You know buttermilk biscuits, but have you tried Cornmeal Biscuits baked in a cast iron skillet? Using yellow cornmeal gives these biscuits a delicious, slightly sweet corn flavor and a pleasant, tender crunch.
Made from simple pantry staples—flour, baking powder, salt, sugar, cornmeal, cold butter and buttermilk—these skillet cornbread biscuits come together quickly and bake up golden and crisp at the edges with a soft, buttery interior. They pair perfectly with barbecue, chili, or make a tasty base for an egg sandwich at breakfast.
I love a classic buttermilk biscuit baked in cast iron—it’s our Sunday tradition. Combining that approach with my love of cornbread led to these cornmeal biscuits, and they truly deliver: crisp edges, tender centers, and a rich buttery flavor complemented by cornmeal’s sweetness.
Why You Will Love Cornmeal Biscuits
These cornbread-style biscuits are a wonderful hybrid between a flaky buttermilk biscuit and sweet cornbread. Highlights include:
- Crisp, golden edges – baking in a cast iron skillet gives these biscuits a crunchy exterior and tender inside.
- Rich, buttery flavor – cold butter creates pockets of flakiness while cornmeal adds a subtle sweetness and texture.
- Versatile side – serve with chili, barbecue, soups, or enjoy with honey butter, jam or fresh fruit preserves.
Why a Cast Iron Skillet Works Best
Cast iron heats evenly and retains heat, producing a superior crust while keeping the center moist and fluffy. The skillet promotes even rising and browning for consistently beautiful results. If you don’t have cast iron, you can bake the biscuits on a greased or parchment-lined baking sheet—expect slightly different edges but still delicious biscuits.
To keep your skillet performing well, make sure it’s clean and seasoned before baking.
Don’t Have a Cast Iron Skillet?
You can bake these on a baking sheet instead. Grease the pan or line with parchment and follow the same baking temperature and time; the texture will be slightly different but still tasty.
Ingredients Needed for This Recipe
You’ll need these ingredients for easy cast iron Cornmeal Biscuits:
- Butter – cold, grated or cubed; cold butter creates flaky layers and crispy edges.
- All-purpose flour – the base for tender biscuits.
- Cornmeal – yellow cornmeal adds cornbread flavor and a pleasant texture.
- Baking powder – helps biscuits rise and stay light.
- Salt – balances and enhances flavor.
- Sugar – a touch of sweetness to complement the cornmeal.
- Buttermilk – cold, for flavor and tender crumb and to react with the leavening.
How to Make Cast Iron Skillet Cornmeal Biscuits
Make the Biscuit Dough
- Combine the dry ingredients – in a large bowl stir together 2 cups all-purpose flour, 1 cup cornmeal, 1 tablespoon baking powder, 1 teaspoon salt and 2 tablespoons sugar.
- Add the butter – grate or cut 1/2 cup cold butter into the dry mix, tossing until coated and the mixture resembles coarse crumbs.
- Pour in the buttermilk – add 1 cup cold buttermilk to the center and mix gently until a soft, slightly sticky dough forms.
- Roll and cut – turn the dough onto a lightly floured surface, roll to about 1/2–3/4 inch thick and cut into rounds with a biscuit cutter or glass.
- Bake – place the biscuits in a preheated 425°F oven and bake 12–15 minutes, until puffed and golden brown.
How to Store
These are best fresh from the oven, but cooled biscuits can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze cooled biscuits in a sealed container for up to 3 months; reheat in a low oven until warmed through.
Serving Suggestions
- Spread warm biscuits with butter, honey, or fruit preserves.
- Serve as a side with soups, stews, chili, barbecue chicken, enchiladas, or steak.
If you try this recipe, please come back and leave a review — feedback helps others find and enjoy it.
Other Cast Iron Recipes To Try:
If you enjoy cooking with cast iron, consider trying other skillet favorites like butter swim biscuits, skillet cookies, Dutch baby cakes, roasted potatoes or cast iron bread for more easy, comforting meals.
Cast Iron Cornmeal Biscuits
5 mins
15 mins
20 mins
12
Ingredients
- 2 cups all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 1/2 cup butter, cold
- 1 cup buttermilk, cold
Instructions
- Combine the dry ingredients – Mix 2 cups all-purpose flour, 1 cup cornmeal, 1 tablespoon baking powder, 1 teaspoon salt, and 2 tablespoons sugar in a large bowl.
- Add the butter – Grate or cut 1/2 cup cold butter into the dry mixture until it resembles coarse crumbs.
- Pour in the buttermilk – Add 1 cup cold buttermilk and stir until a soft, slightly sticky dough forms.
- Roll and cut – Turn dough onto a lightly floured surface, roll to 1/2–3/4 inch thick and cut into rounds to make about 10–12 biscuits.
- Bake – Arrange biscuits in a cast iron skillet or on a baking sheet and bake at 425°F for 12–15 minutes until puffed and golden brown.