Easy Cornmeal Biscuits with Orange Butter

Why you’ll love this recipe!

1. Because they are drop biscuits, they are the easiest biscuits ever; no rolling pins or fancy techniques needed.
2. The orange butter takes these old-fashioned homemade biscuits over the top. They are sweet, tangy, and downright irresistible.
3. Make ahead-friendly – The cornmeal biscuits and orange butter can be prepped beforehand!

Ingredients and easy substitutions

Below are my notes (including substitutions) for the main ingredients. The recipe card below provides a complete list of all ingredients and measurements.

• Flour & cornmeal – The perfect mix of structure and texture. Use stone-ground cornmeal for a heartier bite.
• Cold butter – Key for flaky biscuits! Keep it chilled and cut into small pieces before mixing.
• Buttermilk – Helps create a soft, tender biscuit. No buttermilk? Make a quick substitute by mixing one tablespoon of vinegar or lemon juice with one cup of milk and letting it sit for five minutes.
• Baking powder – Ensure your biscuits rise beautifully.
• Orange marmalade – Adds fresh, bright citrus flavor to the butter. If you don’t have orange marmalade, try substituting apricot, peach, or strawberry preserves.
• Powdered sugar – Balances the tartness of the marmalade.

How to make the best Cornmeal Biscuits and Orange Butter

1. Preheat the oven to 450°F and prepare your baking sheet by greasing it, or lining it with a piece of parchment paper or a silicone baking mat.
2. Add the dry ingredients—flour, cornmeal, baking powder, and salt, to the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Then add the cold butter. Pulse a few times until the mixture resembles coarse crumbs.
3. Pour this mixture into a medium-sized bowl and add the buttermilk. Stir until the mixture just comes together. Do not overmix, 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.

4. Spray the inside of a quarter cup measuring cup with non-stick cooking spray and use it to scoop out your biscuits. Drop the biscuits about an inch apart onto your prepared baking sheet.
5. Bake the biscuits for 12-14 minutes or until lightly browned on top.

6. While the biscuits are baking, combine the softened butter, orange marmalade, and powdered sugar in a small bowl. Beat with an electric mixer until light and fluffy.
7. Serve the cornmeal biscuits hot, and top with the orange butter! Enjoy!

Serving and menu suggestions

Cornmeal drop biscuits are incredibly versatile and go well with just about anything! Here is how I like to serve them hot from the oven:

🥓 Classic Southern breakfast: Pair them with my Cottage Cheese Egg Bake, Cast Iron Breakfast Skillet, Sausage Gravy, or add a slice of Glazed Ham for a grab and so breakfast.
🍯 Sweet and simple – Drizzle with Hot Honey, regular honey, or serve with my homemade Blackberry Jam.
🍗 Savory side – Great alongside my Southern Fried Chicken, Oven Baked Baby Back Ribs, or a bowl of Salsa Verde Chicken Chili.

Recipe variations and twists

• Cheesy Biscuits – Add a half cup shredded cheddar cheese to the dough for a savory twist and serve with Garlic Herb Butter.
• Spicy Kick – Stir in a pinch of cayenne or chopped jalapeños for a bit of heat.

Storage, reheating and freezing tips

• Leftover cornmeal biscuits are delicious the next day. Simply reheat them on a baking sheet in a preheated 350°F oven for about 10 minutes.
• Store leftover biscuits at room temperature in an airtight container for up to two days.
• Store the orange butter in the fridge in an airtight container for up to a week.
• Reinvent leftovers by splitting and filling them with eggs, cheese, and bacon, smothering them with sausage gravy, or splitting them and layering them with sweetened whipped cream and fresh strawberries for a quick dessert.
  

Recipe FAQs

Pro tips for perfect results every time

• If you don’t have a food processor, you can also use a pastry cutter or your hands to cut the butter in. Or, you can freeze the butter and grate it in using a box grater.
• Drop biscuits should be light and tender, not dense. Make sure you:
  Don’t overmix—stir just until combined. Use cold butter—it creates steam pockets for a lighter texture. And measure your flour and cornmeal correctly—spoon it into the measuring cup and level it off (don’t pack it in).
• The orange butter makes a fabulous hostess gift packaged in a cute jar with a bow.

More Southern biscuit and other savory quick bread recipes

If you like easy bread recipes like I do, be sure to check out these quick and easy favorites:

Final thoughts

These Cornmeal Biscuits with Orange Butter are the perfect combination of rustic and refined—hearty, buttery biscuits with a sweet, citrusy topping that will have you reaching for seconds. Whether you’re serving them for breakfast, brunch, or as a side for dinner, they’re guaranteed to impress.

⭐ ⭐ ⭐⭐⭐ Did you make this recipe? I’d be thrilled to hear what you thought! Did you add your own twist or have a tip to share? Drop a comment below—I read every one—and don’t forget to leave a star rating. Your feedback not only makes my day but also helps others find and perfect this recipe.

Thanks for stopping by Grits and Pinecones! Your visit means the world to me. I hope you’ll swing back soon for more Southern-inspired goodness. 💛

Happy baking! 🍊🥰