Easy Homemade Cornbread Cheddar Biscuits

Dive into Easy Homemade Cornbread Cheddar Biscuits with this savory yellow cheddar corn biscuit recipe. These biscuits are light, fluffy, and super flakey, making them a perfect treat for those who adore bread and dough. Using minimal sugar, I opt for a less sweet touch to my biscuits. However, if you have a sweet tooth, feel free to double the sugar quantity or drizzle some honey on top once it is served. Whether hot or at room temperature, these Cornbread Cheddar Biscuits never disappoint. Interested in making cornbread instead? No worries! Use this same recipe: soften the butter, add half a cup of buttermilk, and bake in a buttered cast iron pan.

A quick tip for those aiming for that perfect biscuit texture: Ensure your butter and buttermilk remain cold in the refrigerator until you’re ready to mix them in. Keeping the dairy ingredients chilled is crucial for achieving that ideal biscuit consistency. And for those flaky layers we all love, be gentle and avoid overworking the dough before baking.

Ingredient for your Cornbread Cheddar Biscuits:

• All-Purpose Flour: The all-purpose flour base of these biscuits provides structure and texture.
• Yellow Cornmeal: Combining cornmeal with flour imparts a subtle corn flavor and a slightly gritty texture, adding a unique twist to the classic biscuit.
• Sugar: A touch of sugar adds a hint of sweetness, complementing the savory cheddar and chives.
• Baking Powder: Baking powder is the leavening agent that creates those delightful flaky layers in the biscuits.
• Salt: Salt is essential for balancing flavors and enhancing the overall taste of the biscuits.
• Unsalted Butter: Cold, cubed unsalted butter is key to achieving that sought-after biscuit flakiness. When it melts during baking, it creates air pockets, resulting in a tender, buttery crumb.
• Buttermilk:  Adds tanginess and moisture to the biscuits, making them tender and flavorful.
• Cheddar Cheese: Shredded cheddar cheese provides a rich, cheesy flavor and contributes to the biscuits’ tenderness and melt-in-your-mouth texture. Feel free to experiment with other cheeses like Monterey Jack or Gruyère for variations in flavor.
• Chopped Chives: Chopped chives infuse the biscuits with a fresh, mild onion flavor. Some are incorporated into the batter, while extra chives are used for garnishing, adding flavor and visual appeal.

How to Shape Biscuits?

The method you choose to shape your biscuits can add a unique touch to your final product in terms of appearance and texture. Here are some ways to get creative with shaping:

1. Biscuit or Cookie Cutter: The classic approach. A biscuit or cookie cutter will give you that perfect layered look, creating cheddar corn biscuits that rise beautifully into a tower shape.
2. Drop Biscuits: If you prefer a more rustic look, simply drop spoonfuls of dough onto your baking sheet. This method is quicker and results in a bumpier, homey texture.
3. Muffin Tin: Consider placing the dough into greased muffin tins for a uniformly round and deep shape. This method allows the biscuit to take on a slightly different texture, with a crispy exterior and a soft, fluffy inside.
4. 13×9 Pan: If you’re after a softer edge on your biscuits, place the rounds touching each other in a 13×9 baking pan. As they bake, they’ll join together, creating pull-apart biscuits that are soft on the sides but have that golden crust on top.
5. Hand-Shaping: For those who want to get hands-on, you can shape the dough into rounds with your hands. It might not be as uniform as using a cutter, but it adds a personal touch.

No matter the method you choose, remember that the dough’s thickness will influence the biscuit’s final texture and height. Generally, a 1 to 1 ½ inches thickness is ideal for a classic biscuit.