift the flour, baking powder, salt, and cornmeal into the mixing bowl. Sifting the dry ingredients helps ensure there are no lumps clogging up the dough.
• With a pastry blender or fork, cut in shortening until mixture resembles coarse meal.
• Add milk to the first mixture and stir with a metal spoon just until dry ingredients are moistened.
• Knead just a few times on a floured surface, or until you have a cohesive dough. Don't overwork the dough.
• 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.
• Place on the prepared baking sheet.
• Bake in the preheated oven for 12 to 15 minutes.

BUTTERMILK-CORNMEAL DROP BISCUITS WITH HONEY BUTTER

Steps:

• Preheat oven to 375 degrees, with racks in upper and lower thirds. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. With a pastry cutter or your fingers, cut in 1/2 cup cold butter until mixture resembles coarse crumbs with a few pea-size pieces remaining. In a small bowl, whisk together buttermilk and 3 tablespoons honey. Add to flour mixture and stir with a fork until dough just comes together. (Dough will be slightly sticky; do not overmix.) With two large spoons, drop 10 mounds of dough, 2 inches apart, on two parchment-lined baking sheets.
• Bake until biscuits are golden, 15 to 20 minutes, rotating sheets halfway through. Transfer biscuits on parchment to wire racks and let cool. Meanwhile, in a small bowl, mix 1/4 cup butter and 2 tablespoons honey until combined. Serve honey butter with biscuits.

CHURCH'S HONEY BISCUITS

Steps:

• Preheat oven to 450°F.
• Melt butter in a small saucepan.
• Place flour, baking powder, sugar, salt, cream of tartar in a mixing bowl.
• Work in the shortening with a fork or pastry blender until the mixture resembles and feels like cornmeal.
• Pour milk into the flour mixture and mix well.
• Knead the dough about 12 to 15 times.
• Break the dough into ¼ to ⅓-cup size balls.
• Roll or pat out dough balls to ½-inch thickness.
• Place the dough pieces on a baking sheet and brush them with melted butter.
• Bake at 450°F for 10 to 12 minutes.
• While the biscuits are baking, pour the honey into the remainder of the butter and bring it to a boil.
• Remove the honey butter from the heat and set aside.
• When biscuits are done, remove them from the oven and immediately brush the tops with honey butter.

HONEY CORNMEAL BISCUITS

Steps:

• Preheat oven to 450°F.
• In large bowl, combine all ingredients until dough forms; beat 30 seconds.
• Turn dough onto surace dusted with baking mix; gently roll in baking mix to coat.
• Shape into a ball; knead 10 times.
• Roll or pat out 1/2-inch thick.
• Cut with 2-inch cutter dipped in baking mix.
• Bake on ungreased cookie sheet for 8 to 10 minutes or until golden brown.
• Serve with additional honey.