Cornmeal Cream Biscuits

“Like corn muffins, but with a biscuit texture. Serve with butter and honey.” – April Ferre

Cornmeal Cream Biscuits

Course: Biscuits


  • 1 1/3 Cup Flour
  • 2/3 Cup Yellow Cornmeal
  • 1 Tablespoon Baking Powder
  • 1 1/2 Teaspoon Sugar
  • 3/4 Teaspoon Salt
  • 1/4 Cup Butter Cut Into Pieces & Frozen
  • 1 Cup plus 2 Tablespoons Whipping Cream


  • Preheat oven to 425 degrees.
  • Combine first 5 ingredients in medium bowl. Cut in butter until mixture is crumbly. Using fork, stir in enough cream to form a soft dough.
  • Gently knead on lightly floured surface until smooth, butter may still be in lumps, about 10 times. Pat dough out to thickness of 3/4-inch. Cut out 2-inch biscuits using floured cutter.
  • Transfer to ungreased baking sheet. Gather scraps, knead briefly and cut additional biscuits. Bake until golden brown, 15 to 18 minutes.

Recipe – Jean Hansen