Description
These Honey Cornmeal Biscuits combine the rustic, slightly crunchy texture of cornmeal with the natural sweetness of honey for a delicious twist on classic biscuits. Perfectly golden and tender, they make a delightful breakfast treat or a charming side for any meal.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup honey
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup milk
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Mix dry ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt until well combined.
- Cut in butter: Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the mixture until it resembles coarse crumbs.
- Add honey and milk: Stir in the honey until evenly distributed. Gradually add the milk while stirring gently, just until the dough comes together and is slightly sticky. Do not overmix.
- Shape biscuits: Turn the dough out onto a lightly floured surface and gently knead it a few times. Pat the dough into a 1-inch thick rectangle. Use a biscuit cutter or a glass to cut out biscuits, placing them on the prepared baking sheet.
- Bake: Bake the biscuits in the preheated oven for 12-15 minutes or until golden brown on top.
- Cool and serve: Remove biscuits from the oven and let them cool slightly on a wire rack before serving warm, perhaps with extra honey or butter.
Notes
- For a dairy-free version, substitute milk with almond or oat milk and use a dairy-free butter alternative.
- Do not overwork the dough to keep the biscuits tender and flaky.
- Honey adds both sweetness and moisture, enhancing the cornmeal’s flavor, but you can adjust amount to taste.
- If you don’t have a biscuit cutter, use a sharp knife to cut the dough into squares.
