Yellow Cheddar Corn Biscuits


15 pieces 2 inches square biscuits

This savory yellow cheddar corn biscuit is light, fluffy, and super flakey. If you love bread and dough, this recipe is for you. I don’t like to make the bread too sweet, so I don’t add too much sugar. If you prefer your biscuits sweet, you can double the amount of sugar or drizzle some honey on top after it is served. You can serve these hot or at room temperature. You can still use this recipe if you want to make cornbread. Just soften the butter, add an extra half cup of buttermilk, and bake in a buttered cast iron pan.

Like any biscuit recipe, you will need to make sure you have the butter and buttermilk in the cold refrigerator until you are ready to incorporate them. You don’t want the dairy to get warm, or they won’t create a nice texture. Also, if you want the dough to be extra flakey, you should not work the dough as much as possible before baking. 

What Type of Cheese Should I Use? 

Cheddar cheese is the most iconic cheese to add to these Southern-style corn biscuits. This cheese is bright, sharp, and tastes delicious with biscuits. Cheddar adds a savory taste while making them tangier and saltier. 

Ways to Eat Yellow Cheddar Corn Biscuits 

You can eat these cheddar corn biscuits with some butter, jam, or clotted cream. If you have leftover, you can even make them into a sandwich. With these fluffy cheddar corn biscuits, you can make the ultimate breakfast sandwich. Add bacon, eggs, and cheese, or make a deli-style sandwich with ham and cheese. This snack is also the perfect Thanksgiving side. Serve these instead of boring dinner rolls or cornbread. Trust me; they will be a huge hit! 

How to Shape Biscuits?

The best way to shape your biscuits is to use a biscuit or cookie cutter. A cookie cutter will get you that perfect layered look that makes these cheddar corn biscuits a perfect tower shape.



Adjust Servings
2 cups all-purpose flour
2 cups yellow cornmeal
2 tablespoon sugar
1 tablespoon baking powder
2 teaspoon 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 cheese (plus an extra one oz for topping)
2 tablespoons chopped chives (extra one tablespoon for topping)


Preheat the oven to 350 F. Sift together all the dry ingredients, the all-purpose flour, yellow cornmeal, two tablespoons of sugar, baking powder, baking soda, and salt. Add the shredded cheddar cheese and chives.
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Add the unsalted cubes working with your fingertips and work the butter into the flour until crumbled. Make a hole in the middle, add the cold buttermilk, and work the dough until it comes together but do not overwork.
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Transfer to a floured surface. Form the dough to 10 by 2 inches high, fold it in half and use a rolling pin gently. Roll it to 0 by one inch high.
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Use a biscuit cutter to cut each one, either covered with parchment paper or silicon matt repeat until you finish.
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Add a little more of the cheddar cheese and top with more chopped chives.
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Bake for 10 minutes, rotate the tray, and bake for another 15 or until the biscuits are light brown from the bottom and top. Remove and bring to room temperature! Enjoy
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