Buttermilk biscuits meet cornbread in this decadent crossover your holiday table didn’t know it needed. These will lure you in with the body and flakiness of a tender, buttery biscuit while incorporating the sweet goodness of cornbread. A generous addition of sharp cheddar keeps things cheesy, and fresh, woodsy sage places these biscuits squarely in the holiday season. Gently rolling and stacking the dough block pieces on top of one another will ensure those lofty layers, so be patient with the process. Brush the tops with buttermilk and plenty of flaky salt before sending them into the oven.
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What you’ll need
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Food Processor
$63 At Amazon
Silicone Pastry Brush
$11 At Amazon
Bench Scraper
$8 At Amazon
Set of 6 Pastry Rulers
$20 At Kitchen Jukebox
French Rolling Pin
$21 At Amazon
Rubber Spatula
$13 At Amazon
Recipe information
Yield
8 servings
Ingredients
6
½
⅓
2
1½
1½
2
1
½
¾
Preparation
Step 1
Pulse 6 oz. extra-sharp yellow cheddar, coarsely grated (about 2 cups), ½ cup (69 g) fine-grind cornmeal, ⅓ cup (67 g) sugar, 2 Tbsp. finely chopped sage, 1½ tsp. baking powder, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 2 cups (250 g) all-purpose flour in a food processor a couple times to combine. Add ½ cup (1 stick) unsalted butter, cut into small pieces, and pulse a few times to coat. Add remaining ½ cup (1 stick) unsalted butter, cut into small pieces, and pulse until pea-size and completely coated (about 6 pulses). Transfer cheddar mixture to a medium bowl and set aside.
Step 2
Process ½ cup fresh (or frozen, thawed) corn kernels and ¾ cup buttermilk in same processor (no need to clean) until smooth, about 1 minute. Pour into a measuring glass. You should have 1 cup corn mixture; pour in more buttermilk to get there if you are short. Pour into reserved cheddar mixture and mix together with a rubber spatula.
Step 3
Turn out onto a generously floured surface and knead until dough comes together (it will be crumbly but workable). Shape into a rough rectangle and, using a bench scraper, straighten edges.
Step 4
Cut dough in half; stack 1 half on top of the other. Using your hands and bench scraper, press back into a rectangle. Repeat process 3 times. Roll out dough to about a 6x4" rectangle. Transfer to a baking sheet and chill at least 1 hour.
Step 5
Preheat oven to 400°. Cut dough into 8 biscuits. Place on a parchment-lined baking sheet, spacing 3" apart. Brush tops with remaining 2 Tbsp. buttermilk, then sprinkle with flaky sea salt.
Step 6
Bake biscuits, rotating baking sheet halfway through, until golden brown, 25–35 minutes. Serve warm.
Do ahead: Dough can be made 1 day ahead. Cover and keep chilled.
Leave a Review
Reviews (29)
Back to TopWhat a waste of my time and money. I used to be a professional baker by trade, and I've been wary of BA baking recipes for years for this exact reason. Nonetheless, the baker in me can't help but be enticed to try some of their recipes from time to time. Needless to say I won't be making that mistake in the future! I followed the recipe to the T. Chilling the biscuits led to severe butter leakage in the oven yielding a soggy, dense, unsatisfactory product. I would recommend searching for another recipe, but if you're dead set on baking these, skip the chilling step and put them straight in the oven.
Andrew
Portland, ME
11/30/2023
Our family made these for Thanksgiving last year. Everyone asked for them again, so I logged in to find the recipe!
Anonymous
San Francisco, CA
11/11/2023
My family loves these. The first time I made, I got 18 smaller biscuits from a single batch (6"x8" rectangle, 3 columns, 6 rows). Second and third times, I made 12 from a single batch (4"x9" rectangle, 2 columns 6 rows). Plenty large! I recommend refrigerating dough as long as possible. I refrigerated the rectangle for 2 hours, then cut and refrigerated the separate portions. The longer I refrigerated the separate portions, the less spreading I had in baking. Will try overnight next time. Also, the rectangle/cut technique is great - much easier than a biscuit cutter. Thanks for the recipe!
Anonymous
Chicago, Illinois
10/24/2023
Mine hardy rose! I weighed all the ingredients, yet my dough ended up super wet. I used fresh/seasonal corn so I wonder if it had a higher moisture content than frozen/out of season corn? Still delicious but was looking forward to some sky high biscuits. I also could not find fine grind cornmeal, so maybe my dry stuff wasn't absorptive enough. Still would make again. Can't go wrong with cheesy corny bready-ness.
Jen
NYC
7/22/2023
Made for Thanksgiving and was the hit of the meal! I made them ahead and froze cut portions prior to baking. Everyone wants them to be the staple of each get together!
C Danna
Pocomoke MD
12/17/2022
So rich and tasty. They just hit the spot for Fall/winter. I made them with gluten-free flour and they were fabulous! Its true the bottoms of the biscuits did burn, but that did not detract from my enjoyment of them. Maybe cook them on an upper oven rack. I will definitely be saving this recipe.
Snorkels
97222
12/2/2022
Followed the recipe exacerbated but had significant butter leakage resulting in smoky kitchen. Suggest using a rimmed baking sheet — we had a smoky, fiery mess.
Anonymous
Roch
11/25/2022