These cheddar cornmeal biscuits feature buttery layers, cheddar cheese throughout, and loads of texture thanks to the addition of cornmeal! Consider these your cornbread biscuits!
Total Time:30 minutes
1–1/2 cups all-purpose flour
½ cup ground cornmeal
3 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
½ cup unsalted butter, cold plus 2 additional tablespoons of melted butter
¾ cup shredded cheddar cheese
¾ cup milk
2 tablespoons white vinegar
2 teaspoons Italian seasoning (If desired for herb biscuits)
Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
In a large bowl, stir to combine the flour, cornmeal, sugar, salt, baking powder, and baking soda (Add in the Italian seasoning here too if you want herbed biscuits!). Use a pastry cutter or the backs of two forks to cut the butter into the dry ingredients, working quickly until pea-sized clumps exist throughout. Stir in the cheddar cheese. Pour in the milk and vinegar and use a rubber spatula to stir until a shaggy dough comes together. Do not overwork the dough.
Gently and quickly work the dough together and pat out to a 1” thick rectangle. Cut the dough into 3 equal-sized rectangles and stack them on top of one another. Gently press or roll out again to a 1” thick rectangle. Repeat the cutting and stacking process two more times and then roll out to ½-2/3” thick. Use a 1-1/2” round biscuit cutter to trim out rounds of dough. Flour the cutter well and press down straight being careful not to twist the cutter at all. Re-flour and continue cutting out until all the dough has been used. You can gather leftover piece and gently form back together to trim out more circles. Place the biscuits about ¼” apart on the baking sheet or dish. Bake in the preheated oven for about 12 minutes or until the tops are golden and the biscuits have risen. Brush with the melted butter if desired. Allow to cool slightly before enjoying and reheat in the toaster oven as needed.