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Cornmeal Biscuits

Updated on September 8, 2017
Carb Diva profile image

Exploring food facts, folklore, and fabulous recipes... one ingredient at a time.

You can please some of the people some of the time, and all of the people all of the time, but you cannot please all of the people all of the time.

— Abraham Lincoln

Well, at least I try.

I'm leafing through all of my recipes (cookbooks, card file, and documents on my laptop) in preparation for our Thanksgiving dinner menu. Most of the components of the dinner are pretty straight forward--turkey, gravy, potatoes, cranberry "stuff" (it doesn't seem to matter what I do with that bag of frozen red orbs).

But there is one area of controversy -- the bread. One member of our family likes dinner rolls, another loves biscuits, and a third has requested corn bread. Yes, as Carbdiva I could do all three, but I'm not sure our waistlines really need all three kinds of bread on our table.

Soooo, is there some way to combine all three ideas into one delicate piece of bready delight to satisfy all of my family?

I think so.

And here's what I did.

Cast your vote for Cornmeal biscuits

Cook Time

Prep time: 1 hour 20 min
Cook time: 10 min
Ready in: 1 hour 30 min
Yields: about 2 dozen


  • 2 tsp. active dry yeast
  • 1/4 cup warm water
  • 2 cups buttermilk
  • 4 cups all-purpose flour
  • 1 cup corn meal
  • 1 tablespoon baking powder
  • 1 tsp. baking soda
  • 2 tsp. salt
  • 3 tablespoons sugar
  • 3/4 cup shortening


  1. In a small bowl, dissolve yeast in warm water. Let stand 5 minutes or until foamy. Add to buttermilk and set aside.
  2. In a large mixing bowl, combine flour, baking powder, baking soda, salt, and sugar. Cut in shortening with pastry blender until mixture resembles coarse crumbs. Stir in yeast/buttermilk mixture and knead just to bring together, about 5 or 6 times.
  3. On a lightly-floured surface, pat dough out to 1/2-inch thickness. Cut out biscuits with a 2-inch round cutter. Place on a lightly greased baking sheet. Biscuits should be almost touching.
  4. Cover and set in warm, draft-free place for 1 hour or until doubled in size. Preheat oven to 425 degrees F. Bake biscuits for 10-12 minutes or until browned.

© 2013 Linda Lum


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    • Carb Diva profile image

      Linda Lum 4 years ago from Washington State, USA

      Jackie Lynnley - I hope you like them. I got the idea from a biscuit that my mom used to make years ago. They were baking powder biscuits but also contained a bit of yeast. I think she called them angel biscuits.

    • Jackie Lynnley profile image

      Jackie Lynnley 4 years ago from The Beautiful South

      This is really interesting, I will have to try it, thank you! ^

    • Carb Diva profile image

      Linda Lum 4 years ago from Washington State, USA

      Silva - Please get back to me after you've tried it.

    • Silva Hayes profile image

      Silva Hayes 4 years ago from Spicewood, Texas

      Wow, this recipe has a lot going for it. I love making yeast rolls, we all love cornbread, and I like cooking with buttermilk. I will definitely save this one and give it a try.