Honey Butter Cornbread Biscuits
These easy Honey Cornmeal Drop Biscuits combine the tenderness of a buttermilk biscuit with the lightly crisp texture and flavor of cornmeal. A little honey adds just enough sweetness, and because they're scoop-and-bake biscuits, there's no rolling, folding, or cutting required.
Servings: 12 biscuits
Calories: 155kcal
Equipment
- Medium scoop cookie or ice cream scoop
- Pastry brush or folded corner of paper towel
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup fine cornmeal
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter very cold and grated or cut into small cubes
- 3 tablespoons honey
- ¾ cup cold buttermilk
- 1 large egg for egg wash
- 1 tablespoon water for egg wash
Instructions
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
- Add the all-purpose flour, cornmeal, baking powder, baking soda, and kosher salt to a large mixing bowl and whisk until well combined.
- Add the cold grated or cubed butter and toss to coat it in the flour mixture. Use your fingers in a snapping motion to rub the butter into the dry ingredients until no large pieces of butter remain.
- Drizzle the honey over the flour and butter mixture. Use a fork to mix the honey into the mixture until evenly distributed. It should have a coarse cornmeal-like texture with just a few small pieces of butter remaining.
- Add the cold buttermilk and use a large silicone spatula to gently mix just until you have a cohesive, soft dough. Avoid overmixing.
- Use two spoons or a medium cookie or ice cream scoop to portion the dough onto the prepared baking sheet. You should get about 12 biscuits.
- Whisk together the egg and 1 tablespoon water. Lightly brush or dab the tops of the biscuits with the egg wash.
- Bake at 425°F for 12 to 15 minutes, or until the biscuits are golden on top and a toothpick or skewer inserted into the center of a biscuit comes out clean.
- Allow the biscuits to cool on the baking sheet for about 5 minutes before serving.
- Serve warm with butter, honey, or your favorite homemade jam.
Notes
- Use fine cornmeal rather than coarse cornmeal for the most tender biscuits. Coarse cornmeal will give the biscuits a noticeably grittier texture.
- Keep the butter and buttermilk cold until you're ready to use them. Cold ingredients help keep the biscuits tender.
- Mix only until the dough comes together. Overmixing can make drop biscuits dense or tough. The dough does not need to be perfectly smooth. A slightly rough, shaggy texture is exactly what you want.
Nutrition
Calories: 155kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 256mg | Potassium: 48mg | Fiber: 1g | Sugar: 4g | Vitamin A: 197IU | Vitamin C: 0.03mg | Calcium: 66mg | Iron: 1mg
