If you have never had super simple Cornmeal Biscuits, you are in for a real treat! And, if you have never had super delicious Orange Butter, oh my goodness, you don’t know what you are missing.
But, put them together and try to imagine just how flavorful hot crispy Cornmeal Biscuits would be slathered with melty, citrusy Orange Butter. I can promise you after one bite; your taste buds will think they have died and gone to heaven!
Why you will love this recipe:
- Besides the incredible texture and taste of these super-delicious biscuits, the next best thing is they are oh so easy to make!
- Believe it or not, because Cornmeal Biscuits are drop biscuits, all you have to do is mix everything in a bowl and drop them on a baking sheet.
- No kneading, no flour all over your countertops, no sticky dough everywhere,
- And, the Orange Butter, well, it practically makes itself…
Here is what you will need for the biscuits:
You will need: all-purpose flour, cornmeal, sugar, baking powder, salt, butter, and buttermilk.
Here’s what you will need for the butter:
You will need butter, orange marmalade, and powdered sugar.
Here’s how to make the biscuits:
Preheat the oven to 450 degrees F.
Place the flour, cornmeal, sugar, baking powder, and salt in a medium-size bowl.
Use a fork or whisk to combine everything.
Take the stick of frozen butter and grate it into the flour mixture. Mix well.
Or, you can cut cold butter into small cubes and cut it in with a pastry blender or fork until the flour mixture resembles coarse crumbs.
Add the buttermilk and stir until the mixture just comes together. Do not over-mix or your biscuits will be tough.
If the mixture seems too dry, add a little more buttermilk, about a tablespoon at a time. If the mixture appears too runny, add a bit of flour, about a tablespoon at a time.
Spray the inside of a ¼ cup measuring cup with non-stick cooking spray and use it to scoop out your biscuits.
Drop the biscuits about an inch apart onto a greased baking sheet or a baking sheet that is lined with parchment paper or a silicone baking mat.
Bake the biscuits for 12-14 minutes or until lightly browned on top.
How to make the butter:
While the biscuits are baking, combine the softened butter, orange marmalade, and powdered sugar in a small bowl.
Use an electric mixer and beat until the mixture is light and fluffy.
Serve them hot, and top with Orange Butter! Enjoy!
Sharon’s tips:
Leftover Cornmeal Biscuits are also delicious the next day and reheated in a 350-degree F oven for about 10 minutes, and they freeze well too.
Another alternative is to split them and pop them under the broiler to toast them and add a dollop of my Pectin Free Blackberry Jam.
The orange butter is delicious on my Irish Soda Bread, Fresh Peach Bread, Sweet Potato Bread, Apple Cranberry Muffins, Zucchini Muffins, and Apple Bread.
The orange butter also makes a fabulous hostess gift packaged in a cute jar with a bow.
Related recipes:
If you like this biscuit recipe, you might also want to check out my Sweet Potato Biscuits with Cranberry Aioli Recipe and Easy Southern Cheddar Biscuits. And, if you like cornbread, check out my Old-Fashioned Southern Cornbread, Traditional Southern Cornbread, or my Mexican Jalapeno Cornbread recipes!
Need even more ideas for breakfast or brunch? Check out my easy 32 Mother’s Day Breakfast and Brunch Recipes, or all of my breakfast recipes here!
★ If you make this recipe, please consider rating it and leaving a comment. I’d love to know how you liked it!
Thank you so much for visiting Grits and Pinecones. I hope you’ll come back soon!
📋 Recipe:
Cornmeal Biscuits with Orange Butter Recipe
Ingredients
Cornmeal Biscuits Ingredients:
- 1-¾ cups all-purpose flour
- ⅔ cup cornmeal
- 2 tablespoon granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter frozen
- 1-½ cups buttermilk
Orange Butter Ingredients:
- ½ cup unsalted butter at room temperature
- 3 tablespoon Orange Marmalade
- 2 tablespoon powdered sugar
Instructions
Cornmeal Biscuits Directions:
- Preheat the oven to 450 degrees F.
- Place the flour, cornmeal, sugar, baking powder and salt in a medium-size bowl. Use a fork or whisk to combine everything.
- Take the stick of frozen butter and grate it into the flour mixture. Mix well. Or, you can cut cold butter into small cubes and cut it in with a pastry blender or fork until the flour mixture resembles coarse crumbs.
- Add the buttermilk and stir until the mixture just comes together. Do not over-mix or your biscuits will be tough. If the mixture seems too dry, add a little more buttermilk, about a tablespoon at a time. If the mixture appears too runny, add a little more flour, about a tablespoon at a time.
- Spray the inside of a ¼ cup measuring cup with non-stick cooking spray and use it to scoop out your biscuits. Drop the biscuits about an inch apart onto a greased baking sheet or a baking sheet that is lined with parchment paper or a silicone baking mat.
- Bake the biscuits for 12-14 minutes or until lightly browned on top.
Orange Butter Directions:
- While the biscuits are baking, combine the softened butter, orange marmalade, and powdered sugar in a small bowl. Use an electric mixture and beat until the mixture is light and fluffy.
- Serve the Cornmeal Biscuits hot, and top with Orange Butter! Enjoy!
can you make the dough ahead and freeze?
I’ve never frozen the dough so I can’t say for sure, but I have put together the dry ingredients and the wet ingredients and stored them separately, then mixed together when I was ready to make the biscuits.
I like cornmeal very much, even in my baking, so I’m loving these cornmeal biscuits. And the pairing with the orange butter makes them yummier!