If you have never had Cornmeal Biscuits you are in for a real treat! And, if you have never had Orange Butter, oh my goodness, you don’t know what you are missing. But, put them together and try to imagine just how delicious 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!
And, it gets even better because, besides the incredible texture and taste of these super-delicious biscuits, the next best thing is they are oh so easy to make! Yes, believe it or not, because Cornmeal Biscuits are drop biscuits, all you have to do is mix everything together in a bowl and drop them on a baking sheet. No kneading, no flour all over your countertops, no sticky dough everywhere, Cornmeal Biscuits are super-simple to make. And the Orange Butter, well, it practically makes itself…
Oh, by the way, for those of you that are wondering what to do to treat Mom on Mother’s Day, a little birdie told me she would love, love, love to have Cornmeal Biscuits with Orange Butter for breakfast or brunch. Or, if you really want to surprise her, how about breakfast in bed that morning? After all, she deserves it!
If you like this biscuit recipe, you also might want to check out my Sweet Potato Biscuits with Cranberry Aioli recipe. And, if you like cornbread, check out my Old-Fashioned Southern Cornbread or Mexican Jalapeno Cornbread recipes!
Need even more ideas, check out my easy 32 Mother’s Day Breakfast and Brunch Recipes!
So now that we have established that Cornmeal Biscuits and Orange Butter are super-delicious and super-simple, here is what you will need to make the biscuits: all-purpose flour, cornmeal, sugar, baking powder, salt, butter, and buttermilk.
For the Orange Butter, you will need butter, orange marmalade, and powdered sugar.
When you have gathered your ingredients and are ready to make these yummy 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 little more flour, about a tablespoon at a time.
Spray the inside of a 1/4 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 silicon 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 mixer and beat until the mixture is light and fluffy.
Serve the Cornmeal Biscuits hot, and top with Orange Butter! Enjoy!
Leftover Cornmeal Biscuits are also delicious the next day reheated in a 350 degree F oven for about 10 minutes and they freeze well too.
| Prep Time | 10 minutes |
| Cook Time | 14 Minutes |
| Servings | biscuits |
- 1-3/4 cups all-purpose flour
- 2/3 cup cornmeal
- 2 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter frozen
- 1-1/2 cups buttermilk
- 1/2 cup unsalted butter at room temperature
- 3 Tbsp Orange Marmalade
- 2 Tbsp powdered sugar
Ingredients Cornmeal Biscuits Ingredients:
Orange Butter Ingredients:
|
- 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 1/4 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 silicon baking mat.
- Bake the biscuits for 12-14 minutes or until lightly browned on top.
- 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!
*No buttermilk, no problem! Simply mix 1-1/2 Tbsp of lemon juice or vinegar with 1/1/2 cups of whole milk and let it sit for 5 minutes.
Leftover Cornmeal Biscuits are also delicious the next day reheated in a 350 degree F oven for about 10 minutes and they freeze well too.
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!