Cornbread Biscuits

If you follow a gluten free diet you may be worried that you won’t be able to enjoy biscuits anymore. Well, worry no more because this recipe for gluten free cornbread biscuits are moist and delicious.

Protein-rich almond flour, polenta, and real corn come together for a rich, flaky biscuit that can be eaten any way you usually eat biscuits.

I like to serve these biscuits with this Spicy Chili, this Paleo Meatloaf with Mushrooms or this Swiss Chard and White Bean Soup. The biscuits are also great on their own as a snack with some goat cheese or with a dip like this Savory Pumpkin Seed Dip.

I sometimes make a double batch and keep a few in the freezer.

Why You’ll Love These Cornbread Biscuits

• Don’t be put off with the long list of ingredients, these biscuits come together easily.
• These biscuits are great for soaking up gravy, sauce or for dipping.
• Fluffy texture with a nice corn flavor.

Ingredients To Make Biscuits

•  Almond flour – You can buy premade almond flour or make your own in a high speed blender. If you make your own, use raw almonds.
• Polenta or fine cornmeal – You can usually find this in the baking aisle of the grocery store.
• Arrowroot – This is a good gluten free flour I use in my baking. You may have to go to a specialty store to pick this up.
• Baking soda
• Baking powder – Make sure to buy no aluminum baking powder.
• Salt – I like to use sea salt in my baking and cooking.
• Coconut oil – You can also use ghee or butter if you don’t have coconut oil.
• Honey  – You can use 1-2 tablespoons depending how much sweetness you want to add.
• Water  You can use 1/2-3/4 cup of water, less if your cornmeal is course grind, more if your cornmeal is finely ground.
• Buttermilk powder – If you are avoiding dairy, it’s ok to omit.
• Eggs – Use free range, organic eggs if possible.
• Corn  – You can use canned corn, drained, but fresh or frozen are fine too.
• Butter – You’ll need a few tablespoons of butter to brush the tops of the biscuits.

Equipment

• sheet pan
• parchment paper
• ice cream scoop
• heart shaped biscuit cutter

How To Make Cornbread Biscuits

• Preheat oven to 350°Fahrenheit.
• Line a baking sheet with parchment paper.
• Combine almond flour, polenta, arrowroot, baking soda, baking powder, salt, coconut oil, honey, water, buttermilk powder, and eggs in a food processor or a large bowl.
• When the mixture has become a batter, ensure there are no lumps, add the corn.
• To make drop biscuits: Scoop ¼ cup of batter for each biscuit, and brush butter over the top of each biscuit. An ice cream scoop is the perfect measure for the biscuits. If you are feeling fancy, shape your biscuits into hearts using your hands or a greased heart shaped biscuit cutter.
• To use a biscuit cutter: place the dough on parchment paper and sprinkle the dough with arrowroot powder. Using a rolling pin, roll dough to 3/4 inch thickness and use a greased biscuit cutter to cut your shapes. Place them on the parchment lined baking sheet.
• Bake for 18-20 minutes.
• Cool for a few minutes before serving.
• Enjoy all by themselves, with a dollop of butter or honey or use to dip in your favorite dish.

Storage

These cornbread biscuits will keep for 3-4 days in an airtight container on the kitchen counter or 3-4 months in the freezer.

Pro Tips

Here are a few things you can do to make sure your cornbread biscuits come out well every time you make them.

• Make sure there are no lumps in the batter.
• Make sure the corn is not too wet.
• If you aren’t quite sure how to shape the biscuits you can bake them in a lined muffin tray.
• You can also throw some dried herbs into the batter if you want to add more flavor.

FAQs

What do you eat cornbread biscuits with?

Cornbread biscuits are great alongside chili, a stew, meatloaf, or any dish where you have sauce or gravy that needs soaking up. They are also perfect to eat on their own with some butter or a drizzle of honey.

Can I add cheese to these cornbread biscuits?

Yes, if you want to add a handful of goat cheese cheddar to the batter that would be good. Or you can sprinkle some cheese on the tops of the biscuits when they come out of the oven and are still warm.

Did you make this recipe? If you did don’t forget to tag me and share on Instagram!