Cornmeal Biscuits with Buttermilk (Gluten-Free)

Cornmeal Biscuits Ingredients

Ingredient Notes

Here are a few notes on some of the key ingredients to make these cornmeal biscuits. See the printable recipe card with full instructions and measurements below.

• Flour: For the best overall texture in this gluten-free version, we highly recommend opting for a high-quality gluten-free flour blend, such as Bob’s Red Mill Gluten-Free 1:1 Baking Flour. If you are not gluten-free, you can easily use regular all-purpose flour in this recipe.
• Yellow Cornmeal: The addition of cornmeal creates a delcious, tender, and crunchy mouthfeel. We love using Bob's Red Mill Gluten Free Medium Grind Cornmeal. 
• Buttermilk: Provides a characteristic tangy, rich flavor that balances the richness of the butter and complements the savory notes of the garlic and cornmeal.
• Honey: Adds just a touch of sweetness.

How To Make Cornmeal Biscuits

Here's an overview of how to make this cornmeal biscuit recipe. For complete instructions, you can jump to the recipe card.

• Step 1: Combine the dry ingredients. In a food processor, combine the gluten-free flour, cornmeal, baking powder, baking soda, garlic powder, and salt. Pulse until combined.
• Step 2: Add the cold butter. Pulse the diced frozen butter into the flour until coarse crumbs form. Transfer the mixture to a large mixing bowl.

• Step 3: Add the wet ingredients. Pour the buttermilk over the flour mixture and add the honey.
• Step 4: Bring the dough together. Mix gently with a rubber spatula until the dough is just combined.

• Step 5: Roll out the dough. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch-thick rectangle, approximately 7x6 inches.
• Step 6: Laminate the dough. To create tender, flaky layers, take one side of the dough and fold it into the center, then fold the opposite side on top of the first, just like folding a letter for an envelope. Turn the dough horizontally (a quarter turn), and gently flatten it back into a rectangle. Repeat this folding process two more times. On the last fold, turn the dough horizontally, then flatten the dough into a ¾-inch-thick rectangle, ready for cutting.

• Step 7: Cut and freeze the biscuits. Use a 2½ to 3-inch round biscuit cutter, pressing straight down and pulling straight up. Do not twist the cutter, as this prevents proper rising. Place biscuits onto a parchment-lined baking sheet and into the freezer for 20 minutes.
• Step 8: Bake cornmeal buttermilk biscuits. Brush the tops of the biscuit dough with buttermilk and bake in a preheated oven at 425°F for 18-20 minutes until golden brown. Immediately upon removing the biscuits from the oven, brush the hot tops generously with melted butter, then add a pinch of flaky sea salt. Finish with a drizzle of honey and serve warm.
  

Storage and Freezing Tips

Storage (Baked)

• Biscuits are best enjoyed warm and fresh from the oven! If you have leftovers, they will stay good at room temperature for a few days. To enjoy them again, simply reheat them briefly in the microwave until warm.

Freezing (Unbaked Dough)

This recipe is freezer-friendly!

• Long-Term Storage: Once frozen solid, transfer the biscuits to a freezer-safe bag or an airtight container. They will keep well for up to three months.
• Baking from Frozen: There is no need to thaw! Simply place the frozen biscuits on a baking sheet and bake at 425°F. Add an extra 2 to 3 minutes to the usual baking time, or until they reach 190°F.

More Biscuit Recipes

• Gluten-Free Buttermilk Biscuits
• Gluten-Free Pumpkin Biscuits with Sage and Rosemary
• Gluten-Free Biscuits and Gravy

I hope you love this cornmeal biscuit recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.

Recipe