This easy cornmeal biscuit recipe is made with simple ingredients and a touch of honey for a delicious corn flavor. These drop biscuits are ready in just 25 minutes.
The result is tender homemade cornbread biscuits that are perfect with chili, soups, stews, or almost any comfort food dinner.
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Featured Comment by ANon:
⭐⭐⭐⭐⭐"Wow! Delicious recipe and one that will hopefully be used for years to come!"
📝 TL — Recipe Summary
- What: Homemade cornbread biscuits for chili, soups, stews, or almost any comfort food dinner.
- Why: An easy recipe for cornmeal drop biscuits with honey and simple pantry ingredients on the table in 25 minutes.
- How: Mix the ingredients, form drop biscuits, and bake in a preheated oven for 12–14 minutes until browned and tender.
🌽 Ingredients
- Cornmeal: Yellow or white.
- Flour: All-purpose flour.
- Honey
- Milk: Regular milk or buttermilk.
- Pantry ingredients: Baking powder, baking soda, salt, and butter.
👨🍳 Quick Overview: Cornmeal Biscuits
1. Mix cornmeal, flour, baking powder, baking soda, and salt. Cut in cold butter.
2. Combine warmed honey and milk. Add to the dry ingredients and mix just until combined.
3. Bake — Form drop biscuits on a prepared tray. Bake at 425°F (400°F convection) for 12–14 minutes, until golden.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
👍 Cornmeal Biscuit Options and Variations
- Flour: All-purpose flour works best. Whole wheat flour with cornmeal can make the biscuits dense.
- Honey: Adds sweetness and brings out the corn flavor.
- Milk or buttermilk: Regular milk works well, but buttermilk makes the biscuits fluffier.
- Finishing: Brush the tops with melted butter before or after baking.
- Add-ins: Try cheddar cheese, jalapeños, or chives.
✅ Pro Tip: To make a buttermilk substitute, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5–10 minutes.
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🤔 Why Are My Cornmeal Biscuits Flat?
- Oven temperature: Start with a fully preheated oven. If your oven runs cool, check it with an oven thermometer.
- Dough texture: The dough should be slightly sticky. If too wet, add a little flour; if too dry, add a splash of milk.
- Baking powder: Old baking powder loses its strength and can prevent the biscuits from rising.
🍽️ Serving Cornbread Biscuits
Serve these cornbread biscuits warm with butter or honey. They are especially good with chili, soups, stews, and other comfort food dinners.
Try them with Crock Pot Chili, Beef Stew or Beef Barley Soup.
❄️ Storage and Reheating
- Room temperature: Store in an airtight container for 1–2 days.
- Refrigerated: Up to 7 days.
- Frozen: 2–3 months.
- Reheating: Use the oven or air fryer for crisp edges. The microwave works but makes the biscuits softer.
❓ FAQs
Yes. Pat the dough about 1 inch thick, cut into 2- to 2½-inch rounds, and bake as directed. They will be taller and more uniform than drop biscuits.
Somewhat. Flour provides the structure, so too much cornmeal can make the biscuits dense and crumbly. I don’t recommend making them with all cornmeal.
📚 Related Recipes
📖The Recipe Card
Cornmeal Biscuits (Easy Cornbread Biscuits)
Video Slideshow
Ingredients
- 1½ cup all-purpose flour
- ½ cup cornmeal, yellow or white
- 1 tablespoon aluminum-free baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons butter, cold
- ¾ cup milk or buttermilk
- 2 tablespoons honey
Step-by-Step Instructions
- Preheat oven to 425°F (400°F convection).
- Combine 1½ cups flour, ½ cup cornmeal, 1 tablespoon baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt. Cut up or shred ½ stick (4 tablespoons) of cold butter. Cut the butter into the flour mixture with a fork or pastry blender
- In a separate bowl, add 2 tablespoons of honey to ¾ cup of milk. Mix well. Honey dissolves better if warmed slightly.
- Add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix.
- Prep a baking sheet with a good coating of PAM cooking spray or parchment paper. Make 8 drop biscuits.
- Bake until golden brown, about 12–14 minutes.
Recipe Notes
Pro Tips:
Buttermilk will give a fluffier texture. Make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk, then rest for 5–10 minutes before use. Dough should be slightly sticky, not dry. Add a touch more flour or milk if needed. Use aluminum-free baking powder to avoid an aftertaste. Bake until the tops are golden brown – that’s your true endpoint. See the troubleshooting section in the post if your biscuits come out flat. Storage: wrap in plastic or foil. Room temperature for 2 days, refrigerated for up to 7 days, frozen for 3 months.Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor’s Note: Originally published January 21, 2018. Updated with refreshed photos and improved recipe instructions.
Mary Whittier says
I have buttermilk cornbread mix… can I use that and omit the baking powder?
Dan Mikesell AKA DrDan says
Hi Mary,
Welcome to the blog.
I doubt if just omitting the baking powder is correct. Most mixes are "complete" and only need a liquid of some type—usually milk and occasionally an egg depending on the mix. There may be instructions for cornbread muffins on the package.
Dan
Laura says
These were easy to make and turned out great. We make cornbread regularly and this was a nice change.
Michelle says
I just have to applaud your listing the amount of the ingredient in the directions!!! I don't understand why more people don't do this. I like to measure and add at the same time. It just made my day that you did that! Also, I have a question. If I only have corn muffin mix, not cornmeal, how much should I use of it?
Dan Mikesell AKA DrDan says
Hi Michelle,
Welcome to the blog.
I like the measurements there, so they are they. I dislike pop-ups and video-don't have them. The list goes on. But the ads stay or the blog would die ;)
About cornmeal vs corn muffin mix. Not the same, don't use it for this. It will probably have all the ingredients it needs to make muffins by itself-like flour, baking soda, etc.
Dan
ANon says
Wow! Delicious recipe and one that will hopefully be used for years to come!
Nikki says
Love it its my 2 go now and its easy to add different things like cheese green onions one of my favorites or a little Italian spice and garlic parmesan cheese
Lori says
This is the recipe I never knew I wanted but now I’ll use it often! Quick drop biscuits and cornbread, what’s not to love? Thanks!
DrDan says
Hi Lori,
Thanks for the note. It is an interesting change of pace.
Dan