Quick and Easy Cheddar Cornmeal Biscuits

Does anyone else crave warm homemade bread when you know you really needed to have started warm homemade bread 2 hours earlier to actually be enjoying it at that moment?  Ya, me too.  That’s why it’s really nice to have some quick savory bread recipes in your kitchen arsenal that you can whip up in a hurry!  For me, some of my go-to’s are my Ham and Cheddar Waffle Bread (easy batter, cooked in the waffle iron!), and my Soft and Fluffy One-Hour Dinner Rolls.   Now these super easy Cheddar Cornmeal Biscuits are on the list, too.  The mix up so fast, and in one bowl, don’t require any rolling or cutting, and can be on the table in under 30 minutes.  They’re a perfect side-dish for a cozy pot of chilli, soup, or stew, or see further into this post how I love to slice them for savory breakfast sandwiches, too.     Try these and your carby bread cravings can be satisfied in no time!

To start, combine some flour, cornmeal, baking powder, sugar, and salt.

Cornmeal Rolls_Dry Ingredients

Add some cubed butter (use real butter!)

Cornmeal Rolls_Butter Cubes and Dry Ingredients

And cut it in until the dough is crumbly.  For things like this, I usually just use my hands to crumble the butter.  Just kind of smash everything in between your fingers until you have little pebble-sized pieces of butter throughout.  Be careful not to over-smash.  You need small pieces of butter to create steam pocket in the dough and get nice fluffy biscuits.

Cornmeal Rolls_Crumbled

After it’s crumbled, add in some grated cheese.

Cornmeal Rolls_Grated Cheese

and then gently fold in a little milk to bring it all together.  The dough is quite wet, but if you feel like it’s too wet, you don’t have to add all of it.  Just keep in mind these are drop biscuits, so it’s okay if the dough is loose, it’s just spooned onto the baking sheet.

Cornmeal Rolls_Butter Wet Dough

Drop the biscuits onto an un-greased baking sheet (or a silicone baking mat or parchment works great)

Cornmeal Rolls_Pre Bake

and bake until puffed and golden.  These biscuits are really soft and delicate so they work great as a side dish along side a soup or chili.  Or one of my favorite things to do is split them open and fill with scrambled eggs and a little sliced turkey sausage for a yummy breakfast-for-dinner sandwich.

Cornmeal Drop Biscuits from Our Best Bites

For homemade biscuits that can be on the table from start to finish in under 30 minutes, these should be a go-to in your kitchen!

Easy Cornmeal Drop Rolls from Our Best Bites

Try these with one of our favorite Soups or Chili Recipes:

Split Pea Soup
Baked Potato Soup
Creamy Tomato Soup
Smokey Bean Soup with Ham and Bacon
Chipotle Chocolate Chili
Creamy Corn Chowder

 

 

 

If you love easy biscuits, here’s a couple more you should check out!
Cat Head Biscuits
Buttermilk Cheddar Biscuits

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19 comments

  1. Yum!! I love cheddar biscuits!!! Any clue on how to turn these into a copycat of Red Lobster’s?? LOL

    1. Google “Copy Cat Red Lobster biscuits” and you should come up with several options. I’ve tried a version that uses Bisquick that was surprisingly good. = )

  2. I grew up with “cheddar cheesy biscuits” just like these and I love how quickly you can throw them together! Will definitely add in some cornmeal next time.

  3. JUST yesterday I was searching your blog for a good use for my cornmeal. These are going to be made very soon! Thanks!

  4. These are perfect. I made them with soup for lunch today and they really hit the spot–warm, moist, and tasty. Thanks for the simple, from-scratch recipe. I’ve tried other recipes like this that use Bisquick, but they were never as good as these, and I never keep Bisquick on hand. This one’s a keeper. I’ll be using it a lot.

  5. What lovely fluffy biscuits. I do put cheese in mine sometimes, but never cornmeal. I am liking that idea—a lot. These biscuits would go well some of the wonderful soups you have had on your site.

  6. These were great! I got just over a dozen little cheese biscuits. Perfect side dish to my dinner tonight. Needed something simple. Thanks!

  7. I made these to go with chicken noodle soup for Sunday dinner and they were delicious. I used some rye flour because I love cornmeal and rye together, and my husb ate SIX before he was done. The little crunch from the cornmeal is so different and so addicting. This recipe is a winner and definitely on the short list for my family Christmas party in a few weeks. Thanks!

  8. I made these tonight. They were good, though not as flavorful as I expected and a little flat. I’m sure I did something wrong – but I haven’t made a ton of homemade biscuits and I’m not sure what I did wrong!

  9. We, my 7 year old, made these last night. They were good! This recipe is going into my recipe book. Thanks!

  10. I made these for dinner tonight, the idea of cornmeal and cheddar in biscuits was too intriguing not to try! They were wonderful, but I had to reduce the heat to 350 and cover my biscuits with foil after 10 minutes so they wouldn’t burn. Next time I’m just going to start with 350. They turned out great though! Next time I’m going to try 1 C flour and 1 C cornmeal, just to see how they turn out.

  11. These biscuits are soooo good, perfect just the way they are!! We had them with chili (the 400 calories with OBB chili!) and my husband called them the best biscuits he’s ever had!! Delicious!!

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