Homemade Cornbread Biscuits (3 Ways)
View original ↗
Sally's Baking Addiction · by Sally★ 4.8

Homemade Cornbread Biscuits (3 Ways)

NUTRITION · PER SERVING65M COOK
CAL 11%·PRO 12%
CARBS 21G39% OF CAL
2G FIBER5G SUGAR13G OTHER
FAT 12G51% OF CAL
6G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Buttery cornbread biscuits with the tender layers of classic biscuits and subtle corn sweetness. Tall and golden, perfect alongside soups, chili, or for breakfast.

sidesouthernbaked good
View the full recipe on Sally's Baking Addiction →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 15
  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled), plus more as needed for hands and work surface
  • 3/4 cup (105g) fine or medium-ground yellow cornmeal*
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, cubed and very cold*
  • 3/4 cup (180ml/g) buttermilk, cold (plus more for brushing)
  • 3 Tablespoons (63g) honey (or pure maple syrup, if making the maple bacon version)
  • 1 jalapeño pepper, seeded and diced
  • 1 cup (113g/4oz) freshly shredded sharp cheddar cheese
  • 6 slices bacon, cooked, cooled, and crumbled/chopped
  • 2 Tablespoons (28g) unsalted butter, melted
  • 1 Tablespoon (21g) honey (or pure maple syrup, if making the maple bacon version)
  • flaky sea salt
PREP
45M
SODIUM
382MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.