12 Delicious Corn Meal Supper Biscuits Recipes

Just when you thought cornmeal couldn’t get any more versatile, we’ve rounded up 12 delicious cornmeal supper biscuit recipes that are sure to become your new comfort food favorites. Whether you’re craving something savory or sweet, quick to make or perfect for a leisurely weekend bake, these biscuits promise to deliver. So, grab your apron, and let’s dive into these mouthwatering recipes that will transform your supper game!

Savory Corn Meal Biscuits with Cheddar Cheese

Just when you thought biscuits couldn’t get any better, we’re throwing cheddar cheese into the mix with these savory corn meal biscuits. Perfect for breakfast, brunch, or that midnight snack you swear you’re not having, these biscuits are about to become your new best friend.

Ingredients

• Corn meal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Butter – ½ cup, cold and cubed
• Cheddar cheese – 1 cup, shredded
• Milk – ¾ cup

Instructions

1. Preheat your oven to 425°F. This high heat is key for getting those biscuits nice and fluffy.
2. In a large bowl, whisk together the corn meal, flour, baking powder, and salt. Tip: Sifting the dry ingredients can prevent lumps for a smoother dough.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keeping the butter cold ensures flaky layers in your biscuits.
4. Stir in the shredded cheddar cheese until evenly distributed.
5. Gradually add the milk, stirring just until the dough comes together. Overmixing can lead to tough biscuits, so stop as soon as it’s combined.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
7. Use a biscuit cutter or a glass to cut out biscuits, pressing straight down without twisting to help them rise evenly.
8. Place the biscuits on a baking sheet lined with parchment paper, leaving a little space between each.
9. Bake for 12-15 minutes, or until the biscuits are golden brown on top. Tip: For extra cheesy goodness, brush the tops with melted butter right out of the oven.

Yum! These biscuits boast a delightful crunch from the corn meal, a tender interior, and pockets of melted cheddar in every bite. Serve them warm with a drizzle of honey for a sweet and savory twist that’ll have everyone asking for seconds.

Sweet Honey Corn Meal Biscuits

Ever had one of those mornings where you wake up dreaming of something sweet, savory, and downright delightful? Well, buckle up, buttercup, because these Sweet Honey Corn Meal Biscuits are about to make your breakfast dreams come true with a playful twist on a Southern classic.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Honey – ¼ cup
• Milk – ¾ cup
• Butter – ½ cup, melted

Instructions

1. Preheat your oven to 425°F. This is the perfect temperature to get those biscuits golden and gorgeous.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Tip: Sifting the dry ingredients can prevent lumps for a smoother batter.
3. Stir in the honey, milk, and melted butter until just combined. Overmixing is the enemy of fluffy biscuits, so keep it light and easy.
4. Drop spoonfuls of the batter onto a greased baking sheet, about 2 inches apart. They’ll spread a bit, so give them room to breathe.
5. Bake for 12-15 minutes, or until the edges are golden and a toothpick comes out clean. Tip: Rotate the pan halfway through for even browning.
6. Let them cool on the pan for 5 minutes before serving. This patience-testing step ensures they set perfectly.

Buttery, with a hint of sweetness and a satisfying crumbly texture, these biscuits are a morning game-changer. Serve them warm with a drizzle of extra honey or alongside your favorite jam for a breakfast that’s anything but basic.

Spicy Jalapeno Corn Meal Biscuits

Get ready to spice up your biscuit game with these fiery little numbers that pack a punch and a whole lot of flavor. Perfect for those who like their breakfast with a side of adventure, these biscuits are a bold twist on a classic comfort food.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Butter – ½ cup, cold and cubed
• Jalapenos – 2, finely chopped
• Milk – ¾ cup
• Honey – 1 tbsp

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.
4. Stir in the finely chopped jalapenos.
5. Make a well in the center of the mixture and pour in the milk and honey. Stir until just combined—don’t overmix!
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
7. Use a biscuit cutter to cut out biscuits, placing them on the prepared baking sheet. Tip: For extra fluffy biscuits, don’t twist the cutter; press straight down.
8. Bake for 12-15 minutes, or until the biscuits are golden brown on top. Tip: Keep an eye on them after 10 minutes to prevent over-browning.
9. Let the biscuits cool on the baking sheet for 5 minutes before serving. Tip: They’re best enjoyed warm, with a slather of butter or a drizzle of honey.

With a crispy exterior and a tender, moist interior, these biscuits are a delightful contrast of textures. The jalapenos offer a spicy kick that’s beautifully balanced by the sweetness of the honey—perfect for pairing with a hearty soup or enjoying as a standalone snack.

Buttery Corn Meal Biscuits with Herbs

Mmm, imagine biting into a biscuit so buttery it practically sings, with a hint of herbs that dance on your taste buds like they’re at a summer BBQ. These Corn Meal Biscuits are here to make your morning coffee or evening soup a whole lot happier.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Butter – ½ cup, cold and cubed
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Mixed herbs – 1 tbsp
• Milk – ¾ cup

Instructions

1. Preheat your oven to 425°F. This ensures your biscuits start baking at the right temp for that perfect rise.
2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt. Tip: Sifting the dry ingredients can prevent lumps for a smoother dough.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keeping the butter cold is key for flaky layers.
4. Stir in the mixed herbs, then gradually add milk, stirring until just combined. Overmixing leads to tough biscuits, so show some restraint.
5. Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough over itself a few times to create layers.
6. Cut out biscuits using a 2-inch round cutter, pressing straight down without twisting to help them rise evenly.
7. Place the biscuits on a baking sheet lined with parchment paper, leaving a little space between each. Bake for 12-15 minutes, or until golden brown on top.

Just out of the oven, these biscuits boast a crispy exterior giving way to a tender, fluffy inside, with the herbs adding a whisper of garden freshness. Serve them warm with a drizzle of honey or as the base for a decadent breakfast sandwich.

Garlic Parmesan Corn Meal Biscuits

Picture this: a lazy Sunday morning, the sun’s just peeking through your curtains, and the only thing missing is the heavenly aroma of something baking in the oven. Enter these Garlic Parmesan Corn Meal Biscuits—your ticket to turning that ordinary morning into a brunch worth bragging about.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Garlic powder – 1 tsp
• Parmesan cheese – ½ cup, grated
• Butter – ½ cup, cold and cubed
• Milk – ¾ cup

Instructions

1. Preheat your oven to 425°F. This high heat is key for getting those biscuits perfectly golden.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and garlic powder. Tip: Sifting the dry ingredients can prevent lumps for a smoother batter.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Tip: Keeping the butter cold ensures flaky layers in your biscuits.
4. Stir in the grated Parmesan cheese.
5. Gradually add the milk, stirring just until the dough comes together. Overmixing can lead to tough biscuits, so stop as soon as it’s combined.
6. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick circle.
7. Use a biscuit cutter or a glass to cut out biscuits, pressing straight down without twisting to help them rise evenly.
8. Place the biscuits on a baking sheet lined with parchment paper, leaving about 1 inch between each.
9. Bake for 12-15 minutes, or until the tops are golden brown and the edges are crisp.

Mmm, these biscuits are a dream—crispy on the outside, tender and fluffy inside, with a savory kick from the garlic and Parmesan. Serve them warm with a drizzle of honey for a sweet and salty contrast that’ll have everyone reaching for seconds.

Rosemary and Olive Oil Corn Meal Biscuits

Mmm, imagine biting into a biscuit that’s got the rustic charm of cornmeal, the aromatic whisper of rosemary, and the luxurious kiss of olive oil. These aren’t just any biscuits; they’re your next brunch’s showstopper, ready in a snap!

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Rosemary – 1 tbsp, finely chopped
• Olive oil – ¼ cup
• Milk – ¾ cup

Instructions

1. Preheat your oven to 425°F. This high heat is the secret to getting those biscuits golden and glorious.
2. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and rosemary. Tip: Fresh rosemary beats dried here for that punchy flavor.
3. Make a well in the center and pour in olive oil and milk. Stir until just combined. Overmixing is the enemy of fluffy biscuits!
4. Drop spoonfuls of the dough onto a baking sheet, about ¼ cup each. They should look rustic, not perfect – that’s part of their charm.
5. Bake for 12-15 minutes until the edges are golden and the tops are lightly browned. Tip: Rotate the pan halfway through for even baking.
6. Let them cool on the pan for 5 minutes before serving. This wait is tough, but it prevents biscuit breakage.

Velvety inside with a slight crunch from the cornmeal, these biscuits are a dream when split and slathered with honey butter. Or, go savory and pair them with a hearty stew for a meal that’ll have everyone asking for seconds.

Bacon and Chive Corn Meal Biscuits

Just when you thought biscuits couldn’t get any better, here comes a twist that’ll have you swooning—Bacon and Chive Corn Meal Biscuits. Imagine the crispy, smoky allure of bacon dancing with the fresh, oniony zing of chives, all nestled in a tender, golden cornmeal biscuit. It’s like a breakfast love story in every bite.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Butter – ½ cup, cold and cubed
• Milk – ¾ cup
• Bacon – ½ cup, cooked and crumbled
• Chives – 2 tbsp, finely chopped

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep the butter cold for flakier biscuits.
4. Stir in the milk until just combined, then gently fold in the crumbled bacon and chopped chives. Tip: Don’t overmix to avoid tough biscuits.
5. Turn the dough onto a floured surface and pat it into a 1-inch thick rectangle.
6. Cut out biscuits using a 2-inch round cutter and place them on the prepared baking sheet. Tip: Press straight down without twisting for even rising.
7. Bake for 12-15 minutes or until the biscuits are golden brown on top.

Delightfully crumbly with a savory punch, these biscuits are a game-changer. Serve them warm with a drizzle of honey for a sweet-savory combo that’s downright irresistible.

Maple Glazed Corn Meal Biscuits

Folks, if you’ve ever dreamed of biting into a biscuit that’s like a cozy hug from your grandma but with a sweet, maple-y twist, you’re in the right place. These Maple Glazed Corn Meal Biscuits are here to make your breakfast (or let’s be real, midnight snack) dreams come true.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Butter – ½ cup, cold
• Milk – ¾ cup
• Maple syrup – ¼ cup

Instructions

1. Preheat your oven to 425°F. This is the perfect temp to get those biscuits golden and gorgeous.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Tip: Sifting the dry ingredients can prevent lumps, but hey, we’re all about keeping it real.
3. Cut the cold butter into the dry mix until it resembles coarse crumbs. Cold butter is the secret to flaky layers, so don’t let it warm up!
4. Stir in the milk until just combined. Overmixing is the enemy of tender biscuits, so show some restraint.
5. Drop spoonfuls of the dough onto a baking sheet. For uniform biscuits, use an ice cream scoop – and yes, this is your excuse to buy one.
6. Bake for 12-15 minutes, or until the edges are just starting to turn golden. They’ll smell like heaven, so try not to eat them all straight from the oven.
7. While the biscuits are still warm, drizzle with maple syrup. The warmth helps the syrup soak in, making every bite a sweet delight.

Absolutely irresistible, these biscuits strike the perfect balance between crumbly and tender, with a maple glaze that’s just the right amount of sweet. Serve them with a dollop of whipped cream and fresh berries for a dessert that’ll have everyone asking for seconds.

Cheesy Corn Meal Biscuits with Green Onions

Every now and then, a recipe comes along that’s so delightfully cheesy and comforting, it’s like a warm hug for your taste buds. These cheesy corn meal biscuits with green onions are that hug, but with a crispy, golden exterior that’s just begging to be broken into.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Butter – ½ cup, cold and cubed
• Cheddar cheese – 1 cup, shredded
• Green onions – ¼ cup, chopped
• Milk – ¾ cup

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Tip: A hot oven is key for that perfect rise and golden color.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs. Tip: Keeping the butter cold ensures flaky biscuits.
4. Stir in the shredded cheddar and chopped green onions until evenly distributed.
5. Pour in the milk and stir just until the dough comes together. Be careful not to overmix. Tip: Overmixing leads to tough biscuits, so a light hand is your best friend here.
6. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle.
7. Use a biscuit cutter to cut out biscuits, pressing straight down without twisting for the best rise.
8. Place the biscuits on the prepared baking sheet, leaving about 1 inch of space between each.
9. Bake for 12-15 minutes, or until the biscuits are golden brown and cooked through.

Delightfully crispy on the outside and tender on the inside, these biscuits are a cheesy, oniony dream. Serve them warm with a drizzle of honey for a sweet and savory twist that’ll have everyone reaching for seconds.

Corn Meal Biscuits with Sun-Dried Tomatoes

Y’all, get ready to meet your new brunch bestie—a biscuit that’s got more personality than a morning talk show host. These Corn Meal Biscuits with Sun-Dried Tomatoes are the perfect blend of Southern charm and Mediterranean flair, guaranteed to make your taste buds do a happy dance.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Butter – ½ cup, cold and cubed
• Sun-dried tomatoes – ½ cup, chopped
• Milk – ¾ cup

Instructions

1. Preheat your oven to 425°F—because good things happen at high temperatures, just like in rom-coms.
2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt. Tip: Sifting the dry ingredients ensures a lighter biscuit.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flaky layers.
4. Stir in the sun-dried tomatoes, distributing them evenly like confetti at a party.
5. Gradually add milk, stirring just until the dough comes together. Overmixing is the enemy of fluffy biscuits.
6. Turn the dough onto a floured surface and gently pat it into a 1-inch thick circle.
7. Cut out biscuits using a 2-inch round cutter, pressing straight down without twisting for the best rise.
8. Place the biscuits on a baking sheet lined with parchment paper, leaving a little space between them for growth.
9. Bake for 12-15 minutes, or until golden brown on top. Tip: Rotate the pan halfway through for even browning.

Perfectly golden and speckled with sun-dried tomatoes, these biscuits offer a delightful crunch outside with a tender, fluffy inside. Serve them warm with a smear of herbed butter or as the base for a next-level breakfast sandwich that’ll have everyone asking for seconds.

Herbed Corn Meal Biscuits with Feta Cheese

Ever had one of those mornings where you’re craving something savory, but also a little fancy, without the fuss? These herbed cornmeal biscuits with feta cheese are your ticket to flavor town, no passport required.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Butter – ½ cup, cold and cubed
• Feta cheese – ½ cup, crumbled
• Fresh herbs (your choice) – 2 tbsp, chopped
• Milk – ¾ cup

Instructions

1. Preheat your oven to 425°F. This high heat is key for that perfect golden rise.
2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt. Tip: Sifting the dry ingredients can prevent lumps for a smoother batter.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. The colder the butter, the flakier the biscuits.
4. Stir in the feta cheese and fresh herbs gently to distribute evenly without overmixing.
5. Pour in the milk and stir just until the dough comes together. Overmixing leads to tough biscuits, so show some restraint.
6. Turn the dough onto a floured surface and pat into a 1-inch thick rectangle. Fold the dough over itself a few times for layers, then cut into squares or use a round cutter.
7. Place the biscuits on a baking sheet lined with parchment paper, leaving some space between each. Bake for 12-15 minutes until golden brown and risen.

Mmm, imagine biting into one of these bad boys—crispy on the outside, tender and fluffy inside, with pockets of salty feta and fragrant herbs. Serve them warm with a drizzle of honey for a sweet-savory twist that’ll have everyone asking for seconds.

Cinnamon Sugar Corn Meal Biscuits

Get ready to meet your new breakfast obsession: these Cinnamon Sugar Corn Meal Biscuits are like a hug in biscuit form, perfect for those mornings when you need a little extra sweetness to jumpstart your day.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Sugar – ¼ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Butter – ½ cup, cold
• Milk – ¾ cup
• Cinnamon – 1 tbsp

Instructions

1. Preheat your oven to 425°F. This high heat is key for getting those biscuits nice and fluffy.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Tip: Sifting the dry ingredients can prevent lumps for a smoother dough.
3. Cut the cold butter into small cubes and add it to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keeping the butter cold ensures flaky layers in your biscuits.
4. Pour in the milk and stir until just combined. Overmixing can lead to tough biscuits, so stop as soon as the dough comes together.
5. Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Sprinkle the cinnamon evenly over the top.
6. Fold the dough in half over itself and pat down again. This creates layers in your biscuits. Repeat this process once more.
7. Use a biscuit cutter to cut out rounds and place them on a baking sheet. Tip: Press straight down without twisting to help the biscuits rise evenly.
8. Bake for 12-15 minutes, or until the biscuits are golden brown on top.

Craving something that’s crispy on the outside, tender on the inside, and bursting with cinnamon sugar goodness? These biscuits are your answer. Serve them warm with a drizzle of honey or split them open for a mini shortcake dessert.

Conclusion

Perfect for any meal, these 12 cornmeal supper biscuit recipes offer a delightful twist to your dining table. Whether you’re craving something sweet or savory, there’s a recipe here to satisfy every palate. We invite you to try these delicious creations, share your favorites in the comments, and don’t forget to pin your must-try recipes on Pinterest. Happy baking!