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hearty cornmeal biscuits

Hearty Cornmeal Biscuits

My hearty cornmeal biscuits developed out of  my love of fresh bread and rolls.  But I also know the challenge of trying to eat whole grains and limit the carbs.  There are many dinner recipes we like where a good biscuit or fresh cornbread makes an awesome accompaniment.

So, I developed this recipe in response to enjoying a cornmeal biscuit with the added benefit of something other than white flour.  Our kids really enjoyed them as well!

The original recipe called for buttermilk, but I substituted the plain yogurt for that instead.

Hearty Cornmeal Biscuits
Prep time
Cook time
Total time
Recipe type: Bread
Serves: 10 biscuits
  • ¾ Cup all-purpose flour
  • ¾ Cup whole wheat flour
  • ¾ Cup yellow cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup (1 stick) cold unsalted butter
  • 1 cup low-fat plain yogurt
  • 3 tablespoons honey
  1. Preheat oven to 375 degrees.
  2. In a large bowl, whisk together the dry ingredients.
  3. Cut in the butter and work it in with a pastry cutter or your fingers. Mixture should resemble coarse crumbs.
  4. In a smaller bowl, mix together the yogurt and honey.
  5. Add yogurt mixture to the flour mixture. Mix just until combined. Do not overmix.
  6. With a spoon, drop 10 mounds of dough onto a parchment-lined baking sheet.
  7. Bake until golden, about 15-20 minutes.
These are especially great served with some homemade honey-butter. Simply mix ¼ cup softened butter with 2 Tablespoons honey.


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