Name: Cornmeal Biscuits with Orange Butter Recipe
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Ingredients: 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

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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 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.

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 also might want to check out my Sweet Potato Biscuits with Cranberry Aioli Recipe and my 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!

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