Description
Fluffy, tender Mexican-style biscuits made with cornmeal for a rustic flavor, perfect with honey, butter, or savory fillings.
Ingredients
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