These cornbread cheddar biscuits put a delicious twist on a classic, making them perfect for breakfast, brunch, or as a side for any meal.
Type of Cuisine:
American
Prep Time: 20 minutes.
Cook Time: 25 minutes
How Many Servings?
15 pieces 2 inches square biscuits
Table of Contents
Cornbread Cheddar Biscuits are a savory treat that brings together the rich flavors of yellow cheddar and cornmeal into light, fluffy, and flaky perfection. These biscuits are ideal for anyone who loves the comforting taste of bread and dough. With minimal sugar, they lean towards a savory profile, but you can easily adjust the sweetness—double the sugar or drizzle honey on top for a touch of indulgence. Whether served warm or at room temperature, these biscuits will surely be a crowd-pleaser.
For the ultimate biscuit texture, keep your butter and buttermilk cold until mixing. Chilled ingredients are the secret to achieving that tender, flaky consistency. Remember, gentle handling of the dough is key to creating those irresistible layers. Ready to bake? Let’s get started!
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. For variations in flavor, experiment with other cheeses, like Monterey Jack or Gruyère.
- 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 Cornbread Cheddar Biscuits
The way you shape your biscuits not only affects their appearance but also their texture. Here are some creative options to try:
- Biscuit or Cookie Cutter: This classic method gives you perfectly round, layered biscuits that rise into beautiful, flaky towers.
- Drop Biscuits: To create a rustic, homemade look, drop spoonfuls of dough onto your baking sheet. This quick method produces biscuits with a charming, bumpy texture.
- Muffin Tin: Grease a muffin tin and press the dough inside for uniformly round biscuits with a crispy exterior and a soft, fluffy center.
- 13×9 Pan: Prefer pull-apart biscuits? Place the rounds so they’re touching in a 13×9 baking pan. They’ll bake into soft-sided biscuits with a golden crust on top.
- Hand-Shaping: Get hands-on by shaping the dough into rounds yourself. It won’t be as uniform, but it adds a personal touch that is perfect for a cozy, homemade feel.
Whatever your method, the dough’s thickness is key to great biscuits. Aim for 1 to 1 ½ inches thick to achieve the perfect height and texture. Pick your favorite shaping style and get baking!
Common Biscuit Baking Mistakes (and How to Fix Them)
Preventing Overmixing
- Mix Lightly: Stir the dough just until the ingredients come together. Overmixing leads to tough biscuits.
- Skip Kneading: Handle the dough gently—kneading isn’t necessary and can make biscuits dense.
Adjusting Dough Consistency
- Add Liquid Gradually: If the dough is too dry, mix in a tablespoon of buttermilk or milk at a time until it comes together.
- Chill for Better Texture: Refrigerate the dough for 15–30 minutes before rolling and cutting for a softer, more workable dough.
Troubleshooting Baking Issues
- Flat Biscuits? Check your baking powder—it may be expired. Replace every six months for a reliable lift.
- Dry Biscuits? Shorten the baking time or add a bit more butter or buttermilk for extra moisture.
- Metallic Taste? Measure baking powder and soda carefully—too much can create this unpleasant flavor.
- Burnt Bottoms? Use a light-colored baking sheet or line it with parchment paper. If your oven runs hot, check the temperature with an oven thermometer.
Thanksgiving Side:
These homemade cornbread cheddar biscuits are ready to shine at your Thanksgiving table. They pair wonderfully with traditional dishes like:
- Stuffing: The earthiness of the stuffing and the sharpness of the cheddar in the biscuit make for a delightful combo.
- Whole Turkey: A bite of succulent turkey followed by a piece of the biscuit? Yes, please!
- Mac and Cheese: The creaminess of mac and cheese next to the crumbliness of the biscuit is a texture lover’s dream.
- String Beans: The fresh crunch of string beans contrasts beautifully with the softness of the biscuits.
- Cranberry Relish: The tartness of the cranberry and the savory biscuit create a flavor profile that dances on the tongue.
Preparation
Preheat your oven to 350°F. Whisk together the all-purpose flour, yellow cornmeal, sugar, baking powder, and salt in a large bowl. Fold in the shredded cheddar cheese and chives, stirring until everything is evenly combined.
Cut the cold, unsalted butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Create a well in the center and pour in the buttermilk. Gently stir until the dough just comes together, being careful not to overmix—this ensures tender, flaky biscuits!
Turn the dough out onto a lightly floured surface. Roll or pat it into a 10-by-2-inch rectangle. Fold the dough in half lengthwise to create layers, then gently roll it out again into a 10-by-1-inch rectangle. This folding technique helps create flaky, buttery layers in your biscuits!
Use a floured biscuit cutter to cut out the biscuits and place them on a parchment-lined baking sheet, leaving a little space between each one. Sprinkle the tops with the remaining cheddar cheese and chives for an extra burst of flavor and a golden, cheesy finish!
Bake the biscuits in the preheated oven for 10 minutes, then rotate the pan for even baking. Continue baking for another 15 minutes or until the biscuits turn a beautiful golden brown. Let them cool slightly before serving. Enjoy the cheesy, flaky goodness!
Remove the biscuits from the oven and let them cool slightly before serving. Savor their warm, cheesy goodness—perfect for any meal or as a snack on their own!
Savory and fluffy, these easy homemade cornbread cheddar biscuits are a cheesy delight, perfect for pairing with any meal or enjoying as a stand-alone treat.
Type of Cuisine:
American
Prep Time: 20 minutes.
Cook Time: 25 minutes
How Many Servings?
15 pieces 2 inches square biscuits
Ingredients:
Adjust Servings
| 2 cups all-purpose flour | |
| 2 cups yellow cornmeal | |
| 2 tablespoons sugar | |
| 1 tablespoon baking powder | |
| 2 teaspoons salt | |
| 2 sticks unsalted butter (1 cup cut into small cubes and kept cold until ready to be used) | |
| 1 ½ cup buttermilk | |
| 4 oz shredded yellow cheddar cheese (plus an extra one oz for topping) | |
| 2 tablespoons chopped chives (extra one tablespoon for topping) |
Preparation
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.
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