These cornmeal biscuits a hybrid between cornbread and biscuits. Such a delicious combination and goes great with just about anything!
Prep Time 15minutes mins
Cook Time 12minutes mins
Total Time 27minutes mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons white granulated sugar
• 6 tablespoons very cold butter
• 1 cup buttermilk
• 2 tablespoon butter melted for tops

Instructions

Whisk together the flour, cornmeal, baking powder, baking soda, salt and sugar. Either grate or cut in very small pieces the 6 tablespoon of cold butter into the flour mixture. Mix until flour is like coarse crumbs. Add buttermilk and stir until all ingredients come together into a ball. Turn out on floured surface and pat or roll out to about 1/2 inch thick. I used a 2 inch biscuit cutter but you can use whatever you want or have available, even a glass will do.
Place on ungreased baking pan and brush tops with the 2 tablespoons of melted butter. Bake in preheated 425 degree oven for about 10 to 12 minutes making sure the bottoms do not burn. I turn on broiler to brown tops for a minute because we like them kind of crunchy on top.