Cornmeal Buttermilk Biscuits

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Great texture but lack of flavor. Maybe a little bit vanillar will help, will try it next time.
I made honey butter after tasting the biscuit but still feels like it needs something.

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Great texture and flavor. Made per recipe with these exceptions: increased sugar to 1 heaping tablespoon, baked at 400 degrees. Served with lamb/ Pasilla pepper chili. Will use this recipe again for sure.

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I proceeded with caution and was greatly surprised. I love these biscuits!!!!! Pam, Alabama

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I used regular yellow cornmeal that I had on hand and a pastry blender to incorporate the butter. I lightly kneaded the dough, maybe four times and baked them for about 12 minutes. I wasn't sure I would like cornmeal in the biscuit but it turned out great. My husband especially loved these. I served these with homemade soup for a light supper.

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These tasted really good. Drizzled a little honey over the tops as I took them out of the oven. My wife didn't want any until she saw them. Really easy to make. Don't let the patting out part opt for something else. Jim in So. Calif.

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Does anybody know if the type of cornmeal matters or not? I was just wondering because I only have white cornmeal.

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They were exactly what I was looking for. I did subsitute equal amounts of Spectrum vegetable shortening instead of butter (healthier, no trans-fats, and it didn't lose anything in flavor. I've even grilled them, covered in a 450 grill on layered foil, for 10 minutes, shut off burners, left cover on for 5 more minutes--they had a wonderful "outdoor" cooked flavor with the rest of my bbq.

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Love this recipe! It comes together quickly and the biscuits are great with any meal from breakfast to dinner (especially when they're hot, of course!. Definately a keeper in our family.