Buttermilk Biscuits
Cornbread & Biscuits
Tall, flaky, buttery biscuits with layers you can peel apart. Cold butter and buttermilk are the secrets to sky-high biscuits.
Prep Time
15 min
Bake Time
15 min
Servings
10
Calories
210
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- ⅓ cup unsalted butter, melted
- 1 large egg
Instructions
- 1
Prepare
Preheat oven to 400°F (200°C). Grease a cast-iron skillet or baking pan.
- 2
Mix Dry
Combine cornmeal/flour, sugar, baking powder, and salt.
- 3
Add Wet
Stir in buttermilk, melted butter, and egg until just combined.
- 4
Bake
Pour into prepared pan. Bake 20–25 minutes until golden and set.
Baker's Notes
“The number one rule of biscuits: cold butter, cold buttermilk, and work the dough as little as possible. Every extra fold develops gluten and costs you flakiness.”
— Baker Thomas Moreau
Nutrition Facts
210
cal
8g
Protein
4g
Fat
31g
Carbs
1g
Fiber
280mg
Sodium
Tips & Tricks
- •Don't overmix the batter — a few lumps are fine and prevent tough cornbread.
- •A preheated cast-iron skillet gives the best golden crust.
- •Cold butter is the secret to flaky biscuits — freeze it and grate it in.
Reviews (5)
Easy to prepare and so delicious! Even my picky kids went for seconds. This bread has become a staple in our home.
Excellent recipe. I followed the instructions to the letter and the result was perfect. My wife loved it. The best homemade bread I've made.
Made this last weekend and my family loved it! The bread came out perfectly golden with a beautiful crust. Will definitely be making this again.
This recipe is a keeper. The Baker's Notes really helped me understand the technique. My new favourite bread to bake on weekends.
So glad I found this recipe. The instructions are clear and the result is consistently great. I've made it four times already and it's perfect every time.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
