Easy Cornmeal Biscuits with Orange Butter Recipe
Delight in the crispy, buttery goodness of easy-to-make cornmeal biscuits topped with sweet orange butter. A perfect treat for any meal.
Servings: 12 biscuits
Calories: 281kcal
Ingredients
Cornmeal Biscuits Ingredients:
- 1¾ cups all-purpose flour
- ⅔ cup cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup cold unsalted butter cut into cubes
- 1½ cups buttermilk
Orange Butter Ingredients:
- ½ cup unsalted butter at room temperature
- 3 tablespoons orange marmalade
- 2 tablespoons powdered sugar
Instructions
Cornmeal Biscuits Directions:
- 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.
- 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.
- 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.
- 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.
- 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. Beat with an electric mixer until light and fluffy.
- Serve the cornmeal biscuits hot, and top with the orange butter! Enjoy!
Notes
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.
Leftover cornmeal biscuits are delicious the next day. 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
If you don't have a food processor, you can use a pastry cutter or your hands to cut the butter. You can also freeze the butter and grate it 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.
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.
Nutrition
Calories: 281kcal | Carbohydrates: 29g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 135mg | Potassium: 196mg | Fiber: 1g | Sugar: 8g | Vitamin A: 525IU | Vitamin C: 0.2mg | Calcium: 88mg | Iron: 1mg
