Cornmeal Biscuits Recipe
Cornmeal Biscuits Recipe photo by Taste of Home
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Cornmeal Biscuits Recipe

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This is an old Southern biscuit that has been in the family for years. The texture is slightly different but is still great. —Maxine Reese, Candler, North Carolina
Featured In: Biscuits
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:13 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 13 servings


  • 1-1/2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup shortening
  • 3/4 cup sour cream
  • 1 egg
  • 4 teaspoons butter, melted

Nutritional Facts

1 each: 153 calories, 8g fat (3g saturated fat), 29mg cholesterol, 219mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 3g protein.


  1. In a large bowl, combine the first six ingredients. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine sour cream and egg; add to dry ingredients just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
  2. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Brush with butter. Bake at 425° for 8-12 minutes or until golden brown. Serve warm. Yield: 13 biscuits.
Originally published as Cornmeal Biscuits in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p125

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HighDee215 User ID: 7318317 110901
Reviewed Aug. 5, 2013

"They taste more like cornbread than biscuits but they are tasty. I am definitely making these again."

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