Description
Fluffy, tender Mexican-style biscuits made with cornmeal for a rustic flavor, perfect with honey, butter, or savory fillings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup finely ground cornmeal (maíz)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp sugar (optional, for a touch of sweetness)
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk (or whole milk with 1 tsp vinegar)
- 1 large egg, lightly beaten
- Optional: 1/4 cup shredded cheese (like cotija or cheddar)
- Optional: 1 tbsp chopped fresh cilantro
Instructions
- 1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar.
- 3. Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 4. Stir in the buttermilk and beaten egg until just combined. Do not overmix.
- 5. If desired, fold in shredded cheese or cilantro for extra flavor.
- 6. Turn the dough out onto a floured surface and gently pat into a 1-inch-thick round.
- 7. Use a biscuit cutter or glass to cut out biscuits and place them on the prepared baking sheet.
- 8. Bake for 12–15 minutes, or until golden brown on top.
- 9. Serve warm with butter, honey, or a savory topping.
Notes
- For a more authentic Mexican touch, use masa harina instead of cornmeal.
- These biscuits pair beautifully with chili, soups, or alongside breakfast dishes.
- You can freeze unbaked biscuits on a tray, then store in a freezer bag. Bake directly from frozen, adding 2–3 extra minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 biscuit
- Calories: 150
- Sugar: 3g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
Keywords: biscuits, Mexican, cornmeal, maque-style