Mom's Favourite Cornmeal Biscuits

These cornmeal biscuits are the rolled-and-cut variety, with a 60/40 flour-to-cornmeal ratio that gives them a slightly gritty bite and golden flecks against a tender white interior. The cornmeal lifts these out of standard biscuit territory and turns them into something closer to a savory shortcake.

The technique is classic biscuit method: cut the shortening into the dry ingredients with your fingertips until you have pea-sized pieces, then add the milk and mix with a fork just until the dough comes together. The 10 to 12 light kneads on a floured surface develop just enough gluten to give the biscuits structure without making them tough.

Vegetable shortening (instead of butter) is the move that gives these their signature flake. Shortening stays solid at higher temperatures than butter, which means it doesn’t melt into the dough during mixing and rolling. The result: distinct layers of flake, separated by air pockets that puff up in the oven.

The cornmeal-dusted baking sheet is the small detail that elevates the bottoms. As the biscuits bake, the cornmeal toasts into a crunchy golden base that gives every biscuit a textural contrast.

Serve hot with jam, butter, honey, or English clotted cream for a proper afternoon tea spread.

Pro Tips

• Use yellow cornmeal, not white. Yellow has a sweeter, richer corn flavor that holds up against the wheat flour.
• Don’t overwork the dough. Knead just 10-12 times; more turns biscuits into chewy bread.
• Cut the biscuits straight down without twisting. Twisting seals the edges and the biscuits won’t rise as high.
• Bake at the high 425°F (220°C) heat the recipe specifies. Lower temperatures give you flat, dense biscuits.

Variations

• Stir in 1 cup of grated cheddar cheese and 2 tablespoons of chopped chives for a savory cheese biscuit.
• Swap shortening for cold butter for a richer flavor (but slightly less flake).
• Add 1 tablespoon of fresh thyme for an herbed version that pairs with roast chicken.