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    Grits and Pinecones » Recipes » Bread

    Cornmeal Biscuits with Orange Butter Recipe

    April 29, 2017 by Sharon Rigsby, Updated July 22, 2020 3 Comments

    Jump to Recipe Print Recipe
    Cornmeal Biscuits with Orange Butter

    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. 

    A white serving plate with biscuits and butter topped with orange zest.

    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:

    1. Besides the incredible texture and taste of these super-delicious biscuits, the next best thing is they are oh so easy to make!
    2. 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.
    3. No kneading, no flour all over your countertops, no sticky dough everywhere,
    4. 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.

    Containers of buttermilk, flour, cornmeal, butter, and baking powder.

    Here’s what you will need for the butter:

    You will need butter, orange marmalade, and powdered sugar.

    A stick of butter, a jar of 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.

    A bowl with cornmeal, flour, sugar and baking powder.

    Use a fork or whisk to combine everything.

    Using a whisk to mix up dry ingredients including cornmeal.

    Take the stick of frozen butter and grate it into the flour mixture. Mix well.

    Grating a stick of frozen butter with a grater.

    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.

    A plastic measuring cup with a scoop of cornmeal biscuit batter.

    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.

    Nine uncooked cornmeal biscuits on a silicone baking mat.

    Bake the biscuits for 12-14 minutes or until lightly browned on top.

    Nine cooked drop biscuits on a silicone baking mat.

    How to make the butter:

    While the biscuits are baking, combine the softened butter, orange marmalade, and powdered sugar in a small bowl.

    A stick of butter, powered sugar and orange marmalade in a bowl.

    Use an electric mixer and beat until the mixture is light and fluffy.

    A small glass dish with orange butter topped with orange zest.

    Serve them hot, and top with Orange Butter! Enjoy!

    Hot biscuits on a plate with melted butter on top.

    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!

    Thank you so much for visiting Grits and Pinecones. I hope you’ll come back soon!

    A plate of cornmeal biscuits and a small bowl of orange butter.

    Cornmeal Biscuits with Orange Butter Recipe

    Sharon Rigsby
    Treat Mom to hot, crispy Cornmeal Biscuits slathered with melty, citrusy Orange Butter on Mother's Day. They are super simple to make and super delicious!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 14 mins
    Total Time 24 mins
    Course Bread, Breakfast/Brunch
    Cuisine American, Southern
    Servings 12 biscuits
    Calories 240 kcal

    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!

    Notes

    No buttermilk, no problem! Simply mix 1-½ tablespoon 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.
    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 glass jar with a bow. 

    Nutrition

    Calories: 240kcalCarbohydrates: 22gProtein: 2gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gTrans Fat: 0.01gCholesterol: 43mgSodium: 40mgPotassium: 13mgFiber: 1gSugar: 8gVitamin A: 650IUVitamin C: 0.2mgCalcium: 20mgIron: 0.7mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    1. Hyon Ro

      June 16, 2018 at 8:30 pm

      can you make the dough ahead and freeze?

      Reply
      • Gritsandpinecones

        June 16, 2018 at 8:42 pm

        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.

        Reply
    2. Nicoletta @sugarlovespices

      May 05, 2017 at 11:41 am

      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!

      Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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